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all scream for ice cream

July 14, 2010

I have to make almost everything* from scratch. I love ice cream. Well, I love good sorbet, gelato, sherbet, ice cream and your run-of-the-mill soft serve. I have lots of memories, both during childhood and adulthood, visiting local shops for icy treats.

Miles’ dairy & nut allergies prohibit us from enjoying this summertime ritual, for now. There is a good chance he will grow out of at least his dairy & soy allergies by 6 or 7 years old, but I’m not holding my breath. At an ice cream store, even if its vegan or water-based Italian ice, with no dairy or nut ingredients, there is still a chance of cross-contamination, either from the machinery it was processed in or in the shop itself and on the workers hands and scoops with all the “nuts toppings” roaming about. This particular no-go bothers me, to tears. I want so badly for Miles to enjoy this right-of-passage right now. He’s only 17 months so I don’t know why it bothers me so much, he doesn’t know what “going for ice cream” means. My tears are for the 2 or 3 year old Miles. Also in full disclosure, it also hurts because I want to visit a shop like, The Ice Cream Man. Go there now if you haven’t, delish.

I thought there might be hope. There’s a new ice cream/Italian ice shop on Broadway in downtown Saratoga Springs, Johnny’s Gourmet Italian Ice (Facebook page but no website as far as I can find). I heard Johnny was serving all sorts of non-dairy, vegan deliciousness. Many friends have been raving about the product, the awesome service and the unique flavors. I was cautiously excited. I went with Miles to just do a “visit” where I would ask a bunch of questions. I met Johnny, he was friendly, warm and honest. The store was clean and fun, like an old school ice cream shop. He makes everything in shop except for the Italian ice. I explained our situation and he simply stated that he wouldn’t feel comfortable serving us for numerous cross-contamination reasons. I thanked him for his honesty and told him I would force all my non-allergic friends and family to support his store (the flavors and vegan options are AWESOME!) It was a very positive 5 minutes but I still left the store and started balling my eyes out.

So my love of everything icy and sugary needed to unite with my ‘from scratch’ philosophy to make this summertime treat possible for our family. I use a Cuisinart 1 1/2 quart basic ice cream maker, and I’m totally happy with it. My friend, A, found one in the clearance section of our local Bed, Bath & Beyond- SCORE! Here’s my recipe for Pineapple Mint Sorbet. I will share my basic vanilla & chocolate bases in a future post.

Pineapple Mint Sorbet
measurements are for my 1.5 quart ice cream maker, change according to your equipment.

3 cups chilled mint tea (mine steeped from a bouquet of  3 types of fresh mint- Wing Road Farm‘s special blend)
1 Pineapple (the more ripe the better so that you don’t have to use much if any sugar)
1/4 cup sugar (or less)
1/2 teaspoon of salt
1 tablespoon vanilla extract

Mix all ingredients in the blender, make sure to blend long enough that the sugar has integrated.

To make a granita, just pour ingredients into a freezer friendly container. Every couple of hours, take a fork and scrap it. Repeat two or three times.

To make sorbet, add ingredients to ice cream maker. Stop machine when it gets to your desired consistency. Store in freezer friendly container.

2 Comments leave one →
  1. August 18, 2010 8:23 am

    Have you read the Vegan Scoop? There are some really yummy looking fruit sorbet recipes. I should add that to my cookbook list! How could I forget the ice cream book!!??

    Most of the recipes for “ice cream” are soy based, but there is a good section of fruit sorbets.


  1. {Mixing It Up} Coconut Milk Chocolate Ice Cream « FROM SCRATCH club

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