Dairy, Egg and Peanut/Tree Nut Free Caramelized Peach Ice Cream

Ontario peaches have hit the stores…time to try a new allergen friendly ice cream.

Dairy, Egg and Peanut/Tree Nut Free Caramelized Peach Ice Cream.

A dish of Dairy, Egg and Peanut/Tree Nut Free Caramelized Peach Ice Cream

Creamy, rich with the sweetness of summer’s best peaches…oh my!

The idea sprung from the July/August edition of Martha Stewart’s Living Magazine. Click here for the recipe.

I followed the recipe for caramelizing the peaches and then just added the cooled mixture to my cooled mixture for Dairy, Egg and Peanut/Tree Nut Free Vanilla Ice Cream from the recipe in the Summer 2013 edition of Allergic Living Magazine by Senior Editor Alisa Fleming. Click here for my post.

Caramelizing Peaches

2-3 medium peaches
3/4 cup granulated sugar

Cover peaches in boiling water and let sit for 5-10 minutes.
Submerge peaches in cold water and peel the outer skin.
Slice and cut into 1/2 inch pieces.
Combine peaches and sugar in a pan and cook over medium heat until caramelized…stirring constantly.
Let cool completely before adding mixture in at the last 5 minutes of making the Dairy, Egg and Peanut/Tree Nut Free Vanilla Ice Cream base in an ice cream maker.
I poured my completed Dairy, Egg and Peanut/Tree Nut Free Caramelized Peach Ice Cream in a loaf pan that had been placed in the freezer to cool. Cover and replace in the freezer until you are ready to enjoy a bowl.

The possibilities seem to be endless… so dig in.

Enjoying a bowl of Dairy, Egg and Peanut/Tree Nut Free Caramelized Peach Ice Cream

Enjoy!

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Dairy, Egg and Peanut/Tree Nut Free Caramel Ice Cream Sundae With Dairy Free Caramel Sauce

Dairy, Egg and Peanut/Tree Nut Free Caramel Ice Cream turned out to be amazing!

Scooping Dairy, Egg and Peanut/Tree Nut Free Caramel Ice Cream

Rich and creamy with a hint of caramel…my mother, Matthew, Michael and I all deemed it to be a success.

So easy to create…I just replaced the granulated sugar in the Dairy, Egg and Peanut/Tree Nut Free Vanilla Ice Cream recipe from Senior Editor Alisa Fleming’s recipe in the Summer 2013 Edition of Allergic Living Magazine with Demerara Sugar.

I let the ice cream base sit overnight with the vanilla bean to get as much vanilla flavour as possible. Follow your ice cream maker’s instructions to create a batch of your very own Dairy, Egg and Peanut/Tree Nut Free Caramel Ice Cream.

A bowl of Dairy, Egg and Peanut/Tree Nut Free Caramel Ice Cream

Soooo good!

For even more caramel flavouring…drizzle with a Dairy Free Caramel Sauce.

Dairy, Egg and Peanut/Tree Nut Free Caramel Ice Cream drizzled with Dairy Free Caramel Sauce

Oh my, yummy!

I found an easy recipe to adapt by Chatelaine Magazine recipe…Salted Caramel Sauce click here.

I just replaced the butter with Earth Balance Vegan Buttery Sticks, omitted the extra salt and used Belsoy for the cream.

Matthew got excited with the new Sundae dishes…he ‘went to town’ by scooping himself some Chapman’s Peanut/Tree Nut Free Vanilla Ice Cream….topping it with  Dairy Free Chocolate Sauceand taking it ‘over the top’ by crumbling a Dairy, Soy and Peanut/Tree Nut Free Brownie.

Matthew's creation, Chapman's Peanut/Tree Nut Free Vanilla Ice Cream topped with Dairy Free Chocolate Sauce and a crumbled Dairy, Egg, Soy and Peanut/Tree Nut Free Brownie

Matthew enjoyed every bit of it!

Enjoy!

Strawberry Rhubarb Sauce Spooned Over Dairy, Egg and Peanut/Tree Nut Free Vanilla Ice Cream

I was the lucky recipient of a bunch of fresh rhubarb from my mom’s friend’s surplus of rhubarb in his garden.

Rhubarb growing in the garden

As her friend was invited for dinner the next day…a rhubarb dessert was in order.

Strawberry Rhubarb Sauce

A bowl of Strawberry Rhubarb Sauce

The combination of the tart rhubarb with the sweet strawberries with a splash of orange married very well.

The recipe is from Canadian Living Magazine…click here for the recipe.

Spooned over a scoop of Dairy, Egg and Peanut/Tree Nut Free Vanilla Ice Cream

Strawberry Rhubarb Sauce spooned over Dairy, Egg and Peanut/Tree Nut Free Vanilla Ice Cream

…simply perfect.

Enjoy!

Tip 1:  Strawberry Rhubarb Sauce is equally as nice spooned over a bowl of fresh strawberries and blueberries, dairy free yogurt, or how about over one’s morning oatmeal or allergy friendly granola.

Tip 2:  Replacing the orange juice with lemon juice would make a nice change.

How do you like to enjoy your Strawberry Rhubarb Sauce?

Dairy, Egg and Peanut/Tree Nut Free Mint Ice Cream

Michael chose Mint as his second flavour to try in the ice cream machine.

Scooping Dairy, Egg and Peanut/Tree Nut Free Mint Ice Cream

He originally chose Mint Chocolate Chip, but changed his mind just as I was about to add in the chocolate chips in the last 5 minutes of ‘churning’.

I think Michael preferred to enjoy the creamy minty texture all on its own.

A bowl of Dairy, Egg and Peanut/Tree Nut Free Mint Ice Cream

I don’t blame him…rich, creamy and oh so minty…Andy, my mother, nephew Lukas and I can all attest to loving this flavour.

I think crushed candy canes would be a perfect addition…my favourite flavour at Howard Johnson’s was always Peppermint Stick Ice Cream.

One can easily turn a bowl of Dairy, Egg and Peanut/Tree Nut Free Mint Ice Cream into Mint Chocolate Chip…

A bowl of Dairy, Egg and Peanut/Tree Nut Free Mint Ice Cream sprinkles with chocolate chips

…just sprinkle a few chocolate chips on top or mix them in to the softened ice cream.

Dairy, Egg and Peanut/Tree Nut Free Mint Ice Cream

Follow Allergic Living Magazine’s Senior Editor Alisa Fleming’s Summer 2013 Edition recipe for Dairy, Egg and Peanut/Tree Vanilla Ice Cream.
Omit the vanilla and replace it with 1 tsp peppermint extract. Add in with the 1/4 tsp salt in the recipe.
Click here for the recipe on my post on Dairy, Egg and Peanut/Tree Nut Free Vanilla Ice Cream.

A Dairy, Egg and Peanut/Tree Nut Free Brownie topped with Dairy, Egg and Peanut/Tree Nut Free Mint Ice Cream drizzled in Dairy Free Chocolate Sauce.

Dairy, Egg and Peanut/Tree Nut Free Mint Ice Cream a top a Dairy, Egg, Soy and Peanut/Tree Nut Free Brownie and drizzled with Dairy Free Chocolate Sauce

Mmmmm…pure decadence!

Click here for a recipe for Dairy Free Chocolate Sauce and here for Dairy, Egg, Soy and Peanut/Tree Nut Free Brownies.

P.S. Next up…Michael wants to try Butterscotch…this could take some figuring out.

Dairy, Egg and Peanut/Tree Nut Free Pure Vanilla Ice Cream

My first memory of savouring the genuine flavour and texture of pure vanilla ice cream was back in grade school when our class was studying the pioneers…we churned our own ice cream.

It was one of those ‘ah ha’ moments when I could fully understand and appreciate my father’s love of vanilla ice cream. Of all the 31 flavours that Baskin Robbins would sell…my father always opted for vanilla…it used to baffle me.

On our trips to visit relatives in England and Scotland…I would fall under my father’s spell of vanilla ice cream. Our mission…to search for signs advertising Wall’s Chocolate Covered Ice Cream Bars. Their ice cream bars were so rich and creamy…they had this gorgeous hue of butter, covered in a rich crunchy layer of chocolate.

I hoped to capture that true vanilla flavour with the Dairy, Egg and Peanut/Tree Nut Free Vanilla Ice Cream in the ice cream maker…I believe this recipe manages to do just that.

Rich and creamy with a lovely vanilla almost butterscotch flavour.

A bowl of Dairy, Egg and Peanut/Tree Nut Free Vanilla Ice Cream

Michael’s eyes lit up when he had his first spoonful. “Mmmmmm, now this is good”, he exclaimed with a Cheshire cat-like grin on his face.

This recipe has been slightly adapted from Allergic Living Magazine’s  Senior Editor, Alisa Fleming’s recipe in the Summer 2013 Edition.

Dairy, Egg and Peanut/Tree Nut Free Vanilla Ice Cream

4 tsp cornstarch
1/4 cup plus another 1 1/4 cup Natur-a Soy Beverage
1 1/2 cups Belsoy Cuisine Creamer
2/3 cup granulated sugar
2 tbsp. honey
1/4 tsp salt
2 1/2 inches of a vanilla bean…scrape out the seeds and reserve the bean

Whisk the cornstarch with the 1/4 cup of soy beverage…set aside.
In a saucepan, combine the rest of the soy beverage, sugar, honey and Belsoy.
Bring to a boil slowly.
Boil for 3 minutes.
Whisk in the cornstarch mixture and continue to boil for another 2 minutes.
Remove from heat and stir in the salt, scraped vanilla bean seeds and the vanilla bean.
Let cool for 10 minutes.
Pour mixture into a 4 cup liquid measuring cup, cover and leave for at least 24 hours. ( I made it in the morning and then made the ice cream the next evening)
Be sure to remove the vanilla bean before pouring into the ice cream machine.
Follow your ice cream makers instructions.

Enjoying a bowl of Dairy, Egg and Peanut/Tree Nut Free Vanilla Ice Cream

Enjoy!

P.S. Did you know that it’s National Ice Cream Month?  Why not enjoy a Sundae on Sunday to celebrate!  For a great Dairy Free Chocolate Sauce to drizzle over top of your Sundae click here for a recipe.

Michael’s next flavour to try…Dairy, Egg and Peanut/Tree Nut Free Mint Chocolate Chip Ice Cream.

Dairy, Egg, and Peanut/Tree Nut Free Coconut Ice Cream Drizzled in Dairy Free Chocolate Sauce

I scream…you scream…we all scream for ice cream!

Dairy, Egg and Peanut/Tree Nut Free Coconut Ice Cream made in an ice cream maker

Dairy, Egg, Peanut/Tree Nut Free Ice Cream to be exact.

I was super excited when I purchased our very first ice cream maker…now I am over the top excited to discover how easy it is to whip up a batch of one’s own Dairy, Egg and Peanut/Tree Nut Free Ice Cream.

Dairy, Egg and Peanut/Tree Nut Free Coconut Ice Cream in the ice cream maker

Not as convenient perhaps as popping by the grocery store to purchase a carton…but certainly worth the time it takes to make it so one can enjoy the childhood treat that every child should experience come summer time.

I decided to try one of Allergic Living Magazine’s Senior Editor Alisa Fleming’s recipes from the Summer 2013 Edition.

Michael’s favourite flavour is vanillaso vanilla was our first attempt.  However, as we used coconut milk in the base…the ice cream had more of a coconut flavour…but it was oh so creamy!

Dairy, Egg and Peanut/Tree Nut Free Coconut Ice Cream

4 tsp cornstarch
1/4 cup plus 1 1/4 cups Natur-a Soy Beverage or any plain non-dairy beverage
1 1/2 cups full-fat canned coconut milk
2/3 cups granulated sugar
2 tbsp. honey
1/4 tsp salt
1 1/2 inches of a vanilla bean…scrape the seeds from inside the vanilla bean

Instructions for making the ice cream base:

In a small bowl, whisk the 1/4 cup of non-dairy beverage of choice with the cornstarch…set aside.
In a saucepan, whisk together the remaining non-dairy beverage, coconut milk, sugar and honey.
Bring to a boil over medium heat…let boil for 3 minutes.
Whisk in the cornstarch mixture and continue to boil for another 2 minutes. The mixture will start to thicken slightly to resemble cream.
Remover from heat and stir in the salt and scraped vanilla bean seeds.
Let cool 10 minutes.
Pour into a liquid measuring cup…easier to pour into the ice cream machine.
Cover and refrigerate for at least 2 hours.
Follow the directions of the ice cream maker to create your batch.

Dairy, Egg and Peanut/Tree Nut Free Coconut Ice Cream was delicious covered in Dairy Free Chocolate Sauce!

A bowl of Dairy, Egg and Peanut/Tree Nut Free Coconut Ice Cream drizzled in Dairy Free Chocolate Sauce

Reminded me of a Bounty Chocolate Bar…love the speckles of vanilla bean in the ice cream.

My boys love the Dairy Free Chocolate Sauce I make from Anne Lindsay’s Smart Cooking CookbookI like to replace the corn syrup with honey.

Dairy Free Chocolate Sauce

1 cup cocoa (make sure it is free of dairy)
3/4 cup granulated sugar
3/4 cup water
1/2 cup honey
1 tsp pure vanilla

In a saucepan, combine the cocoa and sugar.
Whisk in the water and honey.
Bring to a full boil on medium high heat.
Stir constantly for 2 minutes.
Remove from heat and stir in the vanilla.
Pour into a jar and store in the refrigerator.
Sauce will thicken as it cools.

If you love coconut…then this is the recipe for you. Unfortunately, my two nephews and Matthew were not fans…although, John and Matthew gobbled it up when they stirred in the Dairy Free Chocolate Sauce.

Michael, on the other hand, loved the texture…”I like this better than the Natur-a”. Well, thank goodness for that…as it is no longer available!

Michael thoroughly enjoyed his bowl of Dairy, Egg and Peanut/Tree Nut Free Coconut Ice Cream with Dairy Free Chocolate Sauce…I am elated!

Next up…’churning’ a batch of Dairy, Egg and Peanut/Tree Nut Free Pure Vanilla Ice Cream!

Have you tried ‘churning’ an allergy friendly version of ice cream in an ice cream maker?

My New Allergy Friendly Toy…An Ice Cream Maker

Summer is here and the time is right for…eating ice cream.

A summertime staple…however, when some of one’s food allergies include dairy, egg, peanut/tree nut’s…ice cream is hard to come by.

My son used to enjoy Natur-a’s Soy Frozen Dessert…but unfortunately, they seem to have disappeared from the frozen food section as well as on their website.

I have always dreamed of making my own ice cream…now that I cannot find a single solitary ice cream that is dairy and peanut/tree nut freeI am heading out today to purchase my own ice cream maker.

Apparently, it was meant to be…they go on sale today at Sears!

Super excited to bring one home and get the insert in the freezer so I can start making some dairy and peanut/tree nut free ice cream over the weekend!

My purchasing an ice cream maker is perfect timing with the Summer 2013 Edition of my Allergic Living MagazineSenior Editor Alisa Fleming, author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living wrote an entire article on Dairy, Gluten and Peanut/Tree Nut Free Ice Cream!

I will ‘play’ with my new ‘toy’ this weekend…I will report back my results next week.

As the summer holidays have started…my postings may start to become a bit irregular.

I wish you all a fun, allergy friendly summer! 🙂

Do you make Dairy, Egg and Peanut/Tree Nut Free Ice Cream? What is your favourite flavour? What ice cream maker do you use?

Our Second Trip To Lone Star With Multiple Food Allergies…Another Success

Tip # 25 from Anaphylaxis Canada’s Youth Advisory Panel at Why Risk It? . Click here for the entire list.

“I know calling restaurants and manufacturers about menus and ingredients is the right thing to do, however it’s really intimidating!  We need your help to show us how to make these calls.”

I wanted to celebrate the boys achievement of their Honours average this year by taking them out to a fancier restaurant in town that I had heard caters to those with food allergies…unfortunately, the boys were not interested.

What they did want to do was to go back to the Lone Star Texas Grill Restaurant. Click here for my post on our first trip there this year.

As I had set the stage by calling and enquiring about Michael’s food allergies (dairy, egg, beef, lamb, sesame, peanut/tree nuts, fish, shellfish, mustard and raspberries)...I felt this would be a great opportunity for Michael to review with the manager his food allergies to make sure the restaurant could still accommodate his food allergy needs.

The day we decided to go, Michael called ahead. Unfortunately, the manager was in a meeting so the assistant manager took the call. She basically told Michael that the restaurant would not be able to accommodate his food allergies. Michael related to her his last visit…she put him on hold. Upon her return, she assured him that the restaurant would be able to meet all his food allergy needs…so all was a go.

Our family was seated, menus distributed, drinks were ordered…I questioned Michael when he was going to ask to speak to the manager. “When she comes back and we order our meal”, he answered.

The manager was finally called over…as soon as Michael started to talk about his food allergies, the manager looked at me with recollection in his eyes…”Yes, you talked with me the last time we came…Michael is doing all the talking this time.”

The manager on this evening, happened to be the first manager I had talked with over the phone for our initial visit. (he was not the manager working the night we actually ate at Lone Star) Michael reviewed with him his meal from the last time…the complimentary nachos and salsa, chicken fingers dusted in flour, salt and pepper and fried with French fries without any spices on them in a fryer that was free of all his allergens.

The manager came out to enquire if flour was okay…he even checked the plum sauce for mustard and brought out a dish of it for Michael when it was given the all clear.

I know I felt much better knowing that the manager was the original manager who had organized Michael’s meal…even Matthew stated, “I feel so safe here”.

Once again, our family was well taken care of at our local Lone Star Texas Grill Restaurant. I would like to think all the franchises are similar.

Has anyone else dined at the Lone Star Texas Grill with their food allergies? What was your experience?

What restaurants have you found to be accommodating to your food allergies? Please share.

Our Allergy Friendly Picnic To Stratford To See The Three Musketeers

Sunday, the boys, Nana, my nephews and I piled into my mom’s friend’s Bill’s van for a day trip to Stratford, Ontario…an allergy friendly picnic. (Note the Festival Theatre where we saw the show in the background)

The boys enjoying an allergy friendly picnic at Stratford

And a show…The Three Musketeers.

The boys at the Three Musketeers at Stratford

“All for one, and one for all!”

This was the third Stratford play for my boys…their first was Oliver and then Peter Pan…they were fabulous!

For my nephews, this was their very first ‘taste’ of the theatre…a great introduction to the theatre for the boys.

Everyone made their own sandwiches…which were wrapped up individually. Michael chose to fill his Dairy, Egg, Soy and Peanut/Tree Nut Free Sub Bun with ham and romaine lettuce. (Note: the still wrapped cheese string was not his)

Michael's Dairy, Egg, Soy and Peanut/Tree Nut Free Sub Bun with ham and lettuce for his picnic lunch at Stratford

On the side were fresh veggies (carrot sticks, red pepper and cherry tomatoes) and fruit (cherries, grapes and cubed watermelon).

Containers of grapes, cherries and cubed watermelon for our picnic at Stratford

Slices of Dairy, Egg, Soy and Peanut/Tree Nut Free Banana Chocolate Chunk Bread were a hit.

Sliced Dairy, Egg, Soy and Peanut/Tree Nut Free Banana Chocolate Chunk Loaf for our picnic at Stratford

I saved the Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Chip Cookies and Dairy, Soy and Peanut/Tree Nut Free Rice Krispie Squares for the ride home with any leftover fruit.

I think the highlight of the day could have been the ducks and swans down by the Avon River where we picnicked.

The boys checking out the ducks and swans on the Avon River in Stratford

The boys were enamoured…I think Michael took about 150 pictures and cut it down to 70!

Picnics are perfect for solving where to eat when you have food allergies…and busy boys that like to get up and run around to expend some energy and explore.

Do you try to incorporate a picnic lunch into your travels?

P.S.  The table was covered with a table cloth to avoid any food contamination from previous picnickers.  A fork was used to take pieces of cubed watermelon, the grapes were cut into small bunches and the cherries were carefully pulled out one by one in order to reduce any cross-contamination.

Allergy Friendly Baking For The Summer

Summer’s Here…this week I decided to get started on some of my Allergy Friendly Pies to freeze for easy summer desserts.

I started with Dairy, Egg, Soy and Peanut/Tree Nut Free Apple Pie (click here for the recipe) and a Dairy, Egg, Soy and Peanut/Tree Nut Free Blueberry Pie. (click here for the recipe)

A Dairy, Egg, Soy and Peanut/Tree Nut Free Apple and Blueberry Pie ready to freeze for a summer dessert

One of each of the boys favourites.

Blueberries are all in the stores so I made 2 more with fresh berries.

Two Dairy, Egg, Soy and Peanut/Tree Nut Free Blueberry Pies ready to freeze

The family favourite.

I happened to have 3 apples left…not really enough to fill a double crusted pie…but just enough to make a Dairy, Egg, Soy and Peanut/Tree Nut Free Apple Crumble Pie.

A freshly baked Dairy, Egg, Soy and Peanut/Tree Nut Free Apple Crumble Pie

Much to Michael’s delight!

Dairy, Egg, Soy and Peanut/Tree Nut Free Apple Crumble Pie

Crust

1 cup plus 1 tbsp. unbleached all-purpose flour
1/2 tsp kosher salt
1/3 cup canola oil
1/6 cup water (40 mL)

Measure dry ingredients into a bowl.
In a measuring cup, measure the wet ingredients.
Stir together the wet ingredients and swiftly combine them with the dry…do not over mix. I usually finish mixing the last bits of the dry in as I gather the dough together.
Roll dough out between two pieces of floured wax paper to the size of your pie plate.
Carefully pull back the top piece of wax paper keeping the dough attached.
Place dough carefully over the pie plate…remember, do not fret if the dough breaks or tears…pastry dough is very easy to just put back together.
Trim the edges and make a nice edge.

Crumble

1/2 cup Demerara Sugar
1/3 cup unbleached all-purpose flour
1/2 tsp cinnamon
1/4 cup canola oil

In a bowl, combine all the dry ingredients together.
Pour in the canola oil and combine until it is crumbly.

Assembly

Fill the pie with the sliced apples…I had three.
Sprinkle the crumble over top.
Bake 375 F for 25-30 minutes or until the apples are tender and the crust is golden.
Let cool on cooling rack until ready to devour.

Enjoy!

Enjoying a slice of Dairy, Egg, Soy and Peanut/Tree Nut Free Apple Crumble Pie

What will be on your list of allergy friendly baking this summer?

Tip:  Freezing the pies in the extra-large freezer bags makes them perfect for travelling in the summer…they act as freezer packs, do not thaw out and can be placed right in the freezer or in the oven for an easy summer dessert with friends or family.