Quick or complex, frozen desserts made with ice cream cylinders
In a blender or food processor, combine berries, sugar to taste, vanilla, and yogurt; whirl until smooth and sugar dissolves. If desired, press through a fine strainer to remove seeds; discard seeds.Peach Ice Cream or MilkPer serving: 387 cal.; 8 g protein; 48 g carbo.; 20 g fat; 289 mg chol.; 69 mg sodium.Sizes (they're small) and costsFollow recipe for vanilla ice cream or milk (preceding), but reduce half-and-half to 1 cup and add 3/4 cup cold peeled and sliced ripe peaches and 2 teaspoons lemon juice; whirl until peaches are pureed.Replacing the ice and salt traditional makers use, these streamlined machines consist of aluminum cylinders with non-toxic refrigerant sandwiched between double walls.You begin by placing the cylinder in a freezer set at [deg.]0 or below until frozen solid, about 8 hours, then set it in an outer case, fit it with a mixing blade, and fill with the dessert mixture for the 20- to 30-minute freezing process.With could fruit and yogurt, milk, or cream, you can make a frozen dessert in minutes. Just whirl the chilled ingredients together in a blender, then turn into a frozen ice cream cylinder.Freeze as directed (preceding). Makes 1 pint, 2 or 3 servings.Per serving: 162 cal.; 5.5 g protein; 31.5 g carbo.; 1.7 g fat; 6 mg chol.; 70 mg sodium.The key to success is a thoroughly frozen cylinder. If it isn't cold enough, the ice cream takes longer to freeze, and results may be slushy instead of firm.Per serving: 306 cal.; 5.8 g protein; 32 g carbo.; 17 g fat; 141 mg chol.; 78 mg sodium.If you have the 1/2-pint cylinder, use 1 large egg yolk for the half-recipe. 1 large egg 6 tablespoons sugar 1-2/3 cups half-and-half (light cream), milk, or whipping cream (or a combination) 2 teaspoons vanillaUse, or cover and chill until the next day. Freeze as directed (preceding). Makes 1 pint, 2 or 3 servings.Place egg yolks in a bowl. Gradually whisk in 1 cup of the warm milk mixture, then pour egg mixture into pan, stirring. Continue to stir until liquid coats the back of a metal spoon in a thin, even, smooth layer, 6 to 8 minutes (do not scald or custard will curdle). Mix in vanilla. Cool, cover, and chill until cold, at least 2 hours or up to 2 days.Vanilla Gelato 1-1/2 cups milk 6 tablespoons sugar 3 large egg yolks 1-1/2 teaspoons vanillaIn a blender or food processor, combine egg, sugar, half-and-half, and vanilla; whirl until blended (if using all cream, do not overblend, because volume may expand beyond cylinder's capacity). Use, or cover and chill until the next day.Use only plastic or wood utensils in cylinders. Also, handle frozen containers with dry hands; wet hands will stick.These freezers make up to 1 quart of frozen dessert; they're great for 1 or 2 servings or for small families.Choose the richness you prefer. Use milk for a lean, light frozen dessert, cream for ultra-rich, or half-and-half or combinations for something in between.How do cylinders work?Vanilla Ice Cream or MilkCylinder sizes range from 1/2 pint (makes 3/4 cup and costs about $8) to 1-1/2 quarts (makes 1 quart and ranges between $30 and $50). Some brands freature extra cylinders; some turn by electricity rather than by hand.Freeze according to the manufacturer's directions, turning nonelectric models periodically, until mixture reaches desired consistency, 15 to 30 minutes for softly frozen texture. Remove lid and blade; serve or replace lid and let stand 20 to 30 minutes more in cold cylinder for firmer texture.To freeze the dessert mixtures, set the frozen cylinder into the outer case, fit with mixing blade, and pour in the cold mixture. At once, secure lid and attach handle; slowly turn clockwise three or four times. (If you find it difficult to turn the handle, gently turn it counterclockwise to free the blade; do nto force. Or scrape sides with a rubber spatula.)For a richer dessert, make the vanilla or chocolate-orange gelato. Their smooth textures come from their cooked custard base. Make sure it is thoroughly chilled before freezing; allow at least 2 hours.Per serving: 246 cal.; 4.7 g protein; 33 g carbo.; 11 g fat; 121 mg chol.; 57 mg sodium.Making homemade ice cream is easier and neater these days; you use cylinder ice cream freezers instead of old-fashioned makers that require rock salt and ice. These recipes are scaled to the cylinders' smaller capacities.Because you turn the ice cream mixture only a few times, the finished product expands less and is denser than ice cream made by other methods.In a 1- to 2-quart pan, put 1 teaspoon instant coffee powder or granules and 1/2 cup semisweet chocolate baking chips. Stir in 1/4 cup boiling water until blended, and continue stirring over low heat until chocolate is melted. Follow recipe for vanilla gelato (recipe precedes), adding milk, sugar, and 2 strips orange peel (1/2 by 3 in., orange part only) to chocolate mixture. Add mixture to yolks and cook as directed.into frozen dessertsEach recipe makes 1 pint of frozen dessert. Double recipes for 1-1/2-quart cylinders; halve for 1/2-pint freezers.Per serving: 241 cal.; 6.8 g protein; 31 g carbo.; 9.6 g fat; 289 mg chol.; 68 mg sodium.Manufacturers suggest you turn your freezer to the coldest setting and place the clean, dry cylinder upright and uncovered in the chilliest spot. In frost-free freezers, this is generally next to the cold-air vent; in manual defrost freezers, the floor of the freezer is best. If you make ice cream often, keep the cylinder in the freezer between batches so it will always be ready.Chocolate-Orange GelatoIn a 1- to 2-quart pan, combine milk and sugar. Stir over medium heat just until sugar dissolves.Each cylinder is larger than the amount of dessert it's designed to make, allowing extra room for the mixture to move over the paddles and to expand slightly in volume. Some manufacturers label according to the cylinder's total volume, others according to the amount of the finished dessert. If you use more than the recommended amount, the dessert may overflow, be softer, or take longer to freeze.Ince cream alchemy--turning liquidsTransfer any leftover ice cream to another container and store in freezer. To serve, let soften at room temperature to desired consistency.Remove and discard orange peel. Cool, chill, and freeze as directed (preceding). Makes 1 pint, 2 or 3 servings.
Per serving: 387 cal.; 8 g protein; 48 g carbo.; 20 g fat; 289 mg chol.; 69 mg sodium.
