ICE CREAM – IS IT AS NICE AS IT LOOKS?
Now that the warmer weather has arrived, gallons of ice cream will be consumed and enjoyed by all. A closer look at this delicious food however, may make you consider making your own—which is very simple to do—considering many of the hidden unknown chemicals that may be added to the product (particularly cheaper products) that we lick so lovingly. A closer look at the commercial ice cream labels reveals that behind this delicious looking frozen delight are chemicals strong enough to kill your body!
Diethyl Glycol: a cheap chemical that is used as an emulsifier to substitute for eggs. It is identically the same chemical used in anti-freeze and paint remover.
Aldehyde C17: used to flavour cherry ice cream. This is an inflammable liquid which is used in aniline dyes, plastic and rubber.
Benzyl Acetate: used to give ice cream its strawberry flavour. It is also used as a nitrate solvent.
Amyl Acetate: used to give ice cream a banana flavour. It is used commercially as an oil paint solvent.
Ethyl Acetate: used to give ice cream a pineapple flavour. It is used as a cleaner for leather and textiles. Its vapours are a cause of chronic lung, heart and especially liver damage to those employed in these two industries.
Butryaldehyde: used to give ice cream its nut-like flavour. It is one of the common ingredients of rubber cement.
Pipernoal: extensively used as a substitute for vanilla. This is widely used by exterminators as a chemical to kill lice.
Do not despair! Wholesome, healthy and delicious ice-cream is available by whipping up a few ingredients, as follows:
VANILLA ICE CREAM
- 1 Tbsp agar-agar flakes (available from health food shops)
- 1 cup boiling water
- 1 cup cashew nuts
- 2 cups water
- 3 Tbsp soy milk powder
- 1/2 cup honey
- 1/2 cup coconut oil
- 1 Tbsp vanilla
- 1/4 tsp salt
Dissolve the agar-agar in 1 cup boiling water. Cool for 1 min. Place in blender and add remaining water, cashew nuts, soy milk powder. Blend till smooth. Add honey, vanilla and salt. Add coconut oil slowly while blending, blend for 1 min more. Place in bowl and freeze.
ICECREAM-LESS
An unusual but delicious ice cream.
- 220g coconut cream
- 4 cups grape juice
- 1 Tbsp lecithin granules
- 2 tsp tahini
- 2 tsp pure vanilla essence
- 1-2 ripe bananas
Melt the creamed coconut with 1 cup grape juice over a very low heat. Place this, with all of the remaining ingredients in a blender and blend at a high speed for 2-3 mins. Pour into a tray and freeze. Allow to sit at room temperature for a couple of mins before serving.
Variation: chopped toasted hazelnuts can be added to the mix before freezing.
CREAMY APRICOT ICE CREAM
- 3 cups silken tofu
- 2 Tbsp agar-agar flakes or 2 tsp powder
- 2 cups apricot nectar or apple juice
- 2 Tbsp chopped dried apricots soaked in a little water, or 1 cup chopped fresh, ripe apricots
- 1 Tbsp honey
- 2 tsp pure vanilla essence
Sprinkle the agar-agar powder over apricot nectar in a small saucepan. Bring to the boil and stir until the agar-agar dissolves. Cool a little. Blend the tofu until creamy in a food processor. Add the agar-agar mixture and remaining ingredients. Blend until smooth. Freeze for 1 hour. Remove, blend again and freeze.
Variation: Chopped, lightly cooked pears can be used in place of the apricots.
BANANA AND HAZELNUT ICE CREAM SUPREME
- 6 large ripe bananas
- 1 Tbsp cold pressed macadamia oil
- 1 Tbsp honey or pure maple syrup
- 3/4 cup soy or cow’s milk
- 2 tsp pure vanilla essence
- 2 Tbsp roasted chopped hazelnuts
Place all the ingredients in a food processor and blend thoroughly until creamy. Pour into a container and freeze for 2-3 hours. Allow to stand at room temperature for 5 min before serving. Serve decorated with strawberries or extra chopped nuts.