MCFC CSA 2016 Recipe: Local Ice cream 

July is National Ice Cream Month! The last days of July are here so use it as an excuse to indulge in the sweet cold stuff! Let’s make it local using local milk, local eggs and local fruit or vegetables. Try this traditional egg based custard ice cream:

Creme Anglaise
Generous 2 cups local milk
1/2 cup superfine sugar
1 vanilla bean
6 egg yolks

Put milk in saucepan with 2/3 of sugar and vanilla bean. bring to boil over medium heat. Whisk eggs and remaining sugar in a separate bowl. Pour the boiling milk not the egg yolks, whisking constantly then pour mixture back into pan. Cook over low heat, stirring with a wooden spoon until custard coats back of spoon. Let cool.

When cool, mix one quantity of creme anglaise with 1/3 cup of heavy cream into your ice cream maker as directed.

Add about 4 cups of chopped or puréed produce: berries, puréed corn, carrot or beet juice, steamed sweet potato or pumpkin, stewed apples or pears, raw stone fruits all make delicious additions!

For a Vegan ice cream:
1 banana or avocado
1 can of coconut milk
4 tbsps of local maple syrup
Pinch of sea salt
1 cup of optional local produce add-in

Puree in a blender. Pour into ice cream maker as directed.

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