Playing with My New Ice Cream Maker: Paw Paw Sorbet and Sweet Potato Ice Cream

For Christmas this year I asked hubby to get me an Ice Cream Maker.  Which he did, and we have been having fun making ice cream and sorbet over summer.  The first thing I tried (the day after boxing day) was Sweet Potato Ice Cream.  We tried this in Japan and loved it; and wanted to make it at home.  This was the inspiration for the Ice Cream Maker request.  I found a recipe by Michael Booth and it only needed a couple of tweaks to make it suitable for Oscar.  I really can’t remember what the ice cream tasted like in Japan, so I don’t know how close it was to real thing, but regardless – it was good!

The next cab off the rank was a sorbet – Paw Paw Sorbet.  So simple, fresh and easy.

I have a long list of other flavours to try before the warm weather ends, so I’ll be back with more, and hope you enjoy these in the meantime.

Sweet Potato Ice Cream

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Serves	4
Prep time	4 hours, 30 minutes
Allergy / Intolerance	Amines, Artificial Addititives, Artificial Colours, Egg, Glutamates, Preservatives, Salicylates
Suitable for	RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge
Meal type	Dessert, Sweet Things
Misc	Child Friendly, Freezable, Ice Cream Maker, Pre-preparable, Serve Cold
Region	Japanese
Website	Michael Booth

Easy, home made, japanese style sweet potato ice cream

Ingredients

• 150-200g sweet potato
• 50g white sugar
• 500ml low fat milk
• 2 tablespoons cornflour (wheaten)
• 1 1/2 tablespoon rice malt syrup
• Seeds from half a vanilla pod

Directions

1.	Preheat the oven to 180°C.
2.	Bake the sweet potato in the oven (skin on) for about 45 minutes. Set aside and allow to cool.
3.	Peel and mash the sweet potato then push it through a sieve to remove any lumps.
4.	Mix the cornflour with a little bit of milk and set aside.
5.	Combine the rest of the milk, sweet potato, sugar and vanilla seeds in saucepan over medium heat until almost boiling, stirring constantly.
6.	Reduce the heat then add the cornflour and continue stirring until it thickens enough to coat the back of the spoon.
7.	Remove from the heat then stir in the rice malt syrup.
8.	Allow the mixture to cool then place in the fridge to chill for 2 hours.
9.	Pour into an ice cream maker and process as per the machines instructions.
10.	Serve immedieately or allow to firm up a bit more in the freezer.

Note

Moderate Salicylates, Low Glutamates, Low Amines

If left in the freezer overnight this ice cream will go very hard, remove it from the freezer about 20 minutes before serving to allow it to soften a little.

Paw Paw Sorbet

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Serves	6
Prep time	2 hours, 30 minutes
Allergy / Intolerance	Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates, Wheat
Suitable for	Amines Challenge, Dairy / Lactose Free, Gluten Free, RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet - High Chemical
Meal type	Dessert, Sweet Things
Misc	Child Friendly, Freezable, Ice Cream Maker, Pre-preparable, Serve Cold

Easy, home made paw paw or papaya sorbet.

Ingredients

• 1kg paw paw or papaya (peeled, seeded and roughly chopped)
• 4 pear halves in syrup
• 1 cup syrup from pears in syrup

Directions

1.	Place the paw paw in a food processor and process until smooth. This should yield about 3 cups of puree.
2.	Add the pears and syrup and process until well combined.
3.	Place into the fridge to chill for two hours.
4.	Pour into an ice cream maker and process as per the machine's instructions.
5.	Place in the freezer for a couple of hours if it needs to firm up a bit more.

Note

High Amines, Low Glutamates, Low Salicylates.

If left in the freezer overnight this sorbet will become quite hard, remove it from the freezer about 20 minutes before serving to soften a bit.