Ice Cream Recipes

The first official account of ice cream in the New World comes from a letter written in 1744 by a guest of Maryland Governor William Bladen. The first advertisement for ice cream in this country appeared in the New York Gazette on May 12, 1777, when confectioner Philip Lenzi announced that ice cream was available “almost every day.”

Ice cream’s origins are known to reach back as far as the second century B.C., although no specific date of origin nor inventor of ice cream has been undisputable credited with its discovery. We know that Alexander the Great enjoyed snow and ice flavored with honey and nectar. Biblical references also show that King Solomon was fond of iced drinks during harvesting. During the Roman Empire, Nero Claudius Caesar (A.D. 54-86) frequently sent runners into the mountains for snow, which was then flavored with fruits and juices.

Over a thousand years later, Marco Polo returned to Italy from the Far East with a recipe that closely resembled what is now called sherbet. Historians estimate that this recipe evolved into ice cream sometime in the 16th century.

The first official account of ice cream in the New World comes from a letter written in 1744 by a guest of Maryland Governor William Bladen. The first advertisement for ice cream in this country appeared in the New York Gazette on May 12, 1777, when confectioner Philip Lenzi announced that ice cream was available “almost every day.”

6 DIFFERENT WAYS TO MAKE ICE CREAM AT HOME

PLEASE NOTE: These recipes are for entertainment and educational purposes. We at Roll Me Up do not necessarily use any of these ingredients in any of our products. If you have an allergy or have questions about the ingredients we use check out our menu or contact us and we will clarify for you.

1. ICE CREAM IN A BAG

INGREDIENTS:

• 1 c. half-and-half
• 2 tbsp granulated sugar
• 3 c. ice
• 1/3 c. kosher salt
• Toppings of your choice

DIRECTIONS:

1. In a small resealable plastic bag, combine half-and-half, sugar, and vanilla. Push out excess air and seal.
2. Into a large resealable plastic bag, combine ice and salt. Place small bag inside the bigger bag and shake vigorously, 7 to 10 minutes, until ice cream has hardened.
3. Remove from bag and enjoy with your favorite ice cream toppings.

2. ICE WITHOUT THE CREAM

To make ice cream without cream with or without ice cream maker you’ll need;

• 500 ml of milk
• 5 tablespoons of sugar

Fill some glass jars three-quarters full with milk and let them rest in the freezer for a couple of hours if using an ice cream maker, about 4 hours otherwise.

Using an ice cream maker: take the glasses out of the freezer and leave them on the side for half an hour; break up the ice with a fork and let it soften for an hour; pour the contents of the glasses into the ice cream maker with the sugar and the vanilla essence. Mix and operate the machine for about 20 minutes (timing may vary depending on the model).

Without using an ice cream maker: leave the contents of the previously frozen glasses out for about half an hour; then pour it into a blender, add the sugar and the essence, then stir. Operate the appliance for a maximum of two minutes, until creamy.

3. ICEGURT? YOCREAM?

If the simple recipe above is too simple, you can prepare a good ice cream without cream, using yoghurt instead.

To do this:

• Whisk an egg white
• Mix 500 g of low-fat plain yoghurt with a couple of tablespoons of honey, then incorporate the whipped egg white, a little at a time.
• Transfer everything to the ice cream maker. When the yoghurt ice cream is compact and creamy, transfer it to the freezer and let it rest for at least an hour.
• If you want to make chocolate ice cream without cream, before operating the ice cream maker, add two tablespoons of cocoa powder and some dark chocolate flakes to the mix.

This recipe also lends itself to carrying other flavors, so let your creativity run wild.

4. ICE CREAM POTATO

INGREDIENTS:

• Sweet potato 1
• Peanut butter 2 Teaspoons
• Banana 1
• Chia seeds 1 Teaspoon seeds
• Dried fruit

INSTRUCTIONS:

How to make vegan ice cream:

• Cook the sweet potato in cubes at 200 ° C for about 25 minutes.
• Leave to freeze in the freezer overnight.
• Mix the sweet potato with banana, peanut butter and chia seeds until it becomes sweet.
• Put the ice cream in a bowl and decorate with berries and dried fruit.

5. KETO ICE CREAM

INGREDIENTS:

• 2 cups canned coconut milk
• 1/3 cup xylitol erythritol, or sweetener of choice
• 1/8tsp salt
• 1 1/2 tsp vanilla bean paste
• Optional ingredients for desired flavor

INSTRUCTIONS:

1. Be sure to use full-fat canned coconut milk, not lite or coconut milk beverage.
2. If desired, you can use the seeds from a vanilla bean instead of the extract.
3. To make the keto ice cream: Stir together the milk, sweetener, salt, and vanilla extract.
4. If you have an ice cream machine, simply churn according to manufacturer’s directions.
5. Or to make it without an ice cream machine, freeze the mixture in ice cube trays, then blend the frozen cubes in a high-speed blender such as a Vitamix OR thaw them enough to then blend in a food processor or regular blender.
6. Eat as-is, or freeze an hour or so for a firmer texture.
7. Due to not having any preservatives or stabilizers, the keto ice cream is best the day it’s made, but you can technically freeze leftovers up to a month and thaw before serving.

6. COCONUT ICE CREAM

INGREDIENTS:

• 1-1/2 cup canned coconut milk
• 1/2 cup additional coconut milk OR milk of choice
• 1/4 cup sweetener of choice, such as sugar or pure maple syrup
• Pinch stevia or 1 additional tbsp. sweetener of choice
• 1/8 tsp salt
• Optional ingredients for desired flavor

INSTRUCTIONS:

1. Be sure to use full-fat canned coconut milk, not lite or coconut milk beverage. Sweeteners that work include pure maple syrup, regular sugar, coconut sugar, honey, agave, brown sugar, or xylitol for a sugar-free ice cream.
2. Stir all ingredients (minus optional add-ins) together in a bowl.
3. If you have an ice cream maker, simply transfer the mixture to your ice cream maker and churn according to manufacturer’s directions for your specific machine.
4. If you don’t have an ice cream maker, you can freeze the mixture in ice cube trays, then blend the frozen ice cubes in a high-speed blender such as a Vitamix.
5. Either eat the ice cream straight from the machine or freeze a few hours for a firmer texture.
6. While homemade ice cream is best the day it is made, you can technically keep it frozen for up to a few weeks and thaw before eating.

OUR TWIST

Topping of Your Choice!

At Roll Me Up our commitment to serving the best rolled ice cream in Toronto can only be fulfilled by using only fresh, high quality ingredients and curating an innovative menu. We distinguish ourselves by creating unique flavors that stay true to the original rolled ice cream taste. These flavors include our

Paan King – Vanilla ice cream base mixed with paan masala & drizzled with paan sauce

Kesar (Saffron) Pistachio – Pistachio ice cream base, topped with sliced pistachio cardamom powder, whipped cream & drizzled with saffron (kesar) sauce.

VISIT ROLL ME UP ICE CREAM

Don’t just take our word for it visit us to try the best rolled ice cream you have ever tasted in Toronto! We also serve delicious hand made milkshakes, bubble waffles filled with ice cream of your choice and cheesecake factory cheesecakes.