Sunday, May 2, 2010

Lactose-free *KBAM!* fruit mix gelato

There are many happy moments in life. From big moments like becoming a home owner, to medium moments like getting a discount on a great pair of shoes, to little moments like eating ice cream on a sunny day, or any day for that matter (I'm easily amuse, what can I say...)

Then there are sad moments...  From losing someone you love, to seeing a baby bird with a clipped wing, to hearing someone say: "Oh... no ice cream for me, I'm lactose intolerant..."

In those lactose related moments, I always feel a little bad that I'd be enjoying my cone of ice cream in the person's face. So the other day, while pondering about such matters, I wondered why they don't make lactose-free ice cream, or at least gelato, since gelato is made with milk and there is definitely lactose-free milk. Maybe the demand isn't high enough?

Whatever the reason may be, I've got a recipe for you if you are in a rut with milk... KBAM! Actually, that  just stands for Kiwi, Banana, Avocado, Mango and the ! is really just my excitement expressed in writing. LOL!!!

Lactose-free *KBAM!* fruit gelato
(makes about 3-4 cups) 
Fruit mixture
  • 1 Ataulfo mango, ripe, chopped
  • 5 kiwis, chopped (3 for the blending and 2 for added chunks)
  • 1 avocado, ripe, chopped
  • 1 medium banana, ripe, chopped
  • a splash of lemon juice
  • 1 Tbsp maple syrup
  • 1-3 tbsp milk (to make the blending easier on your machine, lactose-free in this case)
Blend everything except for 2 kiwis, in a blender. Place in fridge to cool for a few hours. Put the rest of the chopped kiwi in the freezer.

  • 2 eggs, whole
  • 1 egg yolk
  • 1/3 - 1/2 cups sugar (depend on how sweet u like it)
  • 1 cup milk 2% (lactose-free in this case)
Whisk eggs and sugar together until blended. Add milk and stir well. Put mixture into a pot over low heat, cook and stir constantly until mixture is a custard (check that it coats the back of the spoon) Remove and cool completely.

Mix custard and fruit thoroughly, then cool again in the fridge for at least a couple of hours or over night. Then churn in ice cream maker as according to manufacturer's  instruction.  At the last 5 minutes of churning, throw in the frozen kiwi chunks.

Freeze your ice cream until ready to enjoy.

The result is a creamy, fruity, satisfying concoction that won't be stomach-stabbing. The best part for me in all this is to hear: "I was perfectly fine after eating it!!!!"

I will be trying out other flavors soon, so keep an eye out! Let's get together to save lactose intolerant people, one spoon of gelato at a time ;)

P.S: Here is a peek into my latest cakes :D You may also check them out on my Flickr page here!!!!