Frozen vegetable ice creams
Ingredients
- Frozen pumpkin from Hortex 250 g
- Frozen peas from Hortex 150 g
- Frozen carrots from Hortex 200 g
- 30% cream 250 ml
- 3.2% milk 200 ml
- White sugar about 50 g
- Egg yolks (from large eggs) 4
- Ground cinnamon 1/2 teaspoon
- Orange juice 50 ml
- 30% cream 300 ml
- 3.2% milk 150 ml
- White sugar 4 tablespoons
- Egg yolks (from large eggs) 5
- A handful of fresh mint leaves (optional)
- 30% cream 200 ml
- 3.2% milk 150 ml
- White sugar about 5 tablespoons
- Large egg yolks 4
Did you know that...?
It’s not true that ice cream is best eaten in the summer. And it doesn’t have to be made from fruit. Instead, we can use vegetables, especially frozen ones, which makes ice cream even quicker to make. Interested? Here’s the recipe:
Preparation
Time: each type of ice cream takes about 30 minutes + a few hours in the freezer.
Hint 1: you don’t need an ice cream machine to make them (although it makes the process easier and the ice cream always comes out creamier). It’s enough to blend the mixture (for a few seconds) after it starts to freeze around the edges and then blend it again every 30 minutes or so (at least 4 times every half hour). This will prevent ice crystals from forming, and the ice cream will be creamier and softer.
Hint 2: for the carrot ice cream, you can add carrot-peach, carrot-banana-apple or carrot-orange juice instead of pure carrot juice. Other pureed juices will also work – try different combinations, why not?
Hint 3: all versions of ice cream are made similarly, so it’s recommended to make them all at once – it will be much faster.
Pumpkin ice cream
Pour the milk and cream into a small saucepan, place on a low heat, and heat until they are hot, but be careful not to bring them to a boil.
Remove from the heat and let it cool.
Steam the pumpkin until soft (7 minutes is enough). Set aside to cool.
Mix the egg yolks with the sugar and whisk with a mixer for a few minutes until the mixture becomes pale.
Slowly pour the cooled cream and milk mixture into the egg yolks while stirring continuously.
Blend the pumpkin with orange juice and cinnamon until smooth, then combine with the rest of the ingredients while continuing to mix.
Taste – if you prefer it sweeter, add more sugar.
Let the mixture cool down, then put it in the ice cream machine and follow the instructions for use.
Carrot Ice Cream
Pour the milk and cream into a small pot and heat on low until hot, but be careful not to let it come to a boil. Remove from heat and let cool.
Place the carrot on a sieve and pour boiling water over it (just to soften). Let it cool down.
Mix the egg yolks with sugar and beat with a mixer for a few minutes until it becomes a light-coloured mixture.
Pour the cooled cream and milk mixture into the egg yolks, whisking continuously.
Blend the cooled carrot with the carrot juice to create a smooth mixture, then add it to the rest of the ingredients and mix again.
Let the mixture cool down, and then pour it into an ice cream maker and follow the instructions for churning.
Peas Ice Cream
Pour the milk and cream into a small pot and heat on low heat, making sure not to let it come to a boil.
Remove from heat and let cool.
Place the peas in a sieve and pour hot water over them (just enough to soften them). Let cool.
Mix the egg yolks with the sugar and beat with a mixer for a few minutes until light and frothy.
Pour the cooled milk mixture slowly into the egg yolk mixture while whisking constantly.
Blend the peas and mint until smooth, and then add to the rest of the ingredients and mix again.
Let the mixture cool, and then strain it through a sieve to separate the pea shells and mint. Taste and add more sugar if needed.
Pour the strained mixture into an ice cream maker and follow the manufacturer’s instructions.
Recipe from the blog:
