Last weekend I had dinner with a friend at Kelowna’s newest restaurant and bar, Smack DAB (formerly the Wild Apple Grill). The food was quite good, though not outstanding. We ordered a deli board that, with only two charcuterie choices, was a little lacklustre, and a prosciutto di Parma pizza with plenty of mouth-watering toppings. Unfortunately, it was soggy. The selection of craft beer, however, was truly inspiring; so much so that I had a hard time trying to choose one. Lucky for me I didn’t have to. Smack DAB sells beer by the flight ($12); a sampling of five different brews (5 x 3-oz glasses) to sip and compare. I chose four ales and one lager to taste, avoiding the heavier stouts and porters. I enjoyed each one, but the Peach Cream Ale from was an absolute revelation. Beer with the taste and aroma of fresh ripe peaches? Oh yes please!
Fruit-flavoured beer wasn’t the only remarkable taste I enjoyed that night. The lemon curd ice cream I ordered for dessert blew me away. It was luscious, lemony, creamy and bright, but not so sour that it made your lips pucker. A single spoonful tasted like both the filling and the crust from a lemon meringue pie! It was truly amazing. The following morning I went online searching for lemon curd ice cream recipes and I found plenty to tempt me. Too bad I don’t have an ice cream maker. *
Time for Plan B – a frozen treat with an equally exhilarating flavour – no ice cream machine required.
I’m a little embarrassed to admit it but, when I sat down to write this post, I realized that I didn’t know the difference between sherbet and sorbet. Here’s a quick guide to the more popular frozen desserts (just in case I’m not the only one):
- Ice Cream has a custard base made from cream, and typically includes milk, sugar and egg yolks.
- Gelato is like ice cream but is churned at a higher temperature and a slower pace. The result is a denser, more intensely flavoured dessert.
- Sorbet is dairy-free and egg-free. Its made from fruit purée, juice or simple syrup. It’s also churned (like ice cream) so it has a light, fluffy texture.
- Sherbet is fruit-based like sorbet but it can also include milk, gelatin or egg whites.
- Granita is the same as sorbet, but it’s not whipped or churned. Instead, its flaked with a fork which creates an icy, granular texture (like a snow cone).
* I’ve always assumed you needed an ice cream maker to make ice cream. Not so! I just found a recipe from David Lebovitz for The Easiest Chocolate Ice Cream Ever (no machine required). I can’t wait to test it out.
- 1 fresh pineapple
- 2 bananas
- 1/2 cup coconut milk
- One-inch piece of fresh ginger, grated (about 1 tablespoon)
- 1/2 teaspoon kosher salt
- 2 - 3 tablespoons extra-fine granulated sugar (also called caster sugar or berry sugar)
- 1/2 teaspoon vanilla
- Peel, core and slice the pineapple into one-inch chunks.
- Peel the banana and slice into one-inch chunks.
- Place fruit on a baking sheet in a single layer then freeze for at least two hours.
- Once the fruit is frozen, combine all ingredients in your food processor's work bowl and blend, stopping to scrape the sides of the bowl if needed, until the texture is smooth and creamy. You're looking for a consistency similar to soft serve ice cream.
- Pour the whipped sherbet into a metal pan or bowl and place in the freezer overnight.
- The amount of sugar you'll need depends on the ripeness of your fruit. Start out with 2 tablespoons, blend the mixture until smooth, then give it a taste. If its not sweet enough, add another tablespoon and blend for another 30 seconds.
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Like the combination of ingredients; sounds tasty! Would buy it to try it.
The fresh ginger works well with the tropical flavours, and helps to keep it from tasting like just another Pina Colada (not that there’s anything wrong with Pina Coladas!)
This is a really great recipe. I still haven’t got ice cream machine so it is so good to find such recipe
And the flavors sound fantastic!
Thanks Medeja! I hope you’ll give it a try and let me know what you think. If you do, snap and picture, send it to me, and I’ll post it here
Have a happy weekend,
Laura
Perfect timing for this lovely weather we are having!
I write to you as I soak up the sun on my patio.
Have a happy Easter weekend!
Murissa
Wasn’t it just the most beautiful Spring day today? I went for a long walk at Mission Creek this afternoon and couldn’t believe how warm it was – and the forecast says more of the same. Yay!
Happy Easter to you Murissa
Yum! I love the breakdown of the different types of frozen desserts. I never knew those details. I was thinking how great coconut milk ice cream is, and then I saw it in your recipe. It’s great for the dairy-free types like me!
Thanks Laura!
You could use also use light coconut milk if you wanted to cut the fat and calories. It would still have the same great taste but it would be a little less rich and creamy.
In addition to the lemon curd, I’ve tasted a lot of really wonderful handmade ice creams (strawberry mascarpone is one of my favourites!) but I just don’t have room for any more small appliances. As it is I had to choose between a stand mixer and a food processor.
Happy Easter to you
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It seems that I need to do a little catching up. We are truly spoiled for excellent restaurants here in the valley and have very high expectations. The flights were definitely the saving grace and I would gladly sit outside on their patio when the weather is truly amazing with an appetizer and a flight of beer or wine or their lemon curd ice cream.
Me too
You’re absolutely right Val. We have so many great places to eat here – and so many I haven’t even tried yet (Raudz, Bouchons, and The Yellow House – to name just a few). I’d go back to Smack DAB again too. I just wouldn’t order the pizza
Cheers!
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