The temptation is to add sugar to your milk ice cream-cream when you make it. However, you have to remember that you are probably use to the taste of sugar and won't realise just how sweet the fruit you are using is. In most cases you won't need any additional sugar as the fruit will have plenty of it already in.
03. Oooh, Saucy - Most people would use some sauces to liven up their dessert, but the usual chocolate or strawberry sauce can become a bit tedious. I like to use some sauces which are a bit different: apple sauce, lemon sauce, honey or syrup, mocha chocolate sauce, caramel sauce or rhubarb sauce.
Next I add 1-1/2-cups of light-colored honey to the scalded cream and chill it. When it is chilled I add 2 more quarts of cream and put it into the ice cream freezer. I add my wild strawberries to the ice cream when it just starts to harden in the maker. I use 5-cups of berries for a gallon of ice cream. Wild strawberries have more intense flavor than tame ones. I crush them and drizzle a little honey over them and let them mascerate for a few hours before putting them in the ice cream.
When it was first thought up, it was nothing like it is now. It used to have a tart taste and a consistency more like that of ice cream yogurt. Things have changed, and the two are now almost indistinguishable. The taste and consistency are so close, all but the most refined of palates will have a tough time telling the two apart.
Remember when froyo was all the rage? When TCBY seemed ice cream grow on every street corner like a Starbucks? It is enjoying a major resurgence again, as new companies like Red Mango and other frozen yogurt shops are returning to their active cultured roots with frozen yogurt that is 100% natural, has no artificial flavors or preservatives, and is rich in probiotics, calcium and protein. It's naturally tart and can be enjoyed any time of day, even for breakfast!
First of all make the Cranberry Puree. Simmer the cranberries in a pan with the orange juice, the water and the cinnamon stick. When the cranberries are soft discard the cinnamon stick and blitz the softened cranberries in a blender or food processor. Put the pureed liquid to one side and let it chill, you will be using the liquid right at the end of the ice cream making process.
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