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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 | | | | Ingredients: | | | | 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!) | | | | 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. | |
| | Vanilla recipe for kids (or anyone wanting something quick and delicious!) | | | | Ingredients: | | | | 1/2 pint (250ml) single/light cream, small tin of condensed milk, 1-2 teaspoons vanilla extract (according to taste) | | | | 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: | | | | 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: | | | | 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. |
| 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. |
| 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. |
| 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. |
| 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. |
| 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. |
| 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. |
| 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. |
| 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. |
| 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. |
| 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. |
| 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. |
| 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. |
| 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. |
| 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. |
| 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 |
| 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 |
| 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. |
| 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 |
| 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. |
| 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. |
| 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. |
| 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. |
| 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. |
| 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. |
| 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. |
| 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. |
| 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. |
| 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 |
| 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. |
| 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 |
| 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. |
| 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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