2-Ingredient Vegan Persimmon Ice Cream – Made in the Blender

Leave a comment

 

All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

11-26-15 (56)

11-26-15 (23)

BathingandthesinglegirlCover

vromans back

11-26-15 (54)

11-26-15 (17)

11-26-15 (19)

11-26-15 (51)

I bought persimmons because they are in season & they are beautiful & I wanted to create something amazing from them.  Then – they sat on my counter, judging me, for several days and then began to pass their peak of ripeness.  Not wanting to just let them rot – I Googled for recipes & saw this picture – below – from Snapguide.

320x480

The recipe boasted only two ingredients and, better yet, required the persimmons be frozen.  Freezing them allowed me to store them indefinitely & stop their ripening process – so I could use them whenever I was ready.  I was ready today.

So – I busted them out of the freezer – peeled & cubed them – and blended them with a can of full-fat coconut milk.  I was certain I was going to need sugar – but I didn’t!  And this stuff IS INSANELY DELICIOUS!  It took ten minutes to make & only a blender!   Just incredible!  I cannot recommend it highly enough!  And look how gorgeous!

11-26-15 (30)

11-26-15 (44)

11-26-15 (61)

2-Ingredient Vegan Persimmon Ice Cream – Made in the Blender

Makes a pint or so…

INGREDIENTS

5 persimmons – frozen solid (you can peel & cube them before or after they are frozen but it is easier before – then just put the cubes in a freezer bag & use when ready)

1 (15 oz) can of coconut milk

Garnish: pomegranate seeds (optional)

11-26-15 (15)

11-26-15 (16)

11-26-15 (28)

11-26-15 (42)

11-26-15 (57)

DIRECTIONS

Blend until smooth.  Serve immediately with pomegranate seeds or store in the freezer.

11-26-15 (26)

11-26-15 (34)

11-26-15 (47)

11-26-15 (49)

Lemon Custard Ice Cream

8 Comments

 

All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

7-10-14 (22)

7-10-14 (41)

The badass, Miles Miller, is coming to LA tomorrow for the first time in 4 months.  I haven’t seen him in three months.  I am very excited!!!  Miles is a notoriously fussy eater but one thing he loves consistently is lemon.   I asked him one time what his favorite ice cream was & his response was lemon custard.  LEMON CUSTARD?  Yikes!  I was hoping for something a little less exotic and something I could whip up for him.  It has taken me a year to work up the courage to attempt this.  I have no sweet tooth myself & I seldom make desserts but OMG!  This stuff was crazy easy & RIDICULOUSLY creamy & lemony & just all-around awesome!  I cannot recommend this with more enthusiasm!!!  I could have a pint of ice cream in my freezer for a year & never even be tempted to touch it but I ate a boat load of this before I even put it in the ice cream maker.  OUTRAGEOUS!

7-10-14 (15)

7-10-14 (21)

7-10-14 (43)

7-10-14 (37)

Lemon Custard Ice Cream

INGREDIENTS

1/2 cup whole milk

2 cups heavy cream

1/4 cup FRESH SQUEEZED lemon juice (do not use cheap bottled stuff)

1/2 cup lemon curd (found with the jellies & jams, typically)

1 tsp vanilla extract

1/2 cup sugar

1 (3.4 oz) package lemon pudding mix

7-10-14 (9)

7-10-14 (10)

7-10-14 (11)

7-10-14 (46)

DIRECTIONS

Whip the ingredients together with an electric mixer until it gets to the consistency of pudding.

Put in your ice cream maker & follow the manufacturer instructions.  Try not to eat it all before you turn it into ice cream because I promise you – you will be tempted.

Done!

7-10-14 (18)

7-10-14 (30)

7-10-14 (34)

7-10-14 (44)

 

The top video there is trailer for my novel.  The second is me reading from it a while back – at Vroman’s.

BathingandthesinglegirlCover

vromans back

 

Homemade Roasted Beet Ice Cream

Leave a comment

All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

8-15-13 (33)

Every time I go to the amazing Super King I come out with about ten big bags of produce.  That puts a lot of pressure on me to get creative with big chunks of it (produce) every day so that I use it all before it spoils.   Hence, this beet ice cream which I can freeze!

I also come out of there sometimes with things I’ve never seen before – like this layering of nuts soaking in honey.

ImageImage

It was far more densely packed in there than I expected and didn’t make a very pretty presentation on my brie – but it sure tasted good!

Image

Anyway, this bet ice cream makes more than you will likely need so you might want to cut it in half.  Unlike my Avocado Ice Cream:

Image

the flavor of the beets didn’t get as lost in the cream & sugar as the avocado flavor did.  Plus, it had a less creamy texture.  I think it would be best served in tiny ramekins or sake glasses & used as a between-course palate cleanser.   It is gorgeous & quite tasty but just not the kind of thing you would serve yourself a huge bowl of & then sit back & shovel it into your face whilst watching Silver Linings Playbook or some such.  And it dyes your tongue (and even teeth, a bit) a neon magenta color.   I definitely recommend it but in smaller portions.  But you would be hard pressed to find a more striking bowl of ice cream.

Image

Homemade Roasted Beet Ice Cream

INGREDIENTS

2 large red beets

2 cups Greek yogurt

1 TBS vanilla extract

1/2 cup brown sugar

2/3 cup heavy cream

Image

DIRECTIONS

Put the canister of your ice cream maker in the freezer empty.

Heat the oven to 400 degrees.  Wrap the unpeeled beets in foil & roast for about an hour or until tender all the way through.  erring on the side of cooking too much is better than not enough because a hard beet will be harder to puree.

Cool the beets in ice water & rub or peel the skins off.  Cube the beets.  Blend all the ingredients in your food processor until as smooth as possible.  Chill the mix in the fridge (or freezer) until very cold but not getting solid.

ImageImageImage

Then – simply chill it according to your ice cream maker’s instructions.  It will come out of there in a soft serve consistency so chill it in a shallow container in your freezer if you like it harder.  Cover it with wax paper before putting the lid on the container.  You will stave off the freezer burn longer that way.

Image

ImageImage

Homemade Avocado Ice Cream

2 Comments

All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

BathingandthesinglegirlCover

vromans back

OMG.  I cannot believe I haven’t tried avocado ice cream until today.  It is insane!

I had 4 avocados that were all perfectly ripe.  But, like bananas, avocados have a very small window in which they remain perfect.  No matter how you like them – kinda hard or total mush – that window is a day, maybe two.   So – even a huge avocado fan like myself cannot eat 4 avocados in a day – without resorting to guacamole.   I didn’t want to resort to guacamole.

Earlier today, I considered breaking out an old & very low end ice cream maker I have had for about 20 years but never used.  I was going to attempt blackberry ice cream because – you guessed it – I have a bunch of blackberries that I need to use.  But then I thought – AVOCADOS!  I am going to make avocado ice cream!!!  And so I did and it was EEEEEEEEASY & a revelation.  You do need an ice cream maker – but – they can be had cheap.  I have two, actually – the counter-top appliance one by Oster that I used today & this old school bucket one that looks like this (image stolen from the internet).

Image

It makes amazing ice cream but it needs lots of ice & lots of rock salt & is a tad messy.  I was hoping the counter-top version would suffice – and it did!  Here it is.

Image

So – with the use of simply a food processor (or blender) to blend the ingredients & then an ice cream maker to freeze the creamy goodness – I had this incredible avocado ice cream.  Read the directions below & see how easy this was!

Image

Homemade Avocado Ice Cream

INGREDIENTS

4 medium avocados

3/4 cup sugar

1 1/2 cups milk

1 1/2 cups heavy cream

juice of 1/2 lime

pinch of salt

Rock salt & lots of ice for the ice cream maker

Image

DIRECTIONS

Scoop the avocado out put into a food processor.  Pulse to puree.  Add the other ingredients & quickly blend until completely smooth.

ImageImageImageImage

Put into the ice cream maker & follow manufacturers directions.

ImageImage

Here is a little movie!

Try not to eat it all before anyone else gets to try it!

TIPS: Freeze the metal canister from the ice cream machine before using it.  Chill the avocado puree for several hours before putting it in the machine.

Store the ice cream in a flat, shallow container & cover it with wax or parchment paper or plastic wrap before putting the lid on the container.  That will help ward off freezer burn.

Image

Image