Pineapple Mint Gelato

It's an ICE CREAM fest all week long here at Barefeet In The Kitchen! Don't miss your chance to win a brand new Breville® Smart Scoop™ Ice Cream Compressor from Sur La Table!
Click here to enter the giveaway!

You know those recipes that just kind of happen? I was making lunch for the kids when my eyes landed on a leftover jar of pineapple mint puree from the Pineapple Mojitos we made last week. I started wondering how that might work as an ice cream flavor. Next, I remembered I had some coconut milk stashed in the pantry. One thought led to the other and in just about 60 seconds, I had the mixture whisked together and churning in the ice cream machine.

I've been so impressed by the Breville Ice Cream Compressor; one of the things that has impressed me the most is the pre-cool function. I poured in an almost room temperature mixture and the machine chilled it to -5 degrees in just minutes. I pressed start and the machine took less than half an hour to whip this gelato into a creamy light texture that was scoopable straight out of the machine.

In researching different ice creams and frozen desserts, the main difference I found between ice cream and gelato is the intensity of the flavor. The flavor of this dessert is quite intense. A small serving is plenty for me and I love how refreshing the mint is in this gelato. It is like no ice cream I have made before.

Pineapple Mint Gelato
Yield: (6) 1/2 cup servings

1 1/2 cups pineapple mint puree
(1) 14 ounce can Thai coconut milk

Stir together the puree and the coconut milk. Pour it into the ice cream machine and freeze according to your machine's directions. The gelato was a firm and scoop-able soft serve straight out of the machine. Serve immediately or transfer to an air-tight container and store in the freezer until ready to serve. The gelato will be very firm once frozen. Let it rest at room temperature for about 20 minutes prior to serving. Enjoy!

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Breville® Smart Scoop™ Ice Cream Compressor GIVEAWAY

To say that I'm excited about this giveaway doesn't even come close to expressing the level of excitement I'm sharing with you today. A couple weeks ago, I came home to a surprise delivery on my doorstep. The fabulous people at Sur La Table had shipped me a brand new Breville® Smart Scoop™ Ice Cream Compressor! Sur La Table has been my favorite kitchen store for over ten years now and just seeing their package sitting on my porch was enough to make me grin.

Six Threes Ice Cream

It's an ICE CREAM fest all week long here at Barefeet In The Kitchen! Don't miss your chance to win a brand new Breville® Smart Scoop™ Ice Cream Compressor from Sur La Table!
Click here to enter the giveaway!

Bright, citrus ice cream with just a hint of banana, this is the ultimate creamy cold treat on a hot summer day. This is the ice cream that I remember from summers spent at my grandparent's house. The original recipe makes a huge amount, far too big for the average ice cream machine today.

Six Threes Ice Cream is such an easy recipe to remember; once you make it a couple times, it will be in your memory forever. (3) bananas, (3) oranges, (3) lemons, (3) cups of cream, (3) cups of milk, (3) cups of sugar = Six Threes. Easy as can be! I've adapted my grandmother's recipe for a basic 1.5 quart ice cream maker and added the pinch of salt and the vanilla that it seems I just can't skip. We all LOVE this ice cream.

Six Threes Ice Cream
Yield: (8) 1/2 cup servings

1 banana, mashed
juice of 1 orange
juice of 1 lemon
1 cup sugar
1/8 teaspoon fine sea salt
seeds from 1 vanilla bean, scraped or 1 teaspoon vanilla extract
1 cup heavy cream
1 cup milk

Stir together the fruit, the sugar, salt and vanilla until combined. Stir in the milk and cream and pour into your ice cream maker. Freeze according to manufacturer's directions. Serve immediately for soft serve ice cream or transfer to a freezer safe container and freeze for 2-3 hours prior to serving. Enjoy!

A while back, I read about the Food Blogger Prop Swap. That sounded like way too much fun to miss! I absolutely love getting surprises in the mail. I sent a box of props off to another food blogger and eagerly awaited my own. You can only imagine my grin when I saw Faith's return address on the box I received. If you are familiar with her blog, An Edible Mosaic, you already know that she is an amazing photographer. I could hardly wait to see what she sent!

I loved every single thing in the box, but those spoons in the ice cream photo actually made me squeal. They inspired me to think outside my normal mode of just snapping a picture minutes before we sit down to eat. I had fun setting up the shot and playing with the staging a bit more this time. The Prop Swap is hosted by Alyssa of www.EverydayMaven.com and Faith of www.AnEdibleMosaic.com

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