I rant about added sugar in foods. It may very well be the leading cause of obesity. Some people have a problem with the criticism of sugar, claiming that it is a natural substance and is good for you. The latter may be a bit of stretch from a nutrition standpoint, but there is no doubt that a sweet treat from time to time is an enjoyable divergence from the plant based, whole food diets that we are all adhering to. Right, we are all adhering to that, right?
The problem with sugar is not it’s very existence. Like so many enjoyable substances, the problem is in its abuse. If you drink two or more sodas a day you are probably abusing sugar. You are asking your body to process something that you don’t need and you are also ingesting calories that could be put to much better use with more nutritious foods. But, today we are going to talk about enjoying the products of beets and cane.
Below is reprinted from my cookbook Table For One:
Even though I am lactose intolerant, I loved homemade ice cream when I was a kid. It was lots of hard work for my neighbor Ed Ottenga, who would hand-crank homemade ice cream at least once a summer. I know it was hard work because I would get my turn on the crank. Today, this process has been made a lot easier by the small, affordable ice cream machine. The old machines were messy – requiring lots of rock salt and ice that went everywhere – and took a really long time. The new machine has an ingenious insulated bowl that is first frozen in the freezer then placed on the machine. The ingredients are added and the machine churns on the counter top for 20 or 30 minutes and then magically you have ice cream. I am not big on kitchen gadgets, but this one is well worth the money.
- 2/3 Cup Sugar
- 2 Large Eggs
- 2 Tablespoons Flour
- 1/4 Teaspoon Salt
- 1 2/3 Cup Milk
- 1 Cup Heavy Cream
- 2 Teaspoons Vanilla
- Mixing Bowl
- Ice Cream Maker (pictured above)
- In a small mixing bowl, beat the eggs into the sugar by hand.
- Whisk in flour and salt.
- In a sauce pan, bring milk to a simmer.
- Slowly beat the milk into the egg mixture, being careful not to scramble the eggs.
- Add mixture back to the pan and stir until it thickens slightly.
- Remove from heat and let cool.
- Pour into clean bowl, cover and refrigerate until ready to make the ice cream. You can do this ahead of time.
- Once cool, stir in cream and vanilla.
- Add mixture to ice cream maker and let it do its thing.
- I like it directly from the maker but alternatively, scoop the ice cream into a sealable container and freeze for an hour or so before serving.