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How to Make Ice Cream
Ice Cream mixtures can be as
simple as pureed fruit, sugar and cream, Philadelphia-style, or based
on more complicated cooked custards, French-style. Both are delicious,
through French versions are slightly richer. The recipes which follow
are for both kinds. All use rich, heavy cream. If you prefer a lighter
lower-calorie dessert, substitute milk (whole or skim) or even yogurt
for the cream in any of these recipes. Always sample the mixtures
before freezing and adjust to your own taste.
Use these recipes as an inspiration for your own favorite
ice cream. If you like a little crunch, add a cup of chopped nuts,
chocolate chips or candy to the mixture, either before or after
freezing, depending on whether you want the crunch to be frozen, too.
You can also add chopped fruit, fresh or dried, shredded coconut, even
marshmallows. It's better to add these soft ingredients at the end so
they don't become icy. |
Apricot
Avocado
Banana
Chocolate |
Cinnamon
Coconut
Coffee
Custard Base |
Brown Sugar Pecan
Quick
Raspberry
Lemon
Strawberry |
Peach
Pistachio
Vanilla |
TIPS:
Sorbets are smooth frozen ices made without milk or other dairy
products. The beautiful, silky texture of a sorbet is at its best when
freshly made and still soft. It should never be rock hard and should
always be free of ice crystals. If you make it a few hours ahead, keep
it frozen in the machine until about 20 minutes before serving. Then
turn the chilling switch off so the sorbet will soften to the correct
texture.
If you resist
temptation and have leftover sorbet, store in the freezer. When ready
to serve, remove it from the freezer, break into chunks and beat in a
food processor until smooth and soft. Making sorbet is so quick and
easy, however, you can spoil yourself and always enjoy it fresh.
As you will see, many of
these mixtures are made of juice fruit purée, simple syrup and lemon
juice. If you have a large food processor, you can add the syrup to
the purée in the work bowl. If not, pour the purée into the bowl of
the machine and add the syrup and lemon juice to the purée. Stir to
mix. Since the flavor of fruits varies from batch to batch, always
taste your mixture before freezing and add more lemon juice or syrup
as needed. If you do not have a time to make simple syrup and let it
cool, you can sweeten the fruit purée with superfine
sugar.
While Sorbets taste wonderful
served in any shape, we like to see them given a festive presentation.
Spoon some fruit purée an a dessert plate so it covers the center in
a thin layer. Using two soup spoons, form the sorbet into smooth
egg-shaped balls. Arrange three scoops (different flavors and colors
if you have them) on the plate and garnish with a few pieces of fruit,
springs of mint or candied violets. |
Apple
(sugarless)
Apricot
Calvados
Champagne
Cherry
Chocolate
Cranberry |
Grapefruit
Juice
Kiwi
Lemon
Mandarin
Orange
Mango
Peach |
Pear
Pineapple
Raspberry
Simple
Syrup
Strawberry
Tomato
& Basil |
TIPS: Sherbets
are ices, usually fruit-flavored. similar to Sorbets (sometimes the
words are used interchangeable) but sherbets usually have more
ingredients, such as milk, egg whites or gelatin.We've made our milk
sherbets with the dieter in mind, using skim and non-fat dry milk
instead of whole milk. The fruit recipes can be varied in infinite
ways by changing the fruits used. Consider peaches, pears or apricots.
our fruit Sorbets can be turned into
sherbets if you add a beaten egg white to the mixture after it is
partially frozen. |
| Vanilla
Ice Milk |
Chocolate Ice
Milk |
Strawberry
Milk |
TIPS:
Yogurt can replace the ice cream, giving a smooth and creamy-although
not as rich-result. Once you.'ve made your own frozen yogurt, even
using commercially-flavored yogurt, you'll never go back to the
store-bought variety.
As with the ice creams, you can add myriad
chunked flavorings to frozen yogurts, including chopped fruits, or
nuts, or healthy sprinkling of wheat germ. |
| Fresh
Strawberry |
Honey |
|
TIPS: If
you are having a party, you can make wonderful smooth slushy drinks
without using ice. You can even make drinks before your guests arrive
and greet them at the door with thick, frosty creations in hand.
Although all our recipes are for alcoholic
drinks, you can make non-alcoholic ones like slushy lemonade as well.
allow less freezing time to make non-alcoholic drinks slushy and
drinkable rather than firm like Sorbets. |
Piña
Colada
Frozen
Margarita |
Banana
Daiquiri
Strawberry
Daiquiri |
| iced
coffee |
|
| |
Here
are two different kinds of recipe for Vanilla Ice Cream - the first is
made with a custard base (eggs and cream) and the second is a 'quick'
recipe ideal for kids!
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Custard
base recipe |
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Ingredients: |
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4
egg yolks, 1/2 pint (250ml) milk, 1/2 pint (250ml) double/heavy cream, 4
oz (100g) sugar or caster sugar, 2 teaspoons vanilla extract (or
according to taste - everyone's different!) |
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| |
First
of all scald the milk (bring slowly up to boiling point in a saucepan).
Separately, mix together the egg yolks and sugar until thick. Pour into
this the hot milk, whilst continuously stirring. Then pour the mixture
back into the pan and heat gently, stirring until the custard thickens -
DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE. When you can see a
film form over the back of your spoon it's time to remove the saucepan
from the heat. Leave to cool.
This is the custard base and one you can use in many other recipes.
When the custard base is cold, stir in the cream and vanilla extract,
then transfer the whole mixture into an ice
cream maker and freeze according to the manufacturer's
instructions. |
|
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Vanilla
recipe for kids (or
anyone wanting something quick and delicious!) |
|
| |
Ingredients: |
|
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1/2
pint (250ml) single/light cream, small tin of condensed milk, 1-2
teaspoons vanilla extract (according to taste) |
|
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Pour
all ingredients into a mixing bowl and mix until smooth. Transfer the
whole mixture into an ice
cream maker and freeze according to the manufacturer's
instructions. |
Strawberry Ice Cream Recipe
|
| |
Ingredients: |
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3
egg yolks (beaten), 1/2 (250ml) pint milk, 1 pint (500ml) double/heavy
cream, 4 oz (100g) sugar, 2 cups of strawberries, 1 teaspoon of vanilla
essence, 1/4 teaspoon salt |
|
| |
Take
the strawberries and mash them in with the sugar. Place to one side. In
a separate saucepan, mix the egg yolks with the milk, sugar and salt.
Place over a medium heat just to boiling point (stirring all the
time). Do NOT let it boil. Transfer the mixture into a chilled bowl to
cool - refrigerate for up to 3 hours, remembering to stir the mixture
from time to time. When cool, stir in to the mixture the cream and
vanilla essence and then add to this the strawberry/sugar mixture.
Transfer the complete mixture into an ice
cream maker and follow the manufacturer's instructions. |
Chocolate Ice Cream Recipe
|
| |
Ingredients: |
|
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5
egg yolks, 1 pint (500ml) milk, 1/2 pint (250ml) double/heavy cream, 2
oz (50g) sugar, 3 tablespoons of cocoa powder |
|
| |
Create
a custard base (see instructions from the vanilla
ice cream recipe) - and at the point where you remove the
saucepan from the heat to allow the mixture to cool, add the cocoa. Then
chill the custard until it's really cold. Once chilled, mix until
slushy. Add the cream (whipped) and make sure it mixes in well. Transfer
the mixture in an ice
cream maker and freeze according to the manufacturer's
instructions |
| Apricot Ice
Cream
Two 16-oz. cans apricots packed in heavy
syrup, drained, liquid discarded
3/4 cup simple syrup
2 tablespoons fresh lemon juice
1 cup heavy cream
Purée the apricots in a food processor.
Add the syrup. lemon juice and cream.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.
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| Apricot
Sorbet
Two 16-oz. cans apricots packed in heavy
syrup, drained, liquid discarded
3/4 cup simple syrup
3 tablespoons fresh lemon juice
Purée the apricots in a food processor.
Add the syrup. lemon juice and cream.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.
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| Avocado
Ice Cream
While an avocado-flavored dessert may
seem strange to North Americans, South Americans have long considered
the avocado an ideal ingredient for sweet dessert. Try this recipe and
you'll understand why.
Three 8-oz. avocados
1/2 teaspoon kosher salt
3/4 cup superfine sugar
5 tablespoons fresh lemon juice
3/4 cup heavy cream
Peel and pit the avocados. Cut them into
chunks and purée in a food processor. You should have about 2 1/2
cups of purée. With the machine
running, add the remaining ingredients.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.
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| Banana Ice
Cream
The riper the bananas, the more flavor.
4 ripe bananas
3/4 cup simple syrup
3 tablespoons fresh lemon juice
1 cup heavy cream
Working quickly to keep the bananas from
darkening, peel and place them in a food processor with the lemon
juice. purée until smooth. You should have about 2 cups of purée.
Stir in the simple syrup, then the cream
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.
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| Brown Sugar
Pecan Ice Cream
1 cup milk
1 scant packed cup brown sugar
4 egg yolks
3 cups heavy cream
1 cup pecan pieces
Heat the cream. milk and sugar in a
heavy-bottomed saucepan, stirring occasionally until the sugar is
dissolved and the mixture is hot. place the egg yolks in a bowl and
whisk briefly. Still whisking, slowly pour in about 1 cup of the hot
liquid. When the mixture is blended, slowly pour it into the liquid in
the saucepan, whisking constantly. Cook over heat, stirring constantly
until the mixture thickens slightly and coats the back of a spoon,
about 8 minutes. Be sure not let the mixture boil at any time or will
curdle. strain into a clean bowl and cool thoroughly. Stir in the
nuts.
Pour the mixture into the bowl of the machine and freeze.
Makes 5 cups.
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| Chocolate
Ice Cream
3 ounces semisweet chocolate
1 ounce unsweetened chocolate
1 recipe Custard Ice Cream Base, warm
Melt the chocolate together in a saucepan
over low heat, stirring occasionally until smooth. Gradually add some
of the ice cream base to the chocolate, whisking it frequently to keep
the chocolate smooth. Add the remaining ice cream base and cook over
low heat until the mixture is well blended. cool thoroughly.
Pour the mixture into the bowl of the machine and freeze.
Makes 1 quart.
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| Custard Ice
Cream Base
This base will keep for 3 to 4 days in
the refrigerator in a tightly-covered jar. It is important that the
jar be well sealed or the base will pick up flavors from other foods.
If you prefer to use turbinado sugar, substitute it for the granulated
in the recipe.
1 cup whole milk
3/4 cup sugar
4 egg yolks
3 cups heavy cream
Heat the cream, milk and sugar in a
heavy-bottomed saucepan, stirring occasionally until the sugar is
dissolved and the mixture is hot. Place the egg yolks in a bowl and
whisk briefly. Still whisking, slowly pour in about 1 cup of the hot
liquid. When the mixture is smooth, slowly pour it into the liquid in
the saucepan, whisking constantly. Cook over medium heat, stirring
constantly, until the mixture thickens slightly and coats the back of
a spoon, about 8 minutes. Be sure not let the mixture boil at any time
or will curdle. Strain into a clean bowl and use as directed in the
specific recipes. Stir in the nuts.
Makes 1 quart.
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| Chocolate
Sorbet
1 quart water
4 ounce unsweetened chocolate, broken into chunks
1 1/2 cups sugar
Use a knife or a food processor to chop
the chocolate into very small pieces.
Heat the water and sugar together in a saucepan. Add the
chocolate and simmer for 20 min until the mixture is very smooth and
not grainy. Do not boil. Cool thoroughly.
Pour the mixture into the bowl of the machine and freeze.
Makes 1 quart.
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| Chocolate
Ice Milk
1 quart milk
4 ounce unsweetened chocolate
1 1/3 cups sugar
Heat milk and sugar together in a
saucepan over low heat. In another saucepan, melt the chocolate slowly
over low heat. When smooth, gradually add the milk-sugar mixture to
the chocolate, stirring constantly to keep the chocolate smooth. Cook
over medium heat until the mixture smooth. Cool thoroughly.
Pour the mixture into the bowl of the machine and freeze.
Makes 1 quart.
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| Cinnamon
Ice Cream
Try this with hot apple pie
1 recipe Custard
Ice Cream Base
1/2 teaspoons ground cinnamon or 2 cinnamon sticks
Put about 2 cups of the Custard Ice Cream
Base with the cinnamon in a saucepan. Cook over low heat, stirring
constantly, 5 to 10 min, or until the mixture is warm and suffused
with cinnamon flavor. Cool thoroughly. Remove cinnamon sticks, if
used.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.
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| Coconut Ice
Cream
1 cup milk
One 15-oz can sweetened cream of coconut
1 1/2 cups heavy cream
1 1/2 tightly-packed sweetened coconut flakes
Place the coconut cream and milk in a
food processor and blend thoroughly. Stir in the cream and coconut
flakes.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.
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| Coffee Ice
Cream
1 recipe Custard
Ice Cream Base
1/4 cup instant coffee granules, preferable espresso
Mix about 1 cup of the Custard Ice Cream
Base together with the coffee. Stir over low heat until the coffee is
dissolved. Mix with the remaining base. Cool thoroughly.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.
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| Strawberry
Ice Cream
2 pints strawberries, washed and hulled
1/2 cup plus 2 tablespoons superfine sugar
3 tablespoons fresh lemon juice
1 1/2 cups heavy cream
Purée the strawberries in a food
processor. Stir in the remaining ingredients.
Pour the mixture into the bowl of the machine and freeze.
Makes about 3 1/2 cups.
|
| Strawberry
Sorbet
You might make extra purée and use it as
a sauce under the sorbet. A fresh mint spring makes a pretty garnish.
2 pints strawberries, washed and hulled
1 cup plus 2 tablespoons superfine sugar
1/4 cup fresh lemon juice
Purée the strawberries in a food
processor. You should have about 3 cups. Stir in 1 cup of the simple
syrup and the lemon juice. Taste and add remaining syrup if necessary.
Pour the mixture into the bowl of the machine and freeze.
Makes about 3 1/2 cups.
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| Strawberry
Milk Sherbet
1 pint strawberries, washed, hulled,
and coarsely chopped
1/3 cup superfine sugar
1 tablespoon fresh lemon juice
2 cups skim milk
6 tablespoons non-fat dry milk
1 1/2 teaspoons vanilla extract
Heat milk, sugar, and non-fat dry milk in
saucepan, stirring until the sugar and dry milk are dissolved. Cool
thoroughly. Stir in the strawberries, lemon juice, and vanilla.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.
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| Fresh
Strawberry Frozen Yogurt
2 pints strawberries, washed and hulled
2 cups unflavored yogurt
1/3 cup honey
Purée the strawberries in a food
processor. You should have about 3 cups. Put the yogurt, honey and
strawberry purée into the bowl of the machine and freeze.
Makes about 5 cups.
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| Apple Sorbet
(sugarless)
3 cups unsweetened apple juice
One 6-oz. can unsweetened concentrated apple juice
3 tablespoons fresh lemon juice
Place the apple juice, concentrate and
lemon juice into the bowl of the machine and freeze.
Makes about 1 quart
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| Calvados
Sorbet
1 3/4 cups plus 2 tablespoons Calvados
3 tablespoons simple syrup
Heat 1 1/2 cups Calvados in a
saucepan over medium heat until warm. Turn off the heat, stand back
and touch a lit match to the Calvados. Let it flame until the flames
die down, about 8 minutes. Stir in remaining 6 tablespoons unflamed
Calvados and the simple syrup.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart
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| Champagne
Sorbet
Alcohol sorbet defrost quickly, so leave
this in the machine until moments before serving. Serve as part of a
long dinner or for dessert with fresh strawberries.
1 bottle (about 3 cups) Champagne
1 1/2 cups simple syrup
Pour the Champagne and simple syrup into the bowl of the
machine and freeze.
Makes about 5 cups.
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| Cherry Sorbet
2 cups simple syrup
Two 16-oz. cans pitted bing cherries in heavy syrup
1/4 cup fresh lemon juice
1/4 cup water
Drain the cherries, reserving 2
tablespoons of the syrup. Put the cherries through a food mill. Stir
in cherry syrup, lemon juice and water.
Pour the mixture into the bowl of the machine and freeze.
Makes about 4 1/2 cups.
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| Cranberry
Sorbet
3 cups plus 6 tablespoons canned or
bottled cranberry juice
1/2 cup plus 1 tablespoon simple syrup
Mix the cranberry juice and simple syrup
together.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart
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| Quick
Raspberry Ice Cream
Two 10-oz. packages frozen raspberries
packed in syrup, partially thawed
2 cups heavy cream
Lightly crush the raspberries while still
in the bag.
Pour into the bowl of the machine and add the cream and freeze.
Makes about 1 quart.
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| Lemon Ice
Cream
Zest of 1 lemon
2/3 cup sugar
7 tablespoons fresh lemon juice
2 1/2 cups heavy cream
1 cup milk
5 egg yolks
Put the lemon zest and sugar in a food
processor and process until the zest is finally chopped. In a
saucepan, mix the lemon sugar with 1 1/2 cups heavy cream and all
milk. Bring to a boil, stirring occasionally to dissolve the sugar.
Place the egg yolks in a large bowl and whisk briefly. still whisking
the yolks, slowly pour in the hot cream. When the mixture is smooth,
pour it back into the saucepan or into the top of a double boiler.
Cook over low heat or over simmering water, stirring constantly, until
the mixture becomes a thick custard, about 15 min. Do not let the
mixture boil.
Place the custard in a metal bowl set over a larger bowl of
ice. Stir until very cold and thick. Mix in the lemon juice.
Whip the remaining cup of cream until stiff. Fold in the lemon
custard. Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.
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| Peach Ice
Cream
Two 16-oz. cans reaches packed in heavy
syrup, drained, liquid discarded
3/4 cup simple syrup
3 tablespoons fresh lemon juice
1 cup heavy cream
Purée the apricots in a food processor.
Add the syrup. lemon juice and cream.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.
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| Pistachio
Ice Cream
1 recipe Custard
Ice Cream Base
1 cup shelled, blanched, peeled, coarsely chopped pistachio
nuts
1/2 teaspoon almond extract
Mix all ingredients together.
Pour the mixture into the bowl of the machine and freeze.
Makes about 5 cups.
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| Vanilla Ice
Cream
1 cup whole milk
3 cups heavy cream
4 egg yolks
2vanilla beans, split, or 2 tablespoon vanilla extract
3/4 cup sugar
Follow the recipe for Custard
Ice Cream Base, adding the vanilla beans to the
saucepan with the cream, milk and sugar. Just before straining, scrape
the seeds from the beans into the custard base. If using vanilla
extract, add to the base after straining.
Pour the cooled mixture into the bowl of the machine and
freeze.
Makes about 1 quart.
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| Peach Sorbet
Two 16-oz. cans peaches packed in heavy
syrup, drained, liquid discarded
3/4 cup simple syrup
1/4 cup fresh lemon juice
Purée the apricots in a food processor.
Add the syrup, lemon juice.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.
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| Pear Sorbet
Two 16-oz. cans pears packed in heavy
syrup, drained, liquid discarded
1 cup plus 2 tablespoons simple syrup
6 tablespoons fresh lemon juice
Purée the apricots in a food processor.
Add the syrup. lemon juice and cream.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.
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| Raspberry
Sorbet
You might make extra purée and use it as
a sauce under the sorbet. A fresh mint spring makes a pretty garnish.
2 pints raspberries, washed and hulled
1 1/3 cup simple syrup
1/4 cup fresh lemon juice
Purée the raspberries in a food
processor. You should have about 3 cups. Stir in 1 cup of the simple
syrup and the lemon juice. Taste and add remaining syrup if necessary.
Pour the mixture into the bowl of the machine and freeze.
Makes about 3 1/2 cups.
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| Grapefruit
Sorbet
1 1/3 cups simple syrup
2 2/3 cups unsweetened grapefruit juice
Mix the grapefruit juice and simple syrup
together.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.
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| Pineapple
Sorbet
1 3/4 cups simple syrup
One 20-oz. can pineapple packed in its own juice
Drain the pineapple and reserve the juice
for another use. Purée the pineapple in a food processor until very
frothy. You should have about 2 cups Purée.Stir in the simple syrup.
Pour the mixture into the bowl of the machine and freeze.
Makes about 3 1/2 cups.
|
| Kiwi Sorbet
6 kiwi fruits
1 cup simple syrup
3 teaspoons fresh lemon juice
Peel the kiwis. Purée in a food
processor until very frothy. You should have about 1 1/ 2 cups Purée.Stir
in the simple syrup and lemon juice.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart
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| Lemon Sorbet
1 1/2 cups fresh lemon juice
1 tablespoon grated lemon zest
3 cups simple syrup
Place the lemon juice, zest and simple
syrup into the bowl of the machine and freeze.
Makes about 1 quart
|
| Mandarin
Orange Sorbet
Five 11-oz. cans mandarin oranges packed
in light syrup
1 cup superfine sugar
3 tablespoons fresh lemon juice
Drain the oranges and reserve 2 cups of
the syrup. Purée the oranges in a food processor. Stir in the
reserved syrup, sugar and lemon juice.
Pour the mixture into the bowl of the machine and freeze.
Makes about 5 1/2 cups.
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| Mango Sorbet
1 cup simple syrup
4 ripe mangoes
1/4 cup fresh lemon juice
Peel and pit the mangoes. Purée in a
food processor. You should have about 3 1/ 2 cups Purée. Stir in the
simple syrup and lemon juice. Force the mixture through a fine sieve
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart
|
| Simple Syrup
4 cups sugar
4 cups water
Place the water and sugar in a saucepan
and simmer until the sugar is dissolved. Cool to room temperature,
then refrigerate in a covered jar.
Makes about 1 quart
|
| Tomato &
Basil Sorbet
5 fresh ripe tomatoes
1/2 cup fresh lemon juice
1 teaspoon salt
1/2 cup simple syrup
1 tablespoon tomato paste
6 fresh basil leaves, coarsely chopped
Peel, core and seed the tomatoes. Purée
in a food processor. You should have about 3 cups Purée. Stir in
remaining ingredients.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart
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| Vanilla
Ice Milk
This is a basic recipe. You may add other
flavorings, fruit purées or nuts according to taste
1/2 cup superfine sugar
3 cups skim milk
6 tablespoons non-fat dry milk
1 1/2 teaspoons vanilla extract
Heat milk, sugar, and non-fat dry milk in
saucepan, stirring until the sugar and dry milk are dissolved. Cool
thoroughly. Stir in the vanilla.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.
|
| Honey Frozen
Yogurt
4 cups unflavored yogurt
1 cup honey
Put the yogurt and honey into the bowl of
the machine and freeze.
Makes about 1 quart.
|
| Piña Colada
One 20-oz. can crushed pineapple, drained
1 cup coconut cream
4 dashes bitters
1/4 teaspoon salt
1 cup water
1 cup rum
Purée the pineapple in a food processor.
You should have about 1 1/2 cups of puree. Place puree in the bowl of
the machine with remaining ingredients and freeze.
Serves 6.
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| Frozen
Margarita
3/4 cup tequila
1/2 cup triple sec
1/4 cup water
1 cup fresh lemon or lime juice
Pour all ingredients into the bowl of the
machine and freeze, depending on how firm you like your drinks.
While the mixture is freezing, rub the rims of 6 glasses with
lemon wedge. Dip the rims in salt. Serve in the salted glasses.
Serves 6.
|
| Strawberry
Daiquiri
2 pints strawberries, washed and hulled
1/2 cup superfine sugar
1/2 cup fresh lemon or lime juice
1 cup water
1 1/3 cup rum
Purée the strawberries in a food
processor. Place puree in the bowl of the machine with remaining
ingredients and freeze, depending on how firm you like
your drinks.
Serves 6.
|
| Banana
Daiquiri
3 ripe bananas
1/3 cup fresh lemon juice
1/2 cup superfine sugar
3/4 cup water
3/4 cup rum
Working quickly to keep the bananas from
darkening, peel and place them in a food processor. Purée the bananas
with the lemon juice until smooth, then stir in the remaining
ingredients. Pour the mixture in the bowl of the machine and freeze,
depending on how firm you like your drinks.
Serves 6.
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