Still Enjoying my Ice Cream Maker

Before it gets too cold to enjoy ice cream I thought I had better post these two recipes that we tried over summer – fig and apple pie (not together).

The fig ice cream came about because of the abundance of figs on the tree that hangs over the neighbours fence.  Last year I made fig jam (which I still have a lot of!), but this year I thought I would make ice cream and let Oscar try it, as figs are on the list of foods we are currently re-introducing.  Oscar did eat it, but found it too sweet.  It was very sweet, as warned on the David Lebovitz recipe I adapted it from, but oh so yummy.

The apple pie ice cream was more acceptable.  I got the idea from trawling the net for ice cream flavour ideas, when I came across this recipe from Brown Eyed Baker.  The concept is that it tastes like apple pie filling and crunchy pie crust crumbs.  This was my favourite of the summer, although because I used a lower fat recipe for the ice cream it went hard the next day, and after churning it made a lot more ice cream than I had expected.  Pears could be quite easily substituted for the apples to make a Failsafe / Low Chemical recipe.

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Apple Pie ice Cream

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Serves	1 1/2 - 2 litres
Prep time	3 hours, 30 minutes
Allergy / Intolerance	Amines, Artificial Addititives, Artificial Colours, Egg, Glutamates, Preservatives, Salicylates, Wheat
Suitable for	Gluten Free, RPAH Elimination Diet - High Chemical, RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge
Meal type	Dessert, Sweet Things
Misc	Child Friendly, Freezable, Ice Cream Maker, Serve Cold

Fun, easy apple pie ice cream.

Ingredients

• 1/4 cup brown sugar (lightly packed)
• 1 tablespoon unsalted butter
• 2 Medium Red Delicious apples (peeled, cored and cut into 1-2 cm pieces)
• 3/4 cups plain sweet biscuits (roughly broken up into small pieces and crumbs)

Optional

• 1/2 teaspoon cinnamon

For the ice cream base:

• 1 can skim condensed milk (400 ml)
• 4 cups low fat milk
• 1 teaspoon vanilla essence

Directions

1.	Place the crushed biscuits into a sealed bag or container and place in the freezer until ready to use.
2.	Combine the sugar and butter in a large frying pan over medium heat and cook until it is melted and bubbly.
3.	Add the apples and cinnamon and cook, stirring frequently, until the apples are tender and the liquid has mostly evaporated. Set aside to cool for at least 20 minutes.
4.	Combine the condensed milk, milk and vanilla in a large bowl and stir until well blended.
5.	Pour half of the milk mixture into a food processor and add the apples. Process until almost smooth with a few lumps.
6.	Pour the processed mixture back into the bowl with the remaining milk and mix until well combined.
7.	Place in the fridge to cool for at least 2 hours, or overnight.
8.	Pour the ice cream mixture into the ice cream maker and churn as per the manufaturer's instructions. Add the biscuit crumbs at the last minute.
9.	Transfer to a container and place into the freezer until ready to serve.

Note

Moderate/Very High Salicylates*, Low Glutamates, Low Amines

*Cinnamon is very high in salicylates, but in small quantities per serve may be suitable if moderate salicylates are tolerated.  It can be left out if not tolerated.

The biscuits used, can be any biscuits that are tolerated, such as Arnotts Marie biscuits, home made sugar biscuits, etc.  Gluten-free biscuits can be used.

This ice cream recipe is low in fat, so it is best served the day it is made.  It will go icy and hard after this, but can be taken out and softened before serving.  Alternatively use full fat milk and condensed milk.

Pears could very easily be substituted for the apples to make a low chemical "Pear Pie" ice cream (leave out the cinnamon).

 

Fig Ice Cream

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Serves	6
Prep time	4 hours, 30 minutes
Allergy / Intolerance	Artificial Addititives, Artificial Colours, Egg, Glutamates, Preservatives, Wheat
Suitable for	Gluten Free, RPAH Elimination Diet - High Chemical, Salicylates & Amines
Meal type	Dessert, Sweet Things
Misc	Child Friendly, Freezable, Ice Cream Maker, Pre-preparable, Serve Cold

Sweet fig ice cream.

Ingredients

• 700g fresh figs
• 1/3 cup water
• 1/4 cup sugar
• 1/4 teaspoon tarttaric acid
• 50ml cream
• 150ml full cream milk

Directions

1.	Wash the figs and remove the stem end. Cut each fig into eight pieces.
2.	Place the figs into a medium saucepan with the water. Cover and cook over medium heat, stirring occasionally until the figs are tender, about 10 minutes.
3.	Add the sugar and tartaric acid to the figs and cook until it reaches a thick, jam-like consistency, about 20 minutes. Remove from the heat and allow to cool to room temperature.
4.	Once the figs are cool, blend them together with the cream and milk. Place in the fridge and allow to cool for about 2 hours.
5.	Pour into the ice cream maker and churn as per the manufacturer's instructions.
6.	Transfer to a container and place in the freezer until ready to serve.

Note

High Salicylates and Amines, Low Glutamates

You can use 200 ml cream and no milk.

We are using figs as our next step of food re-introduction.