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Mint ice cream  This thread currently has 895 views. Print Print Thread
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ruthiegirl
Wednesday, May 7, 2014, 4:46pm Report to Moderator Report to Moderator

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Is there some way to make mint ice cream with the fresh mint growing in my yard?


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  13yo B+ Jack


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Chloe
Wednesday, May 7, 2014, 6:06pm Report to Moderator Report to Moderator

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http://www.buzzfeed.com/rachelysanders/amazing-vegan-ice-cream-recipes

Here's some vegan ice cream recipes you possibly could adapt to your dietary needs.  I was thinking
that home made almond milk with the almond pulp included might give you a thick enough base...
perhaps using less water to puree your almond milk so it's thicker....then add a sweetener....not sure
never tried this....let us know if something works.


"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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ruthiegirl
Wednesday, May 7, 2014, 6:08pm Report to Moderator Report to Moderator

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We're looking to make it with milk and cream. It's 100% fine for my B son, and my O daughter isn't that strict about "avoid" dairy products. I don't plan to have any.  Primarily I was wondering about the specifics of using the mint in my yard to flavor the ice cream, as opposed to adding a few drops of "peppermint extract" like most recipes seem to call for.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  13yo B+ Jack


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Chloe
Wednesday, May 7, 2014, 6:28pm Report to Moderator Report to Moderator

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Quoted from ruthiegirl
We're looking to make it with milk and cream. It's 100% fine for my B son, and my O daughter isn't that strict about "avoid" dairy products. I don't plan to have any.  Primarily I was wondering about the specifics of using the mint in my yard to flavor the ice cream, as opposed to adding a few drops of "peppermint extract" like most recipes seem to call for.


http://www.epicurious.com/recipes/food/views/Fresh-Mint-Chocolate-Chip-Ice-Cream-15245

http://www.simplyrecipes.com/recipes/mint_chocolate_chip_ice_cream/

http://www.siftandwhisk.com/blog/backyard-mint-honey-ice-cream/



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NanJoy
Wednesday, May 7, 2014, 6:32pm Report to Moderator Report to Moderator

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Tammi Hartung, in her book Homegrown Herbs, uses 1 tablespoon of chopped lemon balm leaves sprinkled on top of 2 scoops of ice cream, plus chocolate chips or chocolate sauce. I would think any mint would be good.

She also says one can freeze sprigs of peppermint, then add the frozen crumbled leaves to cookie dough before baking.

Have fun!

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cajun
Wednesday, May 7, 2014, 7:25pm Report to Moderator Report to Moderator

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Ruthie, I am not sure about your ice cream ( My grandmere served mint ice cream in her restaurant back in the 60's) but I have been growing peppermint in my garden(or rather it has taken over much of my garden..into my oregano and thyme.. ) and I use it several ways.
My fave is just freshly picked in my iced suntea. Next, I enjoy tearing fresh leaves over my fresh cut fruit drizzled with lemon juice and honey. I have frozen fresh mint in water in ice cube trays to put into lemonade or water with fresh squeezed lime. Mint is a great rub for lamb or other meats.
Just remembered...I think Trader Joe's sells a mint ice cream... Check out the ingredients!


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ruthiegirl
Wednesday, May 7, 2014, 11:17pm Report to Moderator Report to Moderator

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They ended up making vanilla ice cream today because we want to let the mint in the garden grow a bit more before harvesting any.  But thanks for the recipes- we'll use them later in the summer.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  13yo B+ Jack


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san j
Thursday, May 8, 2014, 3:08am Report to Moderator Report to Moderator

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Quoted from Chloe


Chloe: Thanks much for these. I think the "simply recipes" one looks great!
I have a reservation, though (Much as I L-O-V-E mint choc-chip ice cream):
The amount of work, and the cost, to make this one quart of ice cream (not exactly a Beneficial) is beyond-beyond.
I don't know about you, but for me, it's way too steep, given all the terrific brands out there!

ruthiegirl: Extracting sufficient flavor out of spearmint leaves for ice cream (far more is required than for, say, tea) can mean using alcohol. Not to mention that alcohol really does help to keep homemade ice cream (certain flavors, especially) soft enough to eat over more than a day or so.
So, for efficiency: Consider making your own Mint Extract, and then using that extract in your ice cream recipe -- it'll also save you mega-time.


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Dianne
Thursday, May 8, 2014, 12:09pm Report to Moderator Report to Moderator

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Chloe - thanks for the wonderful recipes!  
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ruthiegirl
Thursday, May 8, 2014, 5:00pm Report to Moderator Report to Moderator

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Mint extract is a good idea for the fall. Last fall, we didn't harvest all the mint leaves growing, and realized that the plants just died. They grew back this spring from the roots- and expanded even, but the specific leaves we didn't harvest last year were simply wasted. I'm going to need to find ways to store the mint so we don't end up wasting it indoors, and making extract might be a good way to do that. I just don't know how much tea I can make, or how I can dry it with the equipment I already own, or just how much I'm going to want in salads.

I'm not too worried about keeping the ice cream for a few days, or the amount of work involved. Ice cream isn't particularly healthy- so if it's a hassle for the kids to make it, they'll do so less often. They're also likely to polish it off within a few hours of making it. This is more their project than mine.

Anybody have links for mint extract?


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  13yo B+ Jack


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ABJoe
Thursday, May 8, 2014, 5:07pm Report to Moderator Report to Moderator

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Quoted from ruthiegirl
Anybody have links for mint extract?

Here's one that seems very easy...  Also, a link to a non-alcohol vanilla extract that you may be able to modify...

http://www.theprairiehomestead.com/2013/10/diy-mint-extract-recipe.html#sthash.Eo22XdZZ.dpbs


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Chloe
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You;'re all welcome for the recipes....however while googling and posting real ice cream recipes, I'm reading about ingredients I cannot eat.  If anyone finds a good non dairy "ice cream" recipe that doesn't use cashews or coconut milk, I'd love to try it... BTW, I can't have chocolate either...


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Chloe
Thursday, May 8, 2014, 9:22pm Report to Moderator Report to Moderator

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Oooh....look what I just found! (sorry to hijack this thread...but I did find a coconut free, cashew free,
chocolate free vegan ice cream recipe)

BTW, I don't have an ice cream maker....want to do it in my Vitamix which requires I add ice....How do I make
adjustments with these ingredients so I can use ice and not make it watery?  Leave out the water?  Use ice
instead?  Or freeze recipe as is....freeze it in a flat pan....then transfer back to Vitamix to blend?

VEGAN AVOCADO LIME ICE CREAM

YIELD:
makes about 1 quart
ACTIVE TIME:
45 minutes
TOTAL TIME:
5 hours
SPECIAL EQUIPMENT:
blender or food processor, ice cream maker

Ingredients
4 cups diced avocado (about 30 ounces from 6 avocadoes)
1 cup raw (turbinado) sugar
1 cup water
1 tablespoon grated lime zest from 3 to 4 limes
4 to 6 tablespoons lime juice, to taste, from 3 to 4 limes
Kosher salt

In a blender or food processor, combine avocado, sugar, water, lime zest, and 2 tablespoons lime juice. Blend until very smooth, about 30 seconds. Transfer to an airtight container and stir in remaining lime juice and salt to taste in small increments. Ice cream base should have a subtle lime flavor but should taste mainly like avocado.

Cover mixture and chill in refrigerator until it is very cold (at least 45°F, about 4 hours), then churn in ice cream maker according to manufacturer's instructions. Transfer to an airtight container and chill in freezer until ice cream is firm enough to scoop, about 5 hours.


"The happiest people don't have the best of everything.....they know how to make the best of everything!"

Revision History (1 edits)
Chloe  -  Thursday, May 8, 2014, 9:32pm
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ABJoe
Thursday, May 8, 2014, 11:21pm Report to Moderator Report to Moderator

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Quoted from Chloe
How do I make adjustments with these ingredients so I can use ice and not make it watery?

Ingredients
4 cups diced avocado (about 30 ounces from 6 avocadoes)
1 cup raw (turbinado) sugar
1 cup water
1 tablespoon grated lime zest from 3 to 4 limes
4 to 6 tablespoons lime juice, to taste, from 3 to 4 limes
Kosher salt

I would melt the sugar in the water and freeze in cubes ahead of time.
When the cubes are frozen, I would prepare the avocado, lime zest and juice, and salt all in Vitamix "jar", then put the ice cubes in and make it.  

I am assuming that there would be enough cold in the cup of ice cubes to make it cold enough to be somewhat set.  If this isn't adequate, then avocado quarters or slices could be frozen as well...


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Possum
Friday, May 9, 2014, 12:04am Report to Moderator Report to Moderator

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Chloe, coincidenally I just saw a pic on fb of my niece and family on holiday in the US (in Washington at present) eating AVOCADO 'HONEY' LIME ICE CREAM... Wonder if using honey rather than sugar, would make it better?
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Chloe
Friday, May 9, 2014, 4:23pm Report to Moderator Report to Moderator

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Quoted from ABJoe

I would melt the sugar in the water and freeze in cubes ahead of time.
When the cubes are frozen, I would prepare the avocado, lime zest and juice, and salt all in Vitamix "jar", then put the ice cubes in and make it.  

I am assuming that there would be enough cold in the cup of ice cubes to make it cold enough to be somewhat set.  If this isn't adequate, then avocado quarters or slices could be frozen as well...


Thanks joe and possum. ....sounds like it would work.  Was also wondering if I could sub frozen cubed pineapple chunks for the sugar....add them to the Vitamix with the avocado/lime.  That would be so much healthier for me and 100% beneficial..What do you think? Could pineapple be sweet enough to offset 6 avocados? A cup of sugar is more sugar than I'd eat in a whole year...and I'd
want to be able to eat more than a few tsps of this ice cream.

I could add a little honey to the pineapple chunks if they weren't sweet enough but honey is rated as a black
dot....sugar an avoid....so obviously concentrated sugars of any kind isn't something I'd want to eat.  Agave
is a neutral but afraid it's too watery.


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Jane
Friday, May 9, 2014, 4:34pm Report to Moderator Report to Moderator

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Could you add banana?
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Chloe
Friday, May 9, 2014, 4:38pm Report to Moderator Report to Moderator

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Quoted from Jane
Could you add banana?


Unfortunately no......toxin...



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Chloe
Friday, May 9, 2014, 4:47pm Report to Moderator Report to Moderator

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Another version from the Haas Avocado website.  I can probably sub soy milk or almond milk for
low fat milk but would it be thick enough if also subbing for the coconut milk?

So now, I'm down to only requiring 1/2 cup of sugar...which could be frozen pineapple mixed with
a little honey...Might puree pineapple with the lime juice and most of the milk, put into an ice cube
tray so final product won't get watered down in my Vitamix.

Guess this thread isn't horribly hijacked....Notice this recipe calls for chopped MINT!  (which I will have to go to Ruthie's house to borrow....because right now I'm mint-less  

Ingredients
1 1/2 low fat milk*
2 ripe, Fresh Hass Avocados, seeded and peeled
1/2 cup sugar
1 Tbsp. lemon or lime juice
1 cup low fat coconut milk*
Mint sprig, chopped, optional
Vanilla bean, chopped, optional
Instructions:
Puree milk, Hass Avocados, sugar, and juice in a blender.
Blend in the remaining liquid of your choice, along additional flavorings such as mint or vanilla.
Follow the instructions on your ice cream maker to freeze and finish.


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ruthiegirl
Friday, May 9, 2014, 5:18pm Report to Moderator Report to Moderator

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I long ago learned that you can sub thinner "milks" for cream or evaporated milk if you use less total volume. For example, I'd use 1 cup of rice milk or soy milk in place of a 12 ounce can of evaporated milk when making pumpkin pie. I did that long before I knew about BTD because of keeping kosher- we wouldn't want to use milk in a recipe served with a meat meal, even if none of us were avoiding dairy in general.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  13yo B+ Jack


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ABJoe
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Quoted from Chloe
Was also wondering if I could sub frozen cubed pineapple chunks for the sugar....add them to the Vitamix with the avocado/lime.  That would be so much healthier for me and 100% beneficial..What do you think? Could pineapple be sweet enough to offset 6 avocados?

The Dole pineapple chunks in 100% pineapple juice I have say it has 30 grams of sugar per cup.  You can always try it once and if you find it isn't sweet enough for you, then add some sugar or ???.

I know I don't usually want things as sweet as recipes make them, so it may be fine...  I'd try it except that avocado is an avoid for me...


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Chloe
Friday, May 9, 2014, 6:43pm Report to Moderator Report to Moderator

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Quoted from ruthiegirl
I long ago learned that you can sub thinner "milks" for cream or evaporated milk if you use less total volume. For example, I'd use 1 cup of rice milk or soy milk in place of a 12 ounce can of evaporated milk when making pumpkin pie. I did that long before I knew about BTD because of keeping kosher- we wouldn't want to use milk in a recipe served with a meat meal, even if none of us were avoiding dairy in general.



Thanks so much Rutie for this great advice because this will allow me to take any vegan ice cream recipe that calls for coconut milk and just cut the total volume down. Homemade almond milk should work.

Joe, I think canned pineapple in its own juice is probably a sweeter product than fresh.  Great
advice too!  Thanks


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san j
Sunday, May 11, 2014, 3:36am Report to Moderator Report to Moderator

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I remember liking Haagen-Dazs's "5" Mint Ice Cream, composed of Milk, Cream, Eggs, Sugar, and Mint, period. Considering how little ice cream folks around here are eating, it would seem to be an easy and straightforward product -- inexpensive, too.
Is it still made? I don't know, but it was simple and did the job.  


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BTW, ice cream can be savory.  No one says that you must add sweetener.  The Japanese restaurants serve minimally sweet flavors such as ginger ice cream and green tea ice cream.  How do I know?  Yes, I've eaten the stuff -- I'm guilty.  


My SWAMI diet is a blend of BTD and GTD Explorer, but I'm not totally compliant.  Also I try to choose foods that have a Low Glycemic index.  DW and DD are A+, probably also Explorer.
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Spring
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Quoted from Chloe
  Was also wondering if I could sub frozen cubed pineapple chunks for the sugar....add them to the Vitamix with the avocado/lime.  That would be so much healthier for me and 100% beneficial..What do you think? Could pineapple be sweet enough to offset 6 avocados? A cup of sugar is more sugar than I'd eat in a whole year...and I'd want to be able to eat more than a few tsps of this ice cream.

Any kind of plain pineapple is so sweet it almost sets my teeth on edge, but I do love it. So I only eat a little at a time.


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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