Friday, August 31, 2012

Homemade Kale Virgin Ice cream

When you think about kale, what comes to your mind? Suddenly your mind goes bonkers thinking about cabbage and all other stuff whihc you really don't care for. When you boil kale, you will smell cabbage and it is very potent. You might be thinking the person creating this recipe mights be nuts. Believe it or not, if you eat this ice cream you will certainly crave for more. It is a great way to entertain people.

This recipe was inspired by the foodnetwork show presented by Giada de leurentus. She was talking about her trip to Bora Bora, Tahiti. She showed how to make coconut ice cream using unflavored gelatin. In her recipe had added alcohol(rum). I have eliminated alcohol and make it a virgin ice cream. So I made some changes to recipe, tweeked a little bit and created a kale ice cream.
whipped cream
  • 1 teaspoon strawberry bannana flavored gelatin
  • 2 cups heavy whipping cream, chilled
  • 1/2 cup sugar
  • 1 cup Kale leaves(get rid of woodsy stems)
    Note: Boil kale leaves in a 2 cup boiling pot to soften the leaves a little bit. Then Dip those leaves in a ice cold water to stop cooking the leaves and retaining its green color. In a blender grind the kale leaves to make a paste
    Pureed kale in a blender


    Place 1/2 cup water in a small saucepan. Sprinkle the gelatin over the water and allow softening, about 2 minutes. Beat the cream until thick using an electric hand mixer in a medium bowl. Add the sugar and continue to beat until the cream holds soft peaks. Add the water and kale mixture to it. Beat until thick and light.
    kale ice cream
    Pour the mixture into an 8-by-8-inch glass baking dish. Freeze until the mixture is the texture of soft-serve ice cream, about 2 1/2 hours.
    scoop of kale ice cream
    If freezing the ice cream for longer than 2 1/2 hours, allow the ice cream to stand at room temperature until softened, about 30 minutes before serving. Whisk the ice cream until smooth and serve.
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