| 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. |
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| 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. |
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| 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. |
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| 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 | |
Vanilla Ice Cream Recipe |
|
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! |
|
| 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 Purée the apricots in a food processor.
Add the syrup. lemon juice and cream. |
| Apricot
Sorbet
Two 16-oz. cans apricots packed in heavy
syrup, drained, liquid discarded Purée the apricots in a food processor.
Add the syrup. lemon juice and cream. |
| 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 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. |
| Banana Ice
Cream
The riper the bananas, the more flavor. 4 ripe bananas 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 |
| Brown Sugar
Pecan Ice Cream
1 cup milk 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. |
| Chocolate
Ice Cream
3 ounces semisweet chocolate 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. |
| 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 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. |
| Chocolate
Sorbet
1 quart water Use a knife or a food processor to chop
the chocolate into very small pieces. |
| Chocolate
Ice Milk
1 quart milk 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. |
| Cinnamon
Ice Cream
Try this with hot apple pie 1 recipe Custard
Ice Cream Base 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. |
| Coconut Ice
Cream
1 cup milk Place the coconut cream and milk in a
food processor and blend thoroughly. Stir in the cream and coconut
flakes. |
| Coffee Ice
Cream
1 recipe Custard
Ice Cream Base 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. |
| Strawberry
Ice Cream
2 pints strawberries, washed and hulled Purée the strawberries in a food
processor. Stir in the remaining ingredients. |
| 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 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. |
| Strawberry
Milk Sherbet
1 pint strawberries, washed, hulled,
and coarsely chopped 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. |
| Fresh
Strawberry Frozen Yogurt
2 pints strawberries, washed and hulled 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. |
| Apple Sorbet
(sugarless)
3 cups unsweetened apple juice Place the apple juice, concentrate and
lemon juice into the bowl of the machine and freeze. |
| Calvados
Sorbet
1 3/4 cups plus 2 tablespoons Calvados 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. |
| 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
|
| Cherry Sorbet
2 cups simple syrup Drain the cherries, reserving 2
tablespoons of the syrup. Put the cherries through a food mill. Stir
in cherry syrup, lemon juice and water. |
| Cranberry
Sorbet
3 cups plus 6 tablespoons canned or
bottled cranberry juice Mix the cranberry juice and simple syrup
together. |
| Quick
Raspberry Ice Cream
Two 10-oz. packages frozen raspberries
packed in syrup, partially thawed Lightly crush the raspberries while still
in the bag. |
| Lemon Ice
Cream
Zest of 1 lemon 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. |
| Peach Ice
Cream
Two 16-oz. cans reaches packed in heavy
syrup, drained, liquid discarded Purée the apricots in a food processor.
Add the syrup. lemon juice and cream. |
| Pistachio
Ice Cream
1 recipe Custard
Ice Cream Base Mix all ingredients together. |
| Vanilla Ice
Cream
1 cup whole milk 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. |
| Peach Sorbet
Two 16-oz. cans peaches packed in heavy
syrup, drained, liquid discarded Purée the apricots in a food processor.
Add the syrup, lemon juice. |
| Pear Sorbet
Two 16-oz. cans pears packed in heavy
syrup, drained, liquid discarded Purée the apricots in a food processor.
Add the syrup. lemon juice and cream. |
| 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 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. |
| Grapefruit
Sorbet
1 1/3 cups simple syrup Mix the grapefruit juice and simple syrup
together. |
| Pineapple
Sorbet
1 3/4 cups simple syrup 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. |
| Kiwi Sorbet
6 kiwi fruits 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. |
| Lemon Sorbet
1 1/2 cups fresh lemon juice Place the lemon juice, zest and simple
syrup into the bowl of the machine and freeze. |
| Mandarin
Orange Sorbet
Five 11-oz. cans mandarin oranges packed
in light syrup 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. |
| Mango Sorbet
1 cup simple syrup 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 |
| Simple Syrup
4 cups sugar 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. |
| Tomato &
Basil Sorbet
5 fresh ripe tomatoes Peel, core and seed the tomatoes. Purée
in a food processor. You should have about 3 cups Purée. Stir in
remaining ingredients. |
| Vanilla
Ice Milk
This is a basic recipe. You may add other
flavorings, fruit purées or nuts according to taste 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. |
| Honey Frozen
Yogurt
4 cups unflavored yogurt Put the yogurt and honey into the bowl of
the machine and freeze. |
| Piña Colada
One 20-oz. can crushed pineapple, drained 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. |
| Frozen
Margarita
3/4 cup tequila Pour all ingredients into the bowl of the
machine and freeze, depending on how firm you like your drinks. |
| Strawberry
Daiquiri
2 pints strawberries, washed and hulled 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. |
| Banana
Daiquiri
3 ripe bananas 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. |