Vanilla Ice Cream

Ice cream should be omitted during the initial stages of the diet and even after that it is better to make your own, unless you can buy organic ice cream that does not contain additives that could affect your arthritis. The first recipe is based on a classic method of making the dessert but it is high in both fat and calories. It does, however, produce a wonderfully smooth result, even if frozen in an ordinary freezer or freezing compartment of the refrigerator. If you want to produce low-fat and low-calorie ice cream regularly you would be well-advised to purchase an ice cream maker. Some are now quite inexpensive.

If you are allergic to cows’ milk, try using goats’ milk, ewes’ milk or soya milk, or use tofu (bean curd) as suggested opposite.

Ingredients SERVES 4–6
METRIC (IMPERIAL) AMERICAN
300ml (10fl oz) milk ¼ cups
2 yolks from large eggs (or 2 whole eggs) 2
1 tablespoon or to taste honey or organic caster (superfine) 1 tablespoon sugar or to taste
1 vanilla pod (bean) 1
300ml (10fl oz) double (heavy) cream ¼ cups

Method

  1. Warm the milk but do not allow it to boil. Whisk the egg yolks or whole eggs with the honey or sugar, then add the milk.
  2. Slit the vanilla pod, remove the seeds and add them to the egg mixture. (Save the pod and place it in a jar of sugar to flavour it.)
  3. Pour the custard into a bowl or the top of a double saucepan and whisk or stir over hot, but not boiling, water until the mixture coats the back of a wooden spoon.
  4. Place a piece of damp greaseproof paper or baking parchment over the custard to prevent a skin forming and leave until cold.
  5. Whip the cream until it stands in soft peaks (do not over-whip), then fold into the custard. Spoon into a suitable container, cover and freeze. For a lighter texture freeze lightly then whisk to aerate and continue freezing.

Variations

float image 1 Use ½–1 teaspoon of vanilla extract instead of the vanilla seeds.

float image 1 Low-fat Vanilla Ice Cream: use single (light) cream or fromage frais instead of the double cream. Eat the ice cream when it has been freshly frozen, otherwise icicles form in the low-fat mixture. This is excellent if frozen in an ice cream maker.

float image 1 In an ice cream maker you can follow the basic recipe but use single (light) cream instead of the whipped double (heavy) cream.

float image 1 Tofu Ice Cream: if you are allergic to dairy products use tofu (bean curd). Buy the silken (soft) variety and either whisk or liquidize it to give a smoother texture. To 400g (14oz/good ¾lb) of tofu use the vanilla seeds, as suggested in step 2 opposite, or ½–1 teaspoon vanilla extract with honey or sugar to sweeten. Freeze lightly, then whisk to aerate and complete freezing. I find Tofu Ice Cream is better with a fruit flavour. Use about 200ml (7fl oz/scant 1 cup) of fruit purée to the 400g (14oz/2 cups) of tofu.

float image 1 Fruit Ice Cream: use the basic recipe with about 300ml (½ pint/¼ cups) of your favourite fruit purée. Add to the custard and cream mixture.

float image 1 Spiced Ice Cream: flavour the ice cream with a little ground ginger or cinnamon.

Freezing

Store in the freezer but remove about 10 minutes before serving.