photo： maria robledo
For all the wonderful ice creams that are commercially available， I find myself turning to a simple approach I devised years ago for whipping up vividly-flavored tropical fruit ice creams with much less cream and sugar than usual. When pureed， ripe bananas， papayas and/or mangos achieve the creamy silky texture that quantities of cream and egg yolks normally achieve. The resulting faux ice cream reminds me of the tropical-flavored ice creams I’；ve bought from stands in Chinatown or when traveling in Mexico.？They make a great antidote to winter blues as well as a fine midnight snack.cheap throw pillow covers
The method is simple： chunks of the peeled fruit are frozen with sugar and lime， then pureed in a food processor with cream or coconut milk， resulting in suave， flavorful ice cream. You can blend fruits， spike them with vanillaunique gifts for men， rum or other flavors (a pinch of cardamom would a lovely)， or garnish the ice cream with shredded sweetened coconut toasted in the oven until golden for a bit of crunch. Sublime sundaes are easily improvised by layering the ice cream with store-bought dulce de leche， roasted nuts and whipped cream.
Leave out the cream and you have an intense fatfree sorbet； a sorbet of pineapple， lime and a drizzle of dark rum is particularly refreshing.
The key to the velvety texture and intense flavor is that the fruit be truly ripe and fragrant.
photo： maria robledo
Recipe： Banana， Mango and/or Papaya Ice Cream？
4 cups ripe， fragrant fruit，(peeled， seeded or cored as？appropriate and cut into ？-inch chunks)， such as：
3 medium mangoes (12 ounces each) OR
2 pounds papaya (preferably red papaya) OR
2 very ripe large bananas
1 to 2 tablespoons fresh lime or lemon juice
Sugar， brown sugar or honey， to taste
1 to 2 teaspoon vanilla extract， dark rum， or kirschwasser (clear cherry brandy)
About 1/2 cup heavy cream， crème fraiche or unsweetened coconut milk， to taste ？(optional)
In a medium bowl， combine the fruit， lime juice and sugar. Let sit at room temperature until the fruit has released its juices， about 1 hour. Pour the mixture onto a rimmed baking sheet， cover with plastic wrap， and freeze until solid， at least 2 hours.
Break the fruit up with a cooking spoon and transfer to a food processor. Pulse until the fruit reduced to the texture of a crystalline meal， stopping frequently to scrape down the sides (if the fruit is too hard to process， allow it to soften for 1 to 2 minutes before continuing).
Add vanilla or alcohol to taste and additional sugar if necessary and pulse a few times more. Then add the cream if desired and continue processing， scraping down the sides of the bowl frequently， until the consistency of medium-soft ice cream. (It does not have to be completely smooth； a few chunks of fruit add nice texture.)
Serve at once or transfer to a serving bowl， cover with plastic wrap and freeze for several hours. If the ice cream becomes frozen solid， place it in the refrigerator for about 30 minutes to soften.
Note： This formula for ice creams and sorbets may also be made in an ice cream maker， for a finer texture. Peel and slice the fruit as directed in the recipe above but do not freeze them. Reserve 1/2 cup of the fruit. In a food processor， process the remaining 4 cups of fruit to a thick puree. Add the heavy lime juice， sugar and cream. Continue process until smooth. Stir in the reserved fruit. Freeze the mixture according to manufacturer’；s instructions
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Anytime you can get the chance to create with your children or loved ones becomes?part of the memory process. There is something so magical about the experience and everyone learns a thing or two. Today we would like to a share a project and video created by CCB Crew Member Linda of Linolas World and her daughter who used Tattered Angels?Glimmer Mist and Dish Washing Liquid to create a fabulous mixed media technique.
7gypsies Architextures? is probably the most innovative collection of items, from paper to special made decorations, to embellish your projects. The collection includes a range of vintage elements that except of looking they feel like the real ones; glass bottles look and feel like glass, leather suitcases are smooth like finished leather and the dress form has a soft body like the real thing. Their background adhesive surface makes them easy to be placed on many surfaces.