We all love our ice cream – numerous recipes for the traditional vanilla, chocolate, coffee and conventional fruit flavours like strawberry, blueberry or mango flavours are always well-received everywhere, available online with just a few clicks. But with the advent of the ice cream maker, why stop at those? There are so many wonderful ingredients out there that we can use to make fabulous tasting and best of all, incredibly healthy ice cream!
Take a look at these vegetable (or fruits treated as vegetables) ice cream recipes. Odd as they may sound, these are actually great-tasting, plus you’ll have the satisfaction of having tried something new and exciting!
440 ml fresh pumpkin puree or canned pumpkin
500 ml heavy cream
80 g sugar
5 egg yolks
1 teaspoon ground cinnamon
¾ teaspoon grated nutmeg
¾ teaspoon ground ginger
750 ml whole milk
To make fresh pumpkin puree, peel and stem a large butternut pumpkin. Cut and quarter the pumpkin lengthwise. Preheat oven to 204C. Place the pumpkin pieces in a shallow roasting pan filled with a bit of water and bake for an hour, or until tender. Let the pumpkin cool, remove seeds and puree in a blender.
Pour all of the ingredients into a large mixing bowl. Whisk until smooth. Cover the bowl with plastic wrap and place in the freezer for at least 3 hours, until chilled. Transfer the contents to the icecream maker and follow the manufacturer’s instructions.
350 ml fresh carrot juice
350 ml heavy cream
100 g sugar
5 egg yolks
For fresh carrot juice, wash and peel young carrots and run them through a juicer. Take care that the juice is free from pulp or carrot bits.
Whisk the eggs and sugar together in a large mixing bowl until smooth. Pour in the carrot juice and whisk some more then transfer to a heavy-bottomed pot. Whisk the mixture consistently over low heat for 5-8 minutes until it thickens.
Remove the mixture from the pan and pour back into the mixing bowl. Put the cream in, whisk together and cool at room temperature. Pour into the ice cream maker and follow the manufacturer’s instructions.
600 g ripe tomatoes
50 ml fresh lemon juice
450 ml heavy cream
30 g sugar
1 teaspoon orange liqueur/triple sec
Peel and deseed the tomatoes. Blitz them in a blender and pass through a sieve. In a mixing bowl, combine the tomato juice with the other ingredients. Whisk until smooth. Transfer the mixture to the ice cream maker, churn and freeze according to manufacturer’s instructions.