Well, my months of strict eating came to an end last weekend when I stepped on stage for my Figure Competition and the one thing I was really looking forward to was my brand new icecream maker sitting in a box at home.
My husband and I love icecream/frozen yogurt/sorbet/gelato, etc in the summer and with it being early June, I was wanting it to be an awesome summer! Though sorbets are fine (usually) I tend to be really picky about the others when buying from the grocery store. I like to have control over the ingredients going into my foods and I would be more inclined to eat regular icecreams if I knew they were made well with good quality ingredients.
Yeah- I’m probably a bit of a control freak!
So I figured this would be a good way to get what I want and enjoy the summer! I mean, just coming up with a good basic vanilla base and the flavor combinations are endless!
So this weekend was the first weekend to try it- though I’m not competing again for a year, I’m going to try and maintain a closer to competition weight, keep clean eating during the week and have 1 day to enjoy my food!
Never having had an icecream maker, I didn’t know what to expect. Most reviews were high, it is a Cuisinart after all!- but I have to admit, it was louder than I expected- though about the same level as a bread maker. And thankfully it was only 25 minutes until I pulled it out and put it in the freezer.
Yes, it still needs freezing time!
But it worked out perfect! Got the call my friend was coming over, put it in the churning bowl, it was done churning by the time she arrived. It was setting in the freezer while we went for a walk and by the time lunch was made, it was ready to go!
Needless to say, I was excited to try it!
And the verdict?
OMG!!! Home made icecream is SO much better than store bought! Yes, it takes time (especially this one as you’ll see!) but I was able to use organic ingredients, better sources of sugar, and raw ingredients… where I could!
This is going to be a good summer!
COFFEE HAZELNUT ICECREAM
- 1/3 cup Organic Sucanat
2 tbsp Organic Blue Agave Syrup
3 tbsp powdered milk
3 tbsp instant coffee (depending on taste)
2 cups 2% milk (don’t use less than 1%)
- 1 cup light cream
2 tbsp cornstarch
3 tbsp low fat cream cheese
- 1 heaped tbsp hazelnut butter (no added salt or sugar)*
Combine the first 6 ingredients in a large saucepan and whisk over a medium heat until the mixture comes to a boil, then turn the heat onto low.
Combine the cornstarch and 1/4 cup of the hot milk mixture in a small bowl, then add this back into the saucepan. Turn the heat up to medium-low and continue to whisk for 5 minutes. Make sure the corn starch is completely mixed cause getting a clump of it in the middle of your icecream sucks!
In a large bowl, stir together the cream cheese and hazelnut butter. Whisk in 1/4 cup of the hot milk mixture until smooth, then whisk in the rest.
Pour the mixture into a jug and put it in the fridge / freezer until it is completely cool; or pour into a ziplock bag, seal it, then put into a bowl of water and ice until completely cool. The important part is for it to be completely cold! I did this portion the evening before I was going to make it and put it in the fridge over night. The machine instruction manual even suggested this!
Pour into your ice cream maker, and freeze according to the manufacturers instructions. Transfer to a container and put in the freezer for a few hours until firm.
Now I am NOT a hazelnut fan but this was delicious! I even added 1/4 cup of chopped hazelnuts during the last 5 minutes of churning and it gave it a nice crunch!
Now… the problem? (seriously- is there a problem?!) Well, the fact is, it makes about 6-8 servings- I have no idea as it was difficult to measure it out from the machine bowl to the freezer container, so I was eye balling it! It would be very easy to eat more than you should! It’ll be a challenge for me to stay out of it- though the longer it stays in the freezer, the harder it’ll get! So by tomorrow it’ll probably be a rock! Which, will be a good thing, lol!
NUTRITIONAL INFO: Based on 6 servings with chopped hazelnuts
- Calories 230
- Fat 11 g
- Carbs 26 g
- Sugar 13 g
- Protein 7 g
(seriously, though- not that bad compared to regular icecreams! At least the sugars and fats are raw and/or organic)