Want to take the sizzle out of summer? Its as easy as turning your food processor into an ice cream machine.
This speed demon can buzz up a refreshing soft fruit ice cream in less than five minutes. And all you need are a few supermarket staples plus a food processor with an 11- to 14-cup work bowl, a powerful model that wont wobble.
Ive been experimenting with processor ice creams this whole hot summer and have discovered that fresh-frozen fruits either your own or commercial can be churned into nutritious ice creams as smooth as those fat-and-calorie-laden premiums.
Lacking butter fat, these processor buzz-ups are not ice creams, technically speaking. And yet theyre blessed with similar rich mouth-feel. And heres more good news: If you use a sugar substitute instead of sugar, theyre downright diet fare.
The impossible dream? Not at all. To keep cool with a clear conscience, youve only to give these instant ice creams a whirl. And if youre feeling adventurous, why not try a riff or two of your own? As long as you stick to the processor technique and keep the recipe proportions the same solidly frozen fruit to sugar to refrigerator-cold fat-free evaporated milk youre home free.
Note: These processor ice creams are best eaten as soon as theyre made. If they spend time in the freezer, soften 15 to 20 minutes before serving, and if necessary, beat briefly with a hand electric mixer. The recipes that follow are new spins on recipes I developed for Process This!, a recent James Beard Best Cookbook.
Jean Anderson, the author of more than 20 cookbooks and the winner of six best cookbook awards, is a member of The James Beard Cookbook Hall of Fame. She lives in Chapel Hill.
For a printable version of the recipes, click the links: