Apple pie à la mode

With all the talk about apples, it got me thinking about making an entry devoted to ice cream! I mean, what’s an apple pie without the scoop of vanilla ice cream? Or for that matter, who doesn’t love to enjoy a bowl of ice cream once in a while? (Though I must admit that I probably indulge in this sweet treat a little more than I should!)  And no matter how full you are, there just always seems to be room for a big scoop of ice cream! According to Statistics Canada, an average Canadian eats a whooping 4.8 L a year! Even though the hot summer days have come and gone, that doesn’t mean that people give up this sweet treat! Well, at least I don’t. Is anyone else in the same boat?

Too many choices…

Hard, soft, gelato, sorbet, sherbet? How do you choose when there are so many tasty choices… and what exactly is the difference among all these different frozen novelties?  Well I’ve got it all answered for you below:

Hard Ice Cream:

• Made with cream, milk, sugar & flavourings (fruits, nuts, essences, etc.). Contains between 18%-30% milk fat and air is incorporated to batter.

Soft Ice Cream:

• Exactly same as hard ice cream but stored at a higher temperature.

Gelato:

• Made with milk, sugar & flavourings. Contains between 4-7% milk fat and no air is incorporated to batter and is served slightly warmer than ice cream.

Sorbet:

• Made with fruit and sugar, hence they are all fat-free!

Sherbet:

• Made with sugar, fruit and a touch of cream.

Fake ice cream?

Okay, okay, maybe not exactly “fake” ice cream, but definitely not the real deal!  Given that ice cream is an occasional treat, I'm assuming that you would want to make sure you are eating the best of the best, or at least not the "fake" stuff.  Now a day, many of the products for sale in the ice cream aisle at the grocery store are labeled as “frozen desserts,” a.k.a. “ice cream look-a-likes.” These are made mostly with palm or coconut oil instead of milk or cream. In Canada, frozen dairy dessert may be labeled and marketed as ice cream only if it contains ≥ 10% milk fat or where cocoa or chocolate syrup, fruit, nuts or confections have been added, 8% milk fat. Next time you grab for a tub of ice cream, look for the words ICE CREAM and if it has the little symbol of a cow than you know that it is made from 100% Canadian milk.  

Products that you can trust:

Don’t be deceived by these imitation products:

When soccer meets ice cream

For those adventurous people out there, if you don’t want to be tricked into eating fake ice cream, why not try making your own? Play & Freeze™ Ice Cream Maker makes making your own ice cream easy and fun! All you need is ice, rock salt, cream, sugar and vanilla. The best part is that you not only get the satisfaction of making your own ice cream but you'll get to to squeeze in some physical activity at the same time!  As if it couldn't get any better, this product sells for a only a mere $25.  

Traditional Vanilla Ice Cream Mix:

• 1 cup heavy cream/Nutra-Whip (for a lower fat version)
• 1 cup 3% milk
• 1 cup sugar
• 1 tbsp Natural Vanilla Extract
• 1 egg

This basic mix is so versatile. Go a head and get your creative juices flowing and try a new flavour today!

Flavours that I’ve experimented with include:

• Vanilla
• Chai Tea
• Espresso with Cocoa Nibs
• Ginger

Make sure to let me know what unique flavours you come up with!