Sunday, May 15, 2011
Camel milk ice cream?!
I am an immediate gratification kind of girl so we use the Cuisinart ice cream maker which literally makes your pureed mixtures into soft creamy ice cream within 30 minutes so you can plan and make your home made ice cream or sorbet with little planning, as long as you store the freezer bowl in the freezer. It doesn't require any added ingredients either.
Recipe (pretty darn easy!)
1/2 a mango
1 C. camel milk (or any raw milk of choice)
1/2 C. coconut nectar
3 Tbsp coconut concentrate (Tropical Traditions)
2 Tbsp fresh lime juice (Santa Cruz organic juices)
After adding the mango, banana, and lime juice to your blender, add a little water to the 8 ounce mark (I didn't measure how much water this actually is, lol) then add the coconut nectar and blend like a smoothie. Add the camel milk and gently blend (it foams very easily which is why I leave it out for the high powered blending). Pour into your ice cream maker and there you have it!! Easy, healthy treats! You could also pour the mixture into ice pop trays for an easy ice-cream-maker-free idea! It will make a nice creamy Popsicle!
It does melt fast, but the kids enjoy using a straw when the thick stuff is gone. I am curious to see how it freezes and then scoops. Some of the ice creams that use a lot of water tend to get very hard to scoop after freezing, but this has very little water so I am hoping for a better outcome. They will have more this afternoon, so we will see!
UPDATE - It's hard to scoop into when it's frozen, so it needs a lot of defrost time, but unfortunately that also means less time to eat it, because then it melts fast. The fix for this is to add some sunflower lecithin to the recipe before blending which will act as an emulsifier. =)