Transcript
additive-free
icecream sy a e e d a m BY
People often ask - do you miss out on certain treats because you live an additive free lifestyle? Well the answer is no - and the reason, because we make our own! One of our favourite treats to make is ice-cream. It’s so easy, one of the recipes in this book takes only 30 seconds to whiz up (making it a little too easy sometimes!). And as an added bonus, making your own is loads cheaper. Lets face it, supermarket labels are confusing. There are numbers and words listed as ingredients, and unless you’re a scientist, these make no sense at all. Like modified starch, stabiliser (415), vegetable gums (466, 412, 433, 410, 407, 407a) and colours (160b). Yes, all these numbers and more are found on the back of a regular ice-cream tub. What do they all mean, most of us would have no clue, right? And it can’t be that bad when on the front it clearly states “no artificial colours or preservatives”. Let’s take a closer look at those ingredients: Additive 160b (Annatto extract) is a ‘natural’ product because it’s made from the seed coat of the Annatto tree. Whilst it technically is natural it doesn’t make it safe, it is one of the harshest additives in our foods with studies linking it to behavioural issues in children such as tantrums and head banging. It has also been linked to headaches, in both adults and children, skin irritations, along with sleep disturbances and the inability to concentrate. 407 - suspected carcinogen, linked to ulcerative colitis, damage to the immune system, concerns about berth defects. 407a - suspected carcinogen, linked to ulcerative colitis, damage to the immune system, concerns about berth defects. Do not give to infants and young children.
410 - Large amounts may cause abdominal pain, diarrhoea, cough in infants and allergic reactions. 466 - Suspected carcinogen, flatulence, intestinal discomfort and diarrhoea 5% Loophole We bet most of you don’t realise there is a 5% loophole, well let us tell you there is. Food Standards Australia and New Zealand (FSANZ) state - Compound ingredients present at less than 5% in a food may contain food additives that are not performing a technological function in the final food. What that means is that if an additive is present as an ingredient, but that ingredient makes up less that 5% of the total product then it doesn’t have to be listed on the label if the manufacturers declare that the ingredient isn’t performing a ‘technological function’. Processing Aids Something else that concerns us greatly is the fact that when processing foods there is no requirement to list ‘processing aids’ as an ingredient. According to Choice These aren’t required to be listed, even though traces may be present in the food. Enzymes are an example - they have multiple uses in food production, including pumping up bread loaf volume, assisting with the removal of meat protein from bones and breaking down fruit to release more juice. Ice structuring protein (ISP), a genetically modified fish protein used in ice cream to control the size and growth of ice crystals, is another. Personally, we believe that ALL ingredients should be listed on labels no matter what function they perform. Let us know what you think and remember to share it with your friends! #sistermixin #additivefree #additivefreeicecream
Much love, Jo & Tracey xx
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Instant Pineapple & Coconut Soft Serve Dairy Free Ingredients:
Method:
50g raw sugar
1. Blitz sugar in your mixing jug for 10 sec/speed 9
300g frozen coconut milk (freeze in ice cube trays)
2. Add frozen coconut and fruit and blitz 30 sec/speed 9
450g frozen pineapple pieces 1 x egg white
3. Insert your whipping tool, then add your egg white and mix on speed 4 until its light and fluffy. Approx 1 minute. If it’s not mixing into a soft serve consistency add a tblsp of water until you get the consistency you desire 4. Serve immediately
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Chocolate Nice-Cream Dairy and sugar free Ingredients:
Method:
3 frozen bananas broken into 2cm bits
1. Add all ingredients and blitz on speed 9 until it becomes a nice, creamy consistency. It will take approx 30 seconds
10g cacao powder
2. Serve immediately TIP: This recipe is amazing by adding a handful of hazelnuts at step 1.
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Caramel Swirl Ice-Cream Egg Free Ice-cream
Method:
1 ltr pure cream
1. Insert your whipping tool.
2 tsp vanilla extract
2. Place the cream into your mixing jug and beat until thick, but not whipped (approx 15-20 secs/speed 4)
200g condensed milk 1/2 tsp salt
3. Now add the vanilla, condensed milk, salt and corn syrup and beat again 8-10 secs/speed 4. You want it nice and thick by this stage
50g corn syrup or glucose syrup (some glucose may contain preservatives)
4. Pour this into an airtight container and place in the freezer while you make your caramel sauce
Caramel Swirl 70g golden syrup 70g butter
5. Clean your mixing jug and add the butter and golden syrup 6. Melt this on 37C for 2 mins/speed 3. Take your ‘ice-cream’ out of the freezer and make tunnels using a knife. Pour your caramel sauce into the tunnels and gently fold the ice-cream mix over this 7. Place back in the freezer for at least 4 hours or until set, in an airtight container
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Blueberry Swirl Ice-Cream Ice-Cream 1 ltr pure cream 4 egg yolks (freeze the whites to use for something else) 100g raw sugar 1 tsp vanilla bean paste Blueberry Swirl
Method: 1. Add all ice-cream ingredients into your mixing jug and cook on 80C for 5 mins/speed 4 2. Once finished, pour this into a flat large dish (similar to lasagna dish, or pastry container) and place it in the freezer for 4 hours 3. While that is freezing make your blueberry swirl 4. Place all blueberry swirl ingredients into your clean mixing jug and cook on 90C for 15 mins/speed 1
150g frozen or fresh blueberries
5. Once that has cooked, blitz for 20 secs/speed 6
50g raw sugar
6. Set aside 7. Once the 4 hours are up 8. Take ice-cream out of the freezer and spoon it into your clean mixing jug 9. Blitz for 30 sec/speed 4 10. Pour this into your container which your ice-cream will set in 11. Spoon dollops of the blueberry swirl on top of your ice-cream mixture until you have none left. It will seam like a lot, but that’s perfect 12. Very gently use a knife and cut 4 straight lines long ways down your ice-cream mixture. This will create the swirl 13. Place this back into the freezer for 6 hours or until frozen
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Rainbow Ice-Cream Egg Free Ingredients:
Method:
1 ltr pure cream
1. Insert your whipping tool.
200g condensed milk
2. Place the cream into your mixing jug and beat until thick, but not whipped (approx 15-20 secs/speed 4)
1 tblsp vanilla extract 10-12 drops of various food colours (hopper brand below are all natural) 50g corn syrup or glucose syrup (glucose may contain preservatives)
3. Add all other ingredients (except colours) and mix 5-10 secs/ speed 4. You want it nice and thick by this stage. 4. Now place equal amounts into separate bowls and colour each one (with colours of your choice). Mix well with a fork. We used purple, green and orange. 5. Place blobs of each colour into an airtight container. Lightly tap the container on the bench to make the ice-cream shuffle down into the container. 6. Place in the freezer for at least 4 hours or until set.
get the hopper colours from www.sistermixin.com
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Vanilla Bean Paste Ingredients: 150g sugar (rapadura or raw) 150g boiling hot water 8 Sistermixin’ Organic Vanilla Beans 1 tblsp glucose/corn syrup (preservative free) 2 pinches salt 3 tblsp vanilla extract (recipe on page 9)
Method: 1. Place the sugar and hot water into your mixer jug and mix 1 min/100C/speed 3. You want the sugar to be completely dissolved before adding the rest of the ingredients. If you can still see sugar crystals then repeat this step until it’s completely dissolved. 2. Add all other ingredients and blitz 1 min/speed 9. Scrape and repeat. 3. Cook your paste for 10mins/100C/speed 2. 4. Store in airtight sterilised glass jars. This mix will keep for up to 12 months if stored in a cool dark spot like your pantry.
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Vanilla Extract Ingredients: 1 cup vodka 6 Sistermixin’ Organic Vanilla Beans (purchase from www.sistermixin.com)
Method: 1. Split your vanilla beans in half lengthwise to expose the seeds. Place these into your airtight sterilised jars to soak with the vodka for 6-8 weeks. Leave in a cool, dark place and give a little shake every week or so.
TIPS: Ensure that your jars are completely airtight otherwise the alcohol will evaporate. Over time your mixture will absorb the flavour of the vanilla and darken. Due to the alcohol content this extract will last for a very long time. If you are going to make vanilla bean paste you can use the soaked vanilla pods from your extract. Then simply add more pods and top up the vodka, this way you will never run out. People often ask why use alcohol to make vanilla extract? According to the US Food and Drug Administration website - Vanilla extract is the solution in aqueous ethyl alcohol of the sapid and odorous principles extractable from vanilla beans. In vanilla extract the content of ethyl alcohol is not less than 35 percent by volume and the content of vanilla constituent, as defined in 169.3(c), is not less than one unit per gallon. Basically that means to make vanilla extract it requires 35% alcohol to extract the vanilla flavour. We use vodka as this is a white, neutral sprit.
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Vanilla Powder
Organic Vanilla Beans
Pure Ground Organic Vanilla Powder. Perfect for smoothies, cakes, slices and more.
natural colours made from 100% natural fruit and vegetable extracts
all available at www.sistermixin.com 10
find us on www.sistermixin.com Disclaimer: All of Sistermixin's recipes are copyright of Sistermixin' and they cannot be copied, reproduced, reused, retransmitted, adapted or published for any public or commercial purposes whatsoever, without our prior written permission.
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