Malt Honey Ice Cream

An unusual and delicious ice cream made with malt syrup

This is my entry for the Ice Cream, You Scream blogging event hosted by Nik from Nik Snacks to celebrate July as National Ice Cream Month.

ROUNDUP is HERE

The recipe I used comes from a cookbook that collects the recipes used at the famous Battle Creek Sanitarium where Dr. J.H. Kellogg once applied his theories on healthy life-style, which emphasized a diet rich in whole grains and low in protein and fats.

Malt honey, aka malt syrup, is the only sweetener and main flavoring ingredient in this very simple ice cream. It is amazing that such an easy, quick recipe can produce such outstanding results. This ice cream is simply wonderful, not too sweet and with a pleasant, slightly bitter aftertaste—great on its own or paired with other flavors such as chocolate or vanilla. Chocolate syrup also makes a great topping that perfectly complements its deep malty flavor.

You can serve it by the scoop in glasses or cones, or use it to fill ice cream pops molds. Once the pops are ready, simply unmold them and quickly dip them in melted bittersweet chocolate.

From the original recipe by Lenna Frances Cooper

In: “The New Cookery: A Book of Recipes Most of Which are in Use at the Battle Creek Sanitarium”, 1913—USA

Ingredients

1 pint cream (all natural)

1 cup malt honey (barley malt syrup)

1 tsp pure vanilla extract

Warm slightly the malt syrup and mix with the cream (the microwave works fine for this). Mix well until the syrup is well amalgamated with the cream, then add the vanilla. Place the mixture in the refrigerator in a covered glass container until well chilled. Freeze in an ice cream maker.

Note: Half-and-half works as well as heavy cream.

Cranberry Sherbet

A wonderful way to enjoy cranberries: a frosty sherbet

This is my entry for the Garden-Cook-Event hosted by Paulchen

 

I found recipes for cranberry sherbet in several vintage cookbooks, and this one consistently gives the best result. Many cookbooks recommend serving this sherbet after the roast turkey at a Thanksgiving course dinner. However, this sherbet is so good that, in my opinion, it is worth enjoying more than once a year.

 

From the original recipe by Mrs. E. H. Williams

In the “Los Angeles Times Cook Book No. 2″ 1905 ?–USA

Ingredients

1 quart (400 g) fresh cranberries

1 lb (454 g) sugar

1 quart (950 g) water

(1 large) lemon juice, strained

Place the cranberries and water in a large pan and bring to the boil, then simmer until the berries are tender, about 10 minutes.

Strain the mixture of cooked berries and water into a clean pot through a fine sieve, pressing well on the fruit to extract all the juice and pulp and discard the solids that remain in the strainer. The resulting mixture will be a rather thin puree.

Add the sugar and the lemon juice and bring to the boil, then simmer for 15 minutes, stirring constantly to dissolve the sugar and prevent scorching.

Skim off any froth. Pour the cooked puree in a glass container and let cool.

Cover and refrigerate overnight. Freeze the chilled mixture in an ice cream maker following the instructions that come with your appliance.

 

Note: I recommend straining the cranberry puree instead of using a blender or food processor, otherwise the sherbet texture will be gritty rather than smooth.

 

 

Coriander Seed Ice Cream (Gelato di Crema)

The almost citrusy aroma of coriander seed gives this classic Italian-style ice cream a somewhat unusual but really delicious flavor.

From the original recipe by Pellegrino Artusi

In “La Scienza in Cucina e l’Arte di Mangiar Bene” 1891–Italy

Vanilla, coffee or coriander seed are among the flavorings that Artusi suggested for this rich and smooth ice cream. Even if today coriander seed is not as commonly used as are vanilla or lemon zest in this type of frozen custard, in Artusi’s time it was often chosen given its lower cost compared to other spices.

An important note about preparing this custard is that since it does not contain any type of starch in its ingredients, it needs to be cooked on very low heat and stirred constantly. If heated at too high a temperature the mixture will invariably curdle. If this happens, the custard can be restored to (nearly) perfection by processing it in a blender until completely smooth–an immersion blender works also very well.

Ingredients

1 quart (1 Liter ) whole milk

8 yolks

1 c (200 g-7 oz) sugar

1/4 cup (30 g-1 oz) whole coriander seed

Crush the coriander seed in a mortar or with a rolling pin, then add them to the milk. Scald the milk then put it aside to cool to lukewarm, leaving the coriander seeds to infuse.

Meanwhile, beat the yolks with the sugar until the mixture is thick and pale yellow in color. Strain the milk and discard the coriander seeds. Add the lukewarm milk to the egg-sugar mixture, slowly, and mix well. Cook on very low heat stirring constantly, until it thickens slightly. Take off the heat and let cool. Place the custard in a covered glass container and refrigerate overnight. Process the very cold custard in an ice cream maker.

Peach Ice (Gelato di Pesche)

White peaches are preferable to make this simple and delicious frozen treat with a smooth, snowy texture and a pure fruit flavor.

From the original recipe by Pellegrino Artusi

In “La Scienza in Cucina e l’Arte di Mangiar Bene” 1891–Italy

Ingredients:

White peaches (ripe) 0.882 lb (400g)

Sugar 1/2 lb (250 g)

Water 8 fl oz (500 ml)

1 large lemon (juice)

1/8 tsp pure almond extract (optional)

Put water and sugar in a small pan and bring to a boil, stirring to dissolve the sugar. Let the syrup simmer for 10 minutes, set aside to cool, then refrigerate, covered, for at least a few hours but preferably overnight.

Peel the peaches and cut in small pieces, taking care to save any juice, put them with the cold syrup, the lemon juice and the optional almond extract in a blender or food processor and puree, until very smooth. Freeze the mixture in an ice cream maker.

Chocolate Ice Cream

There is really no cream in this, but sweetened condensed milk instead. The result is a smooth, remarkably rich texture–not heavy and not too sweet. Truly delectable.

From the original recipe by Elizabeth Kevill Burr

In “Chocolate and Cocoa Recipes” 1909 –USA

Ingredients:

1 quart (950 ml) whole milk

3 squares (90 g) Baker’s unsweetened chocolate

3 tbsp (25 g) flour

1 can (14 oz-400 g) sweetened condensed milk

3 eggs

6 tbsp (75 g) sugar

1 pinch salt

3 tsp (15 ml) pure vanilla extract

Take about 1/4 cup (60 ml) of milk from the total and mix it with the flour; set aside.

Scald the remaining milk, add the salt and then the chocolate, stirring until melted and smooth. Add the flour paste, stirring constantly and cook for 10 minutes until slightly thickened. If there are lumps, an immersion blender works best to eliminate them. Place the cooked mixture aside to cool to lukewarm.

In a bowl, beat together the eggs, sugar and condensed milk. Add to the lukewarm chocolate mixture and mix well. Cook for about 4 minutes, until thick and smooth.

Cool the mixture by placing the pan in an ice bath and then refrigerate, covered, until cold (preferably overnight). Add the vanilla extract to the cold chocolate mixture and freeze in an ice cream maker.