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Note:
Italian Gelato can be made by using the standard ice
cream recipes and replacing the cream with regular milk or 1%-2% of fatness milk.
All of the recipes are based on making about one quart. To utilize the full capacity of
ice cream maker use the multiplier listed below:
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TIPS: 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 |
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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 |
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| 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. |
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