Apricot Ice Cream

The extra, beautifully ripe apricots were languishing in the refrigerator, so I needed to use them up. I made a small batch of ice cream using David Lebovitz's recipe from his book, The Perfect Scoop. I've mentioned his cookbook before - click here for my previous post about his Roasted Banana Ice Cream. I'm fortunate to have a wonderful ice cream machine that doesn't require you to freeze the bowl first - it's a commercial style machine made by Cuisinart - but manufactured for the home kitchen. I've been in love with this machine since Dave bought it for me about 3 years ago.

I read several other recipes before I decided which to use. But, everything I've had and heard about Levobitz's recipes led me to believe that his would be especially good. First you poach the apricots in a little water, add sugar, puree them in a blender, and add heavy cream, a hint of almond extract and another hint of lemon juice. I don't think I've ever made a recipe that called for 3 drops of any kind of extract - food coloring yes, extract, no. Hence the almond flavor mostly disappears in the mixture. The same with the lemon juice. It calls for a few drops of lemon juice, but my recipe program doesn't allow for "a few" as a measurement, so I changed it to 1/2 teaspoon, although I added more than that since I just squeezed a bit - probably more like 2 teaspoons at least. Then I poured it into the machine and 50 minutes later it was done. I didn't even chill the mixture first as it says in the recipe. So, how is it? Sinfully delicious. The intense apricot flavor slides right on through in your mouth. We haven't technically eaten it yet, although I licked the beater just to make sure it was okay (grin).

Apricot Ice Cream
Recipe By :The Perfect Scoop by David Lebovitz
Servings: 5

1 pound apricots -- fresh, very ripe
1/3 cup water
1/2 cup sugar
1 cup heavy cream
3 drops almond extract
1/2 teaspoon lemon juice
1. Slice open the apricots, remove pits and any brown spots or stems, then cut each apricot into sixths. Cook the apricot pieces in water in a covered, medium, nonreactive saucepan over medium heat until tender, about 8 minutes, stirring occasionally. Remove from heat and stir in sugar until dissolved. Let cool to room temperature.
2. Once cool, puree the apricots and liquid in a blender of food processor until smooth. Taste a big spoonful; if there are any small fibers, press the mixture through a mesh strainer to remove them. Stir in the cream, almond extract and lemon juice.
3. Chill mixture thoroughly in refrigerator, then freeze per manufacturer's directions.
Per Serving: 282 Calories; 18g Fat (55.1% calories from fat); 2g Protein; 31g Carbohydrate; 2g Dietary Fiber; 65mg Cholesterol; 19mg Sodium. Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 1 1/2 Other Carbohydrates.

To view a printable recipe, click on the title at the top.

Roasted Banana Ice Cream and Low Fat to Boot

This isn't my recipe. It's from a new book on the horizon called The Perfect Scoop, by David Lebovitz. So, how'd I find out about it? From reading food blogs, of course (The Traveler's Lunchbox, to be exact)! Early in my blog reading, I heard about David Lebovitz and soon subscribed to his very entertaining blog.

David is an American in Paris (can you hear Gershwin's music trilling?), although he worked for 13 years at Chez Panisse in Berkeley. I talked a bit about the dinner we had last week at that restaurant, and I recall one of the waiters mentioning the favorite dessert there is whatever cobbler is on the menu. Interestingly, David Lebovitz just wrote up a blog posting about a new rendition of cobbler using polenta, click here, and he talks about his stint at Chez Panisse. And totally off the subject of food - I sent out (to a bunch of my friends) a link to his blog after reading his "take" on Europeans, the French, the Italians, and the Americans on the subject of B.O. It's also about the very American expression we hear everywhere, "Oh my God." His write up is LOL (that's cyberspeak for laugh out loud) funny. If you're interested, click here. If you read it, read the comments at the bottom - they're almost as funny as his blog posting.

How do you segue from body odor to ice cream. With difficulty, I think. But trudge on, I say. I tried this recipe from reading the blog, and once the book came out I ordered it for myself on Amazon for $16.47 (hardback). The book is chock full of very unusual combinations. Here's a sampling of ice creams, sorbets or granitas in the book: Sweet Potato Ice Cream with Maple-Glazed Pecans, Roquefort-Honey Ice Cream, Oatmeal Raisin Ice Cream, Malted Milk Ice Cream (one of his favorites, he says), Chocolate-Coconut Sorbet or Black Currant Tea Ice Cream. He also includes some cookie or bar recipes that he calls "vessels" for serving ice cream. And he adds in a few toppings like glazed or candied nuts or fruits.
After falling in love with Banana Gelato at Gelato Vero in San Diego (see previous post about this) I was certain I'd like this rendition. You roast the ripe bananas in the oven with brown sugar and butter, then scrape out every last bit from the pan, and mix with the milk base, chill, and freeze. The brown sugar comes through, and it has a very full, rounded flavor of the bananas. It disappeared in no time, although I did serve it to guests, so there wasn't much left after that. The best part is it's low in calories and fat - yes, really, just 4 g of fat per serving -see nutrition info just below the recipe.

Roasted Banana Ice Cream
Recipe By: David Lebovitz, The Perfect Scoop
Servings: 6
3 medium bananas -- ripe, peeled
1/3 cup brown sugar -- 70 grams
1 tablespoon butter -- cut into small pieces
1 1/2 cups whole milk -- (375ml)
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons lemon juice -- freshly-squeezed
1/4 teaspoon salt

1. Preheat the oven to 400°. Slice the bananas into 1/2-inch pieces and toss them with the brown sugar and butter in a 2-quart baking dish. Bake for 40 minutes, stirring just once during baking, until the bananas are browned and cooked through. Scrape the bananas and the thick syrup in the dish into a blender or food processor (or a large bowl, if you're using an immersion blender). Add the milk, granulated sugar, vanilla, lemon juice and salt, and puree until smooth. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream machine according to the manufacturer's instructions (or freeze in a covered container, blending every couple of hours with an immersion blender until it becomes solid).
2. If the chilled mixture is too thick to pour into your machine, whisking will thin it out.

NOTES : This doesn't have a custard base, which means putting it together is a snap. The other benefit is that it doesn't actually contain any cream. Just that little bit of butter and some milk - that's all. But you'd never know it since it tastes as rich and creamy as any super-premium ice cream out there. But don't take my word for it - go make some yourself!

Per Serving (excluding unknown items): 156 Calories; 4g Fat (23.2% calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 142mg Sodium. Exchanges: 1 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.
Click on the title at the top for a copy of just the recipe.

Luscious Lemon Velvet Ice Cream or Gelato

Chapter 1 of the gelato story: After having made several trips to Italy in the last 10 years, I've come to be a real afficionado of gelato. And although I've had it here at home, it never seems to taste as good as it does there. Is it the air? Is it the fact that I'm on vacation? Is it just the romance of Italy? Or, more likely, I believe, milk in Italy is just different than ours, with a higher butterfat content, and the milk tastes different because of what the cows eat. I just picture all those Italian cows munching away on REAL grass and stuff, rather than the manufactured crap and exaggerated hormones American dairies feed their milkers in order to produce the highest possible amount of milk output. I'd love to be able to bring a half gallon of Italian milk home with me from some trip to Italy and see if there was a difference. Not likely with the TSA vigilant at the screening stations and us with 5-ounce limits of anything.

Chapter 2 of the gelato story: A few years ago when our friends Yvette & Joe were coming up to visit from San Diego, Yvette said she'd bring dessert. And, oh my goodness, was it wonderful. She frequents a little gelato store on India Street (Little Italy) near downtown San Diego. Called Gelato Vera Caffe, it's run by a ubiquitous Italian man from the old country. His shop is small, his business brisk, and his gelato par excellence. Yvette brought her favorite, banana, and left us the remaining gelato after our wonderful dinner. We've been back several times to bring home a batch, although the banana flavor must be ordered in advance because he ripens the bananas for several days. Now, another day I'll write up the more recent roasted banana gelato/ice cream I just made a few days ago, but right now we're talking about Lemon Velvet since it was my first, successful gelato conquest.

One of the reasons gelato is different is that it's made mostly with milk (whole milk), not cream as our traditional ice cream contains. So, theoretically, it's a little healthier for us than ice cream. But any nutritionist would probably question my logic there. But anyway, I love making ice cream that doesn't require making a custard (it's traditional here in the U.S. - a sauce made with egg yolks and cream simmered until thickened, then cooled and chilled before freezing). So when this Lemon Velvet recipe appeared in the Los Angeles Times some months ago, I clipped it out in a flash because it contains more milk than anything else. The Velvet Turtle restaurant chain was widely known in Southern California for many years, and this recipe was a regular on their dessert menu. The original recipe is printed below. Normally I substitute the evaporated milk and the regular milk with Trader Joe's fat-free half and half. And I usually add some heavy cream instead of the half and half called for.

So, now, we finally get the segue for what the photo is all about. Are you getting really bored wondering when I'm ever going to get to the recipe? Just a little more explanation. About 3 years ago when Dave asked me what I'd like for Christmas I said "a Cuisinart commercial ice cream machine." Now these dream machines aren't cheap (photo from Amazon.com, where you can buy this little beauty for $299). At the time they were only available at Williams-Sonoma. So, with great anticipation I began making some different kinds of ice cream and gelato every few weeks. This is one of our favorites. Okay, now you get the recipe:

Lemon Velvet Ice Cream

Recipe: Los Angeles Times

Serving Size : 10 Preparation Time :0:10

1 3/4 cups sugar

lemon zest from 2-3 lemons

1 cup fresh lemon juice

2 cups half & half

1-12 1/2-ounce can evaporated milk (I use fat-free half and half)

1 1/2 cups full-fat milk (I use fat-free half and half)

1 dash salt

1. Remove the zest from some of the lemons with a microplane grater, if possible. Combine with the fresh squeezed juice in a blender. Blend well. If you don't have a microplane for the zest, blend this for awhile so none of the zest appears in big chunks. Pour into a large bowl with the other ingredients. Stir well to dissolve sugar. Taste for sweetness or tartness and adjust. If time permits, refrigerate.

2. Follow ice cream freezer directions and freeze in one or two batches, as needed. Scoop into a freezer container and freeze for at least one hour before serving.

Per Serving (excluding unknown items): 338 Calories; 18g Fat (47.2% calories from fat); 1g Protein; 43g Carbohydrate; trace Dietary Fiber; 65mg Cholesterol; 93mg Sodium. Exchanges: 0 Fruit; 1/2 Non-Fat Milk; 3 1/2 Fat; 2 1/2 Other Carbohydrates.

NOTES : This is a really smooth ice cream, and with our home grown Meyer lemons, the perfect complement to their sweetness. This may be the best ice cream I've ever made in my machine. Because I like to enjoy this all year around, I freeze the lemon juice (with zest included) in 1-cup containers. Then in December when I want a little lemon pucker, it's no trouble to prepare this. If you use other varieties of lemons the mixture may need additional sugar, so taste it and adjust as needed.

If you want to print just the recipe, click on the title above.