serving so that it will become soft enough to slice but will still hold its shape. Serve
plain, or with additional toppings such as fresh fruit, fruit syrup, chocolate or caramel
sauce, nuts, cherries, etc. Top with freshly whipped cream.
Ice Cream Sodas
Ice cream sodas are made with a flavouring syrup, soda, and a scoop of your
favourite ice cream, frozen yogurt or sorbet. Place 2 tablespoons (30 ml) syrup in the
bottom of a large glass. Add chilled soda or seltzer to within 2 inches (5 cm) of the
rim of the glass. Top with 1 large scoop of very firm ice cream, frozen yogurt or
sorbet – trying to get the scoop to straddle the rim of the glass but also be partly
submerged in the soda. If the ice cream is too deep into the soda it will cause it to
overflow, and if it doesn’t touch, it is not an ice cream soda. The ice cream soda can
be topped off with a squirt of whipped cream. The possibilities are endless. You can
do a traditional soda such as a Black-and-White (chocolate syrup, seltzer, vanilla ice
cream) or use ginger ale with a scoop of fruit-flavoured sorbet – or a more exotic
combination.
Medleys or Parfaits
Choose flavours and colours that complement each other, and layer in parfaits or
arrange on plates using small scoops. For instance, a bowl of small scoops of
Red Raspberry Gelato, Blueberry Cassis Gelato, Mango Gelato, and Green Tea
Gelato will make a dramatic presentation. Or try a medley of jewel-toned sorbets,
such as Pink Grapefruit, Blueberry, and Sweet Dark Cherry.
BASIC ICE CREAMSSIMPLE VANILLA ICE CREAM
Makes about fourteen 1⁄2-cup (125 ml) servings
11⁄2cups (375 ml) whole milk
11⁄8cups (275 ml) granulated sugar
3 cups (750 ml) heavy cream
11⁄2tablespoons (22 ml) pure vanilla extract
In a medium mixing bowl, use a hand mixer on low speed to combine the
milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla. Turn the machine on; pour the mixture
into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The
ice cream will have a soft, creamy texture. If a firmer consistency is desired,
transfer the ice cream to an airtight container and place in freezer for about
2 hours. Remove from freezer about 15 minutes before serving.
Nutritional information per serving:
Calories 255 (68% from fat) • carb. 19g • pro. 2g • fat 20g
sat. fat 12g • chol. 73mg • sod. 32mg • calc. 64mg • fiber 0g
FRESH STRAWBERRY ICE CREAM
Makes about fourteen 1⁄2-cup (125 ml) servings
3 cups (750 ml) fresh ripe strawberries, stemmed and sliced
4 tablespoons (60 ml) freshly squeezed lemon juice
11⁄2cup (375 ml) sugar, divided
11⁄4cups (300 ml) whole milk
23⁄4cups (680 ml) heavy cream
11⁄2teaspoons (7 ml) pure vanilla extract
In a small bowl, combine the strawberries with the lemon juice and 1⁄2cup
(125 ml) of the sugar. Stir gently and allow the strawberries to macerate
in the juices for 2 hours. Strain the berries, reserving juices. Mash or
purée half the berries.
In a medium mixing bowl, use a hand mixer on low speed to combine the
milk and remaining granulated sugar until the sugar is dissolved, about
1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed
strawberries, and vanilla. Turn the machine on; pour the mixture into freezer
bowl, and let mix until thickened, about 20 to 25 minutes. Five minutes
before mixing is completed, add the reserved sliced strawberries and let
mix in completely. The ice cream will have a soft, creamy texture. If a firmer
consistency is desired, transfer the ice cream to an airtight container and
place in freezer for about 2 hours. Remove from freezer about 15 minutes
before serving.
Note: This ice cream will have a “natural” appearance of very pale pink.
If a deeper pink is desired, add red food colouring sparingly by drops
until desired colour is achieved.
Nutritional information per serving:
Calories 275 (58% from fat) • carb. 28g • pro. 2g • fat 18g
sat. fat 11g • chol. 67mg • sod. 29mg • calc. 64mg • fiber 1g
For Fresh Peach Ice Cream, substitute 3 cups (750 ml) sliced fresh
peaches for the strawberries.
SIMPLE CHOCOLATE ICE CREAM
Makes about fourteen 1⁄2-cup (125 ml) servings
1 cup (250 ml) unsweetened cocoa powder (Dutch process
preferred)
2⁄3cup (150 ml) granulated sugar
1⁄2cup (125 ml) firmly packed brown sugar
11⁄2cups (375 ml) whole milk
31⁄4cups (800 ml) heavy cream
1 tablespoon (15 ml) pure vanilla extract
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