Fresh Mint Vodka Ice Cream with Choc Chunks

A few years ago, 2 years to be exact, I tried this ice cream and we found it to be nice but it didn't wow us enough for a repeat performance. It was put on the back burner.

Because my mint plants were going crazy, I thought I will give this ice cream another go. Much more mint leaves were used and left to infuse with the milk overnight. This gave it more punch. Love the flavour and aroma from the mint and vanilla beans. Definite wow factor !



Ingredients
1 cup fresh mint leaves
375ml low fat milk (light blue top)
100gm sugar
1-2 vanilla bean or 1 tsp vanilla extract
250ml cream
2 large eggs

3 Tbsp vodka

25gm eating chocolate, coarsely chopped

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Chocolate, Rum & Vodka Ice Cream

When asked to choose an ice cream flavour, I dare say chocolate would have to be top of the list for almost everyone. We like to add alcohol to ours as it lends flavour and prevents the ice cream from turning to rock in the freezer. Good way to use up all the duty free liquor hiding in the cupboard.

Rum is a good addition to chocolate. When you open the container, the first thing that hits you is the nice aroma of rum. I prefer to use whole eggs instead of just egg yolk as I hate having to think up ways to use up the leftover egg white. We feel we can enjoy this ice cream without too much guilt as it uses low fat milk and less cream than normal. The texture haven't been compromised. We find it is just as rich and creamy.



Ingredients:
375ml (1½ cup) low fat milk (light blue top)
15g cocoa powder
100-120g sugar
2 large eggs
pinch salt
250ml (1 cup)cream

2 Tbsp rum
1 Tbsp vodka

25g Cadbury chocolate, roughly chopped

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Espresso Coffee Ice Cream

If we had to pick our favourite ice cream, it will have to be vanilla bean or Espresso Coffee. You can't help but fall in love with the coffee and kahlua combination.

Definitely an adult dessert, not recommended for children.

Makes about 1 Litre

Ingredients
375ml low fat milk (light blue top)
100g sugar
1-2 vanilla bean
2 eggs
250 ml cream
1 shot Espresso
pinch salt
3-4 Tbsp Kahlua coffee liqueur

25g Cadbury chocolate, chopped

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Blueberry Low Fat Yoghurt Ice Cream

In a magazine poll, the ice cream maker was rated as one of the most useless item in the kitchen. We beg to differ. We love our ice cream maker and is one of our most used gadgets. It doesn't get much of a chance to sit in a corner gathering dust.

Since this frozen dessert is something we eat everyday, I prefer to make the healthy low fat variety, something we can enjoy without too much guilt. The health benefits of eating yoghurt is innumerable. Combined with blueberry it is even better as blueberry is a superfood packed with antioxidants. I prefer using greek yoghurt as it makes a creamier ice cream.

A very easy ice cream to make as all the ingredients are just tipped straight into a blender. No slaving over the stove to make the custard.

Makes 1 litre

Ingredients
50gm frozen blueberry
80gm sugar
600ml low fat greek yoghurt
75ml cream
2 tsp vanilla extract
1-2 Tbsp vodka
2 Tbsp sultanas (optional)

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Peach Yoghurt Ice Cream

A refreshing and healthy low fat indulgence. When the peaches were in season, there was a glut from my tree so I ended up removing the skin and stones and freezing the fruit. At first I wasn't too sure how the ice cream would taste using frozen peaches but I have to say it turned out much nicer than when fresh peaches were used.


Makes 1 litre

Ingredients
400gm peaches (weight after skin and stone removed)
100gm sugar
100ml cream
500gm low fat yoghurt
1 vanilla bean or 1 tsp vanilla extract
3 Tbsp vodka
2 Tbsp sultanas (optional)

Method
1. Add sugar to peaches and set aside for 1 hour.

2. At this stage there will be a fair bit of liquid in the peaches and sugar mix (especially if using frozen peaches). Boil the mixture until thick and syrupy. Leave to cool.

3. Add all the ingredients (except sultanas) into a blender. Blend at high speed.

4. Add the sultanas. Place in the fridge for a few hours or leave overnight to let the flavour develop.

5. Churn in ice cream maker.

6. Scoop to an airtight container and freeze for a few hours.

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Strawberry Yoghurt Ice Cream

Another healthy way of using up my home grown strawberries. By freezing all the surplus, I get to enjoy the fruit all year round.

The texture of yoghurt ice cream is not creamy as it is not in a true sense an ice cream. It has a slight tang but is nevertheless a very tempting icy dessert.


Adding strawberry jam in between the layers of ice cream makes it extra delicious. We like raisins so have thrown in a handful.

Ingredients
400gm fresh or frozen strawberry, hulled and clean
100gm sugar
100ml cream
500gm low fat yoghurt
1 tsp vanilla extract or 1 vanilla bean
3 Tbsp vodka

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Vanilla Bean Ice Cream

A lot of people have this notion that ice cream making is tedious. That was my thinking too before I was convinced otherwise by my mate cwl.

Homemade ice cream is made up of four main very basic ingredients.....milk, eggs, sugar and cream. How healthy or fattening your ice cream is depends on type of milk and how much cream and sugar you add in.


This may not be the creamiest of ice cream but at least it is a healthier version and can be enjoyed with far less guilt. The fragrance from the vanilla beans was just divine.

I would like to thank my sil Cathryn who loaned me her ice cream maker, setting the wheels in motion to my journey into the icy world. The ice cream machine I have bought is cheap and basic but does a good enough job.

Makes about 1 Litre

Ingredients
375ml low fat milk (light blue top)
100g sugar
1-2 vanilla bean
2 eggs
250 ml cream
2 Tbsp vodka

25g rum n raisin chocolate, chopped

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