THE ELECTRIC KITCHEN
Add tropical flavors to ice cream
THE ELECTRIC KITCHEN
Hawaiian Electric Co.
SUMMER and ice cream go hand in hand. These recipes are easy to do and make use of the various fruits and fruit juices such as guava, passion fruit, and mango that are so popular in Hawaii.
Easy Fruit Juice Sherbet
1 can (14 ounces) condensed milk
2 cans (12 ounces each) fruit juice or fruit nectar (such as guava, passion fruit, or orange)
In a large bowl of electric mixer, combine milk and soda. Beat until smooth.
Pour into freezing trays; freeze until firm; beat twice during freezing.
For a kid-friendly option, pour mixture into individual serving-sized disposable cups; freeze until firm (no need to beat during freezing). Serves 12.
Approximate nutritional analysis, per serving: 230 calories, 4 g total fat, 1.5 g saturated fat, 10 mg cholesterol, 80 mg sodium, 40 g carbohydrate, no fiber, 40 g sugars, 6 g protein
Guava Ice Cream
3 cans (6 ounces each) frozen guava juice base, thawed
2 tablespoons lemon juice
1 cup light cream
1 cup milk
1 cup sugar
Combine guava juice base and lemon juice. Add remaining ingredients. Stir until sugar is dissolved.
Freeze in electric ice cream freezer using 1 part salt to 8 parts ice. Makes 1-1/4 quarts.
Approximate nutritional analysis, per 1/2 cup serving: 170 calories, 5 g total fat, 3.5 g saturated fat, 20 mg cholesterol, 20 mg sodium, 30 g carbohydrate, no fiber, 29 g sugars, 2 g protein
Passion Fruit Ice Cream
2 eggs, separated
1/3 cup sugar
1 cup light cream
1/4 teaspoon salt
1 cup passion fruit juice
1 tablespoon lemon juice
2 tablespoons sugar
Beat egg yolks slightly; stir in the 1/3 cup sugar, cream and salt. Cook over low heat until mixture coats a spoon. Remove from heat; cool. Stir in juices.
In small bowl of electric mixer, beat egg whites until soft peaks form; gradually beat in the 2 tablespoons sugar until stiff peaks form. Fold into cooked mixture. Pour into freezing tray and freeze until firm; stir once during freezing or freeze in an ice cream maker, following manufacturer's instructions. Serves 8.
Approximate nutritional analysis, per serving: 100 calories, 6 g total fat, 3 g saturated fat, 60 mg cholesterol, 85 mg sodium, 11 g carbohydrate, no fiber, 10 g sugars, 2 g protein
Mango Macadamia Nut Ice Cream
1 cup heavy cream
1/4 cup powdered sugar
1 1/2 cups mango purée
1 cup coarsely chopped macadamia nuts
1 tablespoon lemon juice
Whip cream and sweeten with sugar.
Combine mango purée, nuts and lemon juice; fold into whipped cream. Pour into freezing tray and freeze until firm, or freeze in an ice cream maker, following manufacturer's instructions. Serves 6.
Approximate nutritional analysis, per serving: 380 calories, 32 g total fat, 12 g saturated fat, 55 mg cholesterol, 20 mg sodium, 27 g carbohydrate, 3 g fiber, 27 g sugars, 3 g protein
Make ice cream using kid power
Harness some of that excess energy that kids have during the summer, and who needs an ice cream freezer?
Mix ingredients as instructed in any of these recipes. Pour mixture into a gallon-size plastic freezer bag. Release air, seal the bag, and place it into another freezer bag, release the air from that bag and seal it.
Fill a large coffee can 1/3 full of ice. Add 1/4 cup rock salt, the sealed freezer bag, enough ice to fill the can, and another 1/4 cup of rock salt; place the lid tightly on the can and reinforce the seal with masking tape.
Have everyone sit on the floor and roll the can back and forth for 10 minutes.
Empty the can and refill with ice and rock salt; continue rolling for another 10 minutes. If the ice cream is not hard enough, place the bag in the freezer.
Hawaiian Electric Co. presents this weekly collection of recipes as a public service. Many are drawn from HECO's database of recipes, accessible online at
www.heco.com.
