Homemade Ice Cream [Archive]

cantwait

07-14-2005, 12:34 PM

Great topic! I love our ice cream maker but don't use it very often.

I made the YUMMIEST homemade ice cream last week! The buttermilk makes it taste just like frozen cheesecake. Mmmm. I served it with mixed-berry cobbler.

BUTTERMILK ICE CREAM

1 cup whipping cream
6 large egg yolks
1/2 cup sugar
1 cup cold buttermilk

Bring whipping cream to simmer in heavy medium saucepan. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot cream into egg yolk mixture. Return mixture to saucepan and stir over medium heat until custard thickens slightly, about 6 minutes (do not boil). Strain into bowl. Stir in 1 cup cold buttermilk. Refrigerate custard until cold, about 2 hours. Process in ice cream maker according to manufacturer's instructions. (Can be prepared up to 5 days ahead. Freeze in covered container.)

Here's a delish chocolate gelato recipe - it is eggless if you are wanting to avoid giving your DD egg whites.

CHOCOLATE GELATO

There are no eggs in this recipe — it's the cornstarch that gives the gelato a smooth, silky texture. Fine-quality chocolate provides its rich flavor.
Active time: 20 min Start to finish: 5 hr (includes chilling and freezing)

3 cups whole milk
1/4 cup sugar
3 tablespoons cornstarch
Scant 1/4 teaspoon salt
7 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
Special equipment: an ice cream maker

Bring 2 1/4 cups milk just to a boil in a 4-quart heavy saucepan over moderate heat. While milk is heating, whisk together sugar, cornstarch, salt, and 1/4 cup (cold) milk in a bowl until smooth, then whisk into boiling milk and bring to a boil over moderate heat, whisking. Boil, whisking frequently, 3 minutes (mixture will be very thick). Remove from heat.
Bring remaining 1/2 cup (cold) milk just to a boil in a 1-quart heavy saucepan over moderate heat. Pour hot milk over chocolate in a bowl and let stand until chocolate is melted, about 1 minute, then whisk until smooth. Stir into cornstarch-milk mixture and force through a fine-mesh sieve into a bowl. Cool slightly, stirring frequently to prevent a skin from forming, then cover surface with wax paper and chill until cold, at least 1 1/2 hours.

Freeze mixture in ice cream maker, then transfer to an airtight container and freeze until hardened, about 3 hours. Let soften 5 minutes before serving.

I use Epicurious.com for most of my recipes - here is a link to their list of ice cream recipes:
http://www.epicurious.com/recipes/find/results?threshold=6000&search=ice+cream&type=simple&sort=1

PG-rated

07-14-2005, 02:26 PM

These are great recipes! We got an ice-cream maker as a wedding present, but so far all we've managed to make is chocolate chip and raspberry chocolate chip. I need to get more creative!

EmilyZA

07-14-2005, 06:13 PM

I am planning on trying out our ice cream maker for the first time this weekend! I'm making Cake Batter Ice Cream... I'll report back on how it was!

cantwait

07-14-2005, 07:19 PM

I would love a recipe for the Cake Batter Ice Cream - it's my favorite flavor at Cold Stone Creamery!

ButterflyJen

07-15-2005, 04:06 AM

The Buttermilk recipe sounds awesome! Must try that....and I'd love to hear about the Cake Batter one, too. Yum.

ee_chick

07-15-2005, 07:33 AM

Do any of you ladies have a problem getting the consistency of your ice cream right? My sorbets turn out great, but my ice creams never seem to get that that thick and creamy consistency that I love. I'd love any words of wisdom you gals have to offer.

My favorites last summer were mint chocolate chip ice cream, raspberry sorbet and lemon sorbet. Yum!

ButterflyJen

07-15-2005, 07:56 AM

Mine always come out OK from the maker, but when I freeze them they're rock hard and practically impossible to scoop. I don't know if it's because I use low-fat ingredients or what.

beachlvr

07-15-2005, 08:44 AM

I have one! I haven't used it yet this year, though. I should get it out.

I like to make coffee ice cream. Just add some instant coffee powder and a little vanilla to a basic base. It's so good!

On the texture, mine is definitely more like soft serve ice cream. If I freeze it, it gets really hard.

jimmysgirl424

07-15-2005, 10:02 AM

I found a recipe for cake batter ice cream!! :D :D

Cake Batter Ice Cream

1 cup whole milk, well chilled
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1 teaspoon pure vanilla extract
2/3 cup cake mix

10 1/2 cup servings

Place freezer bowl of ice cream maker into the freezer. It is better to keep it in there 24/7 that way it is always ready.
In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.
Stir in the heavy cream and vanilla to taste.
Stir in cake mix, making sure there are no lumps.
Pour mixture into the freezer bowl and let mix until it has thickened (about 25-30 minutes).
Remove ice cream from freezer bowl and place into a separate container.
Place freezer bowl and the ice cream into the freezer to further harden.

jimmysgirl424

07-15-2005, 10:03 AM

I also found this blog from someone who is attempting to make the cake batter ice cream, may come in helpful for you:

After Coldstone Creamery stopped carrying their signature (well, signature as far as our household is concerned) cake batter ice cream, I started thinking about how I could make it at home. I first thought of adding a cake mix to the custard, and I found a recipe that does exactly that. I was skeptical because the dry mix is added while the ice cream is churning: it isn’t otherwise prepared. I was also concerned about the half-and-half that doesn’t play a part in the custard, either.

But one comment said it tasted just like the Coldstone Creamery version, so I took the plunge. I made the custard last night and refrigerated it overnight until I got home this evening, then I churned and froze it.

Not so great. The grainy texture didn’t bother me, but there was a chalky aftertaste from the mix and it didn’t taste like Coldstone Creamery. Perhaps I didn’t use enough mix, even though I used the full 2/3 cup and was not able to use the entirety of the custard: our machine isn’t quite big enough for that whole recipe.

I’m going to go back to standards for the custard part and follow the process outlined in Alton Brown’s I'm Just Here for More Food. Basically, combine milk, cream, vanilla, and any other flavorings in a heavy pan and scald over low heat. Set it aside and whisk eggs and add sugar to them. Then temper the hot dairy into the eggs. Put this all back into the pot and, over low heat, bring up to 170 degrees Fahrenheit, stirring often. Then cool, and chill in the refrigerator overnight.

That gets a nice vanilla ice cream. But how to add the cake batter? After my disappointment with the first recipe, I thought about leaving out the cake mix altogether and making the cake batter from scratch. But what is it that gives cake batter its flavor? It’s just got flour, eggs, sugar, butter, baking soda, and vanilla in it.

So I’m going to try again, but I’m going to mix up the cake batter according to the recipe. That means adding water, vegetable oil, and eggs, and beating with a mixer. I’ll try the 2/3 cup dry mix that was suggested in the recipe. 1 cup of flour weighs nearly 5 ounces (depending on how you pack it in the measuring cup), so 2/3 cup of the dry mix is about 3 1/3 ounces. The cake mix package is 10.25 oz, so 2/3 cup is almost exactly 1/3 of the mix.

That means my cake batter recipe looks like:

3 1/3 oz (2/3 cup) Duncan Hines French Vanilla cake mix
2/3 cup water
1 3/4 tablespoons vegetable oil
1 large egg
Now, when do I add it to the custard? I don’t want to leave the egg raw, so I need to get it into the mixture and up to 170 degrees. Perhaps I’ll add the beaten mixture at the tempering stage and then go on to make the custard.

I’ll report back on results when I’ve got them.

If this doesn’t work, I may try making a French vanilla pudding (maybe get a Jello mix but don’t mix it enough to cause the gelatin to set up) and using that instead of cake batter. It should at least be smoother….

EmilyZA

07-15-2005, 05:02 PM

Thanks for posting that!

Since I'm an ice cream making virgin, I'm just going to stick with this recipe for now and then see how it goes!

I got it off of http://www.recipezaar.com .

Vanilla Cake Batter Ice Cream #125681
Custard with French Vanilla Cake mix flavour, can swirl fudge sauce or berries into the frozen mixture, before the final freezing in the refrigerator. This is simple and easy. If you like it smooth add dry mix at the start, if you like it clumpy add the dry mix 15 minutes after the freezing has begun..The texture is up to you and your family.See my tips at the end of instructions also.
1 cup whipping cream
4 large egg yolks
1 cup granulated sugar
1 large vanilla bean
4 cups half-and-half cream
2/3 cup French vanilla cake mix, dry
1 1/2 quarts Change size or US/metric
Change to: quarts US Metric
55 minutes 15 mins prep

1. In a large saucepot, over medium heat place in vanilla bean pod, whipping cream, dash salt, sugar, and egg yolks,and cook until a custard has formed and ribbons with the finger on the back of a spoon. This should be done on medium to low heat and slowly, as not to curdle or scorch.
2. Remove from heat, and strain into a large bowl or measuring cup.
3. Remove the vanilla pod and scrape out the seeds into the mixture. Rinse off the empty pod, and wipe dry. Place empty pod into your sugar bowl to flavour your coffee sugar or other uses.
4. Into the large bowl of cooked milk and eggs add the half and half cream and stir well.
5. Place covered into the fridge overnight to get cold. This is done so that when the mixture hits your ice cream maker bowl, a warm mixture will not liquidize the cold gel, and helps with the freezing process.
6. Pour the measured amount of dry cake mix into a small bowl, and whisk out or seive out any lumps. The amount here in this recipe is 2/3 of a cup dry mix. Some people like a little less some like more, this is the amount our family enjoys.
7. Pour the cold custard into the already running ice cream maker.
8. Sprinkle on the dry cake mix a few spoons at a time thru the feed tube. Continue until dry mix is incorporated in custard. This gives you smooth texture. Let your maker continue as manufacturers directions, takes usually 20 minutes or more. If you like some cake batter lumps in the icecream then put in as unwhisked dry mix later half way or ten minutes before the freezing is complete.
9. Also at the very end of the freezing when you are ready to remove, and before pouring into your freezer storage container you may add -- another 2 tablespoons dry mix and swirl thru with a spatula, if you like lumps of dry mix -- also fold in quartered strawberries and fold thru -- or even swirl in your favourite fudge sauce.
10. Pour into a covered storage container and place in your upright home freezer to freeze solid.
11. A tip that I do is to taste mixture half way through to see if I have enough flavour,if you like more then you can add another tablespoon or two dry mix. Also for every quart of ice cream you should have 1/2 cup dry mix for flavour incorporated.
12. When I make this with Lemon Supreme Cake Mix I always fold in the Strawberries, and some toasted coconut at the very end. Makes a nice Lemon Strawberry almost cheesecaky ice cream.

I just realized I haven't bought a vanilla bean yet. Where can I get one?

ButterflyJen

07-15-2005, 07:13 PM

EmilyZA

07-16-2005, 07:57 AM

Emily - I'd suggest Penzeys spice store, if there's one in your area (I'm a Penzeys addict). If not, then maybe at your grocery store or a specialty type grocery? I don't know - I've never looked for one, actually. ;)

I've never heard of Penzey's! Although there is a spice shop down the street from me, and your post reminded me of it-- thanks!

EmilyZA

07-18-2005, 06:07 PM

I still haven't made the ice cream... :(

After reviewing the recipe again tonight, I decided to go with something more simple the first time around. I am going to try a simple, plain-Jane vanilla tomorrow night!

Camdynlyn

07-18-2005, 06:12 PM

We have an ice cream maker but it is packed up! We have never used it-- we got it last year for our wedding.

My mom used to make the best Orange Ice Cream. It has the orange soda in it with pinapple chunks (I don't like pinapple but it was good!). It is my favorite home made recipe!

ButterflyJen

07-18-2005, 07:04 PM

Emily - So how did the vanilla turn out? (Penzeys is a spice store around here - I know it originated in Milwaukee, don't know if there's one in your area though)

Camdynlyn - do you have that recipe? It sounds yummy!

shaqangel

07-20-2005, 12:35 PM

i have a question about homemade ice cream...hopefully someone can help

this is the 3rd time i am using our ice cream maker and i noticed after the ice cream was set it looked and tasted 'icy'. does this make sense?

i didnt use full cream milk - does this make a difference?

what can i do to get a better texture in future?

ButterflyJen

07-20-2005, 01:40 PM

shaqangel - I think the full fat milk/cream is what helps you avoid the icy texture. I think that's why I'm having issues with rock-hard ice cream.

princesse

06-08-2006, 08:26 AM

Bumping this post to see if anyone has any new recipes to share!!!!! Has anyone ever heard of Green Tea Ice Cream? it is my favorite and I have tried lots of combinations but it has never come out right. I was wondering if anyone has ever tried to make it and had success.....or has tried it at all!

katmg

06-08-2006, 08:45 AM

I made a green tea ice cream. I think all I did was steep the green tea in with the milk before I made the custard base for the ice cream. It came out alright, but I may just not be that big of a fan of green-tea ice cream. :o

jimmysgirl424

06-08-2006, 08:56 AM

I looked up some green tea ice cream recipes for you. I've had it at a Chinese restaurant before and it was yummy! But I've never tried making it on my own.

Homemade Ice Cream
Green Tea Ice Cream Recipe

Ingredients:
2 egg yolks, 2 tablespoons dry green tea, 1 tablespoon sugar, 1/2 vanilla pod, 1 1/4 cups double (heavy) cream, 1/4 cup caster sugar, 1 1/4 cups milk, 2 tablespoons boiling water

Take the dry green tea and soak in boiling water with the tablespoon of sugar for 10-12 minutes. Into a saucepan put the vanilla pod and milk and gently bring to the boil then pour this over the tea. Leave to stand for 5 or 6 minutes. Beat the egg yolks with the 1/4 cup caster sugar in a separate bowl and then strain the milk mixture into it. Transfer to a saucepan and gently heat, stirring all the time, until the mixture is thick. Leave to cool. Whip the double (heavy) cream and fold into the cooled tea mixture. Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

Green Tea ice cream recipe

1/3 cup water
1/3 cup sugar
2 teaspoon green tea
1 cup heavy cream
1 cup light cream
Combine the water and sugar in a small saucepan over low heat, stirring, until the sugar melts, and simmer the syrup for 5 minutes. In a separate bowl, mix 1 tablespoon of the syrup with the powdered green tea, then add that mixture to the syrup in the saucepan, and stir until evenly mixed. Add the light cream and heavy cream , pour into an ice cream freezer, and freeze according to manufacturer's instructions.

princesse

06-08-2006, 09:00 AM

Thanks guys, I will have to try those recipes. My DD and I both love it. Anyone else pulling out their ice cream maker this summer?

Amuse Bouche

06-08-2006, 10:07 AM

Homemade ice cream is really best after churning and about an hour in the freezer. It sets up and gets hard if you leave it in the freezer -- you can let is soften for a while at room temperature. If you churn it longer, it's less likely to be icy, but it's also less likely to be dense and creamy -- it will be a bit fluffier.

Katy

06-08-2006, 10:48 AM

mmm...this is making me want to bring out the ice cream machine again. Thanks for the bump!

mamax2

06-08-2006, 11:13 AM

Glad to see this bumped up. I've used our ice cream maker a few times, but I've never really cared for the consistency. Just out of the churning, it's too runny and after it's been in the freezer, rock hard. I tried again about 2 weeks ago and made a 'wing it' recipe using bananas, white chocolate and macademia nuts. The flavor was good, but texture stunk.

Is there a way to use low-fat dairy and get good ice cream? Am I destined to stick w/Edy's and pack up the Cuisinart?

princesse

06-08-2006, 11:24 AM

This site has a TON of recipes on it...
http://recipes.lovetoknow.com/wiki/Category:Ice_Cream_Recipes

Amuse Bouche

06-08-2006, 11:44 AM

This is a pretty good recipe for low fat, and the texture is pretty good, too:

Makes 3/4 qt.

3 c. of fresh organic strawberries, hulled
2-3 tsp. balsamic vinegar (optional)
about 10 TB sugar, both granulated and superfine
pinch salt
about 1 c. plain yogurt (I used TJ's French Village non-fat)

Macerate hulled berries in 5 TB granulated sugar and 1 tsp. of balsamic for at least 30 min. Puree in blender and strain. Taste and add pinch salt if desired. Now gradually add superfine sugar til mixture is tad too sweet. Slowly add plain yogurt in 1/4 c. increments til desired flavor. Readjust sugar and balsamic, keeping in mind that flavors will dull a bit once frozen. Use whisk to get out lumps and blend ingredients well.

If base is fairly cold, then churn, otherwise let chill a bit in fridge. Once base has transformed from liquid to more solid mass, taste. If flavor concentration is good, then turn off and freeze accordingly. If too concentrated and more air is desired, then let go longer. I churned this batch for about 15-20 min. Enjoy!

If you don't like that it gets rock hard in the freezer, put it in there for only about 30 minutes before eating. You kind of have to make ice cream for optimum texture about 30 minutes before eating -- it's not quite solid enough after churning, and it gets very hard in the freezer.

Amuse Bouche

06-08-2006, 11:56 AM

Another low fat one I like:
Buttermilk Honey Sorbet
5 tablespoons honey
1 3/4 cups buttermilk
3 tablespoons light corn syrup

For Sorbet:
Stir in honey in medium saucepan over low heat until warm. Remove honey from heat. Whisk in buttermilk and corn syrup. Refrigerate buttermilk mixture until cold.
Transfer buttermilk mixture to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to covered container and freeze. (Can be prepared 3 days ahead. Keep frozen.)

If you want a chocolate ice cream, it's really hard to get a good consistency and go low fat unless you use all those commercial gums and things they use in the supermarket brands. I'd rather indulge with something a little higher fat but have less of it.

This is probably my favorite ice cream I've made:
Earl Grey Tea Ice Cream
3 cups milk
1 1/4 cups sugar
1 cup heavy cream
8 tablespoons earl grey tea, loose
(or 4 bags)
12 large egg yolks
1 1/2 teaspoons of vanilla extract

Heat milk, cream, tea leaves (or bags) and 1 cup of sugar in a heavy saucepan over medium heat and bring to a simmer. Meanwhile whisk egg yolks and remaining 1/4 cup sugar together. Remove the milk and cream mixture from the heat and take out tea bags, if you are using them. Add a small amount of the milk mixture to the egg yolk mixture to temper it. Then pour egg yolk mixture into the milk mixture whisking constantly to keep eggs from curdling. Return to the stove and cook over low-medium heat , stirring with a wooden spoon until it thickens enough to coat the back of the spoon, or until the mixture reaches 175ºF. Remove from the heat and strain with a fine chinois. Let it cool completely (and stir in vanilla). Chill custard until it is cold. Freeze in an ice cream maker according to manufacturer’s instructions. Makes approximately 1 quart.

katmg

06-08-2006, 12:32 PM

I think the way I've been able to get really good texture in my ice cream is to use full-fat milk/cream and to always strain my base mixture before churning it.

I've never tried to go low-fat on the ice creams. It is definitely a splurge type of thing.

princesse

06-09-2006, 02:28 PM

I just made this recipe and it is soooooo easy and really really good.

2 packages of pudding (I used 1 sugar free vanilla and 1 banana cream)
2 cups skim milk
1 cup half and half

Mix all ingredients well then mix in ice cream machine for about 25 minutes.

By far one of the easiest recipes with the fewest ingredients I have seen but one of the best consistency wise! I am going to try it with all skim milk next time.

Jazz

06-09-2006, 02:58 PM

Mmmm. This thread has inspired me to make some tonight. My favorite is making butter pecan (heat ~1T butter in non-stick pan, saute chopped pecans, add a bit of sugar, and a dash of salt, let cool, and mix into your favorite vanilla ice cream recipe).

I've had the best luck getting the ice cream to a decently solid consistency when I freeze the container for at least 24 hours, and also make the ice cream batter and chill it in the fridge for 3-4 hours before making it in the machine.

I'm with katmg on the splurge. :)

Pineknot

06-09-2006, 11:58 PM

I love cheesecake so this ice cream recipe makes perfect sense to me. :p

It tastes just like frozen cheesecake. It's perfect served with sliced strawberries.

CREAM CHEESE ICE CREAM

8 oz cream cheese, softened
1 cup milk
1 tablespoon fresh lemon juice
1/2 tsp vanilla
3/4 cup sugar
1/8 teaspoon salt
1/2 cup heavy cream

Blend cream cheese, milk, lemon juice,vanilla, sugar, and salt in a blender until smooth. Transfer to a bowl, then stir in cream. Freeze cream cheese mixture in ice cream maker. Transfer to an airtight container and put in freezer to harden, at least 2 hours. Let ice cream soften 5 minutes before serving.

Makes about 1 qt.

(you may want to add sugar and taste as you're doing it. DH likes 3/4 cup, but I like a little less)

Rosebud

06-11-2006, 07:57 PM

MES in Chicago

06-12-2006, 05:34 AM

In the same vane I would love some sherbert recipes too.

I can't wait to try the Buttermilk and Cheesecake icecream recipes.

emschwar

07-05-2006, 04:14 PM

Anyone have a recipe for cherry ice cream? We've got a ton of fresh cherries, and I'd love to make some ice cream with them.

jimmysgirl424

07-06-2006, 08:14 AM

Does anyone have any sorbet recipes they like and can share? We have a great ice cream maker, but my husband can no longer eat dairy. :( I'd love to make sorbets this summer to get some use out of the machine. Thanks!

Some I found:

Orange Sorbet Recipe

Ingredients:

8oz (200g) sugar
1/2 pint (250ml) fresh orange juice
3/4 pint (375ml) water
zest of 2 oranges, juice from a whole lemon

In a saucepan mix together the sugar, water and orange zest. Heat gently, stirring all the time until the sugar has dissolved. Bring to the boil then actually boil the mixture for approx 5 to 8 minutes - until you have a syrup.

This process to make a syrup mixture is common to many ice cream sorbet recipes. You may wish to bookmark this page to refer back to this item.

Remove from the heat and leave to cool. When cool, stir in the orange and lemon juices then transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions

Pear Sorbet Recipe

Ingredients:

2 tins of pears in syrup (16oz/500g size)
4 tablespoons lemon juice
3/4 cup of simple syrup

Drain the pears from the syrup in the tins and purée them in a blender or food processor. Put into a mixing bowl and stir in the lemon juice and syrup. Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

Lemon Sorbet Recipe

Ingredients:

1 cup lemon juice,
2 teaspoons lemon zest (grated)
2 cups simple syrup

Simply stir the ingredients together in a mixing bowl, transfer the mixture into an ice cream maker and follow the manufacturer's instructions.

Tropical Sorbet Recipe

Ingredients:

5 oz (150g) sugar
1/2 pint (250ml) water
flesh of 2 large, ripe mangoes puréed
1 egg white
juice of a lime

With the sugar and water make a syrup (as per Orange Sorbet recipe). When cool, stir in the puréed mangoes and lime juice then transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions. NB. Approx 10 minutes before the end of the freezing/mixing time, add the egg white.

White Wine Sorbet Recipe

Ingredients:

1 lb.caster sugar
1 pint (500ml) water
1/2 pint (250ml) sweet white wine
juice from 1 orange and 2 lemons

Into a pan put the sugar, wine and water and heat through very gently until the sugar has fully dissolved. Then bring the mixture to the boil and cook for 4or 5 minutes.

Remove from the heat and place safely to one side to allow to cool (allow at least an hour for this). When cool, stir in the different fruit juices. Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

Strawberry Sorbet Recipe

Ingredients:

4oz (100g) sugar
1/2 pint (250ml) water
1lb (500g) fresh strawberries
juice of 1/2 lemon
1/2 packet of gelatine powder

With the sugar and water make a syrup (as per Orange Sorbet recipe above). Whilst it's cooling mash or purée the strawberries and strain them to remove the seeds. Melt the gelatine by mixing it with 2 tablespoons of water over a boiling pan, then stir it, the purée and the lemon juice into the syrup mixture. When cool, transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

Apple Sorbet Recipe

Ingredients:

1 and 3/4 pints (1 ltr) apple juice
14 oz (410g) can of apple purée
2 egg whites

Take the apple purée and mix with the apple juice.
Pour into a baking tray (metal) and freeze. When frozen transfer to a food blender or processor and blend until smooth. Whisk the egg whites and when stiff 'fold' them into the blended apple mixture. Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

jimmysgirl424

07-06-2006, 08:22 AM

More sorbet recipes:

Cherry Sorbet

2 C. simple syrup
Two 16-oz. cans pitted bing cherries in heavy syrup
1/4 C. fresh lemon juice
1/4 C. 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.

Simple Syrup
4 C. sugar
4 C. 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.

Rosebud03: This one has yogurt in it, so wouldn't work for your DH.

Banana-Pineapple Tropical Sorbet

1 pineapple
2 chopped bananas
3 tablespoons sugar
1 cup plain nonfat yogurt
1 tablespoon honey

Roughly chop the pineapple flesh and put it into the bowl with the reserved juice.

Puree pineapple flesh and juice with bananas in food processor, gradually adding the sugar, yogurt and honey.

Transfer to ice cream maker and process according to directions.

Blackberry Sorbet

3 1/2 - 4 cups blackberries, fresh or frozen

2/3 cup water

6 Tbsp. sugar

2 Tbsp blackberry liqueur

In a medium saucepan, combine blackberries, water and sugar and bring to a boil. Reduce heat and let mixture simmer for 2-3 minutes; the sugar must be completely dissolved.

Put the blackberry mixture through a fine sieve, pushing with a spoon to strain out the seeds. Stir in the blackberry liqueur and chill thoroughly.

Put the blackberry mixture in an ice cream maker and freeze according to manufacturer's directions. Garnish with whole berries.

Chocolate and Fresh Mint Sorbet

5 C. water
2 C. sugar
3 oz. (2 packed cups) fresh peppermint, spearmint or chocolate mint
14 oz. bittersweet chocolate
1/4 t. salt

Combine water and sugar in a saucepan and stir to dissolve sugar. Remove mint from stems and crush leaves slightly. Add mint to saucepan and bring to a boil. Remove from heat and allow to steep at least 30 minutes. Chop chocolate and place in a heatproof bowl. Strain mint mixture and return to saucepan. Bring mint syrup to a boil and pour over chocolate mixture. Stir until smooth, then strain again and add salt. Chill thoroughly before freezing according to ice cream maker manufacturer's instructions.

Kiwi Sorbet

1/3 lb fresh kiwis, peel & dice
3/4 Cup granulated sugar
Juice of 1 or 2 medium lemons
1/2 cup Melon Liqueur, such as midori
2 Tbsp light corn syrup
2 Cups cold water

Combine kiwis, sugar and lemon juice in a mixing bowl. Refrigerate covered at least 1-hour.

When ready to freeze the sorbet, mash the kiwis until pureed.

Add liqueur, corn syrup & water, stir to blend.

Transfer mixture to ice cream maker and freeze as usual.

Makes 1 quart

Mandarin Orange Sorbet

Five 11-oz. cans mandarin oranges packed in light syrup
1 C. superfine sugar
3 T. 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

Peach Amaretto Sorbet

1/2 cup water
1/2 cup sugar
2 cups diced very ripe peeled peaches
2 teaspoons lemon juice
3 tablespoons amaretto

In a medium saucepan, combine water, sugar and peaches. Simmer over medium heat until peaches are tender, about 5 minutes. Remove from heat and cool.

Puree in blender with lemon juice and Amaretto.

freeze in an ice cream freezer according to manufacturer's directions

jimmysgirl424

07-06-2006, 08:27 AM

Okay, a few more sorbet recipes, then I've got some sherbert ones! :)

Pineapple Sorbet

1 3/4 C. 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.

Simple Syrup
4 C. sugar
4 C. 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

Orange Sorbet With Dark Chocolate Orange Peel

1 C. sugar or 1/2 C. fructose
2 C. freshly squeezed orange juice (3-5 oranges)
2 t. grated orange rind
1 lime, juice and grated rind
1/2 t. vanilla extract

In a saucepan, combine sugar or fructose with 2 C. water over high heat.

Bring to a boil and cook for 2 minutes. Add 1 t. each grated orange and lime rind and set aside to cool.

When cool, stir in orange juice, lime juice, remaining orange rind and vanilla. Pour into an ice cream freezer and freeze according to directions or freeze in a tightly sealed container.

Before serving, cut into chunks and blend to slush in food processor. Return to freezer to chill for 30 minutes, then serve cold, garnished with chocolate orange peel.

Dark Chocolate Orange Peel

Rind of 2 oranges
3-4 oz. dark or bittersweet chocolate

Scrape rind of orange with a spoon, removing inner white pulp. Slice rind as thinly as possible or shred finely in food processor.

Melt chocolate in a glass bowl over hot water or in microwave (use half power and start with 1 minute). Stir orange peel threads into chocolate, then drop them singly or in small clumps onto waxed paper to cool.

Store in a tightly sealed jar or tin.

Quick Coconut Sorbet

1 C. coconut cream, such as Coco Lopez
1 C. cold water
few drops of almond extract

Warm opened can of coconut cream in pan of hot water. Pour into bowl and whisk until smooth. Whisk in water. Add extract.

Process in an ice cream maker then freeze until firm.

Makes about 2 cups.

Raspberry Ginger Lemonade Sorbet

4 or 5 lemons, juiced to yield 3/4 C. juice
2 C. sugar
2 C. water
2 C. fresh raspberries, rinsed, patted dry
One (4-inch) piece gingerroot, peeled and cut into 1/4-inch slices

Juice the lemons to yield 3/4 C. of juice and set it aside; reserve the rinds.

In a small saucepan combine the sugar and water. Bring the mixture to a boil. Remove it from the heat and add the raspberries, ginger and reserved lemon rinds. Stir and let steep for 15 minutes.

Remove the ginger and lemon rinds, squeezing the rinds to extract all the liquid. Puree the raspberry mixture in a blender or food processor until smooth.

Strain the raspberry puree through a fine-meshed sieve into a large bowl and stir in the lemon juice. Refrigerate it 1 hour, then freeze it in an ice-cream maker according to the manufacturer's directions.

Makes about 1 quart.

Raspberry Sorbet

2 pints raspberries, washed and hulled
1 1/3 C. simple syrup
1/4 C. 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.

Note: You might make extra purée and use it as a sauce under the sorbet

Strawberry Kiwi Sorbet

3/4 C. plus 2 T. sugar
3/4 C. water
3-4 medium-size ripe kiwis
1 C. sliced fresh strawberries
juice of 1 lime
1/2 t. vanilla extract

Combine the sugar and water in a small saucepan and place over low heat. Stir until the sugar dissolves. Raise the heat and boil for 1 minute. Remove from heat and let cool to room temperature.

Peel the kiwis and cut into quarters. Place the kiwis and the berry slices in blender with the cooled syrup, lime juice and vanilla. Blend on low until the mixture is smooth, about 1 minute. Refrigerate until cold, or overnight.

Stir the chilled mixture, then freeze in one or two batches in an ice cream maker according to the maker's instructions. When finished, the sorbet will be soft but ready to eat; for a firmer texture, transfer to a freezer-safe container and freeze at least 2 hours.

Strawberry Sorbet II

2 packages unflavored gelatin
1 cup sugar
3 cups water
1 quart pureed strawberries - about 3 pints fresh
1 cup cranberry juice cocktail
1/4 cup fresh squeezed lemon juice

Combine gelatin and sugar in a medium saucepan; stir in water. Let stand 2 minutes. Cook over low heat, stirring constantly until gelatin dissolves. Remove from heat; cool.

Stir in strawberry puree and remaining ingredients. Pour into a 13x9 pan.

Cover and freeze 8 hours or overnight.

Spoon about 1/4 of frozen mixture into the container of a blender or food processor. Top with lid and process until smooth. Return to pan.

Repeat until all the mixture has been processed.

Freeze in ice cream maker.

jimmysgirl424

07-06-2006, 08:33 AM

In the same vane I would love some sherbert recipes too.

Apricot Sherbet

1 quart apricots
2 1/2 C. sugar
1 egg (white only)
8 C. water
1 t. powdered gelatin
1/2 C. fresh lemon juice

Wash apricots. Crack and remove a few kernels from pits, put these with apricots and cook in the water until the fruit is soft. When cool press through a sieve and measure 5 cups of juice and pulp.

Add sugar lemon juice and gelatin which has been dissolved by quaking in a tablespoon of cold water and then over boiling water. Whip white of egg until stiff and add. Freeze,

Note: Peaches or other fruit may be used in place of apricots, sweetened to taste.

Makes 2 quarts.

Bittersweet Chocolate Sherbet

Sherbet:
2 C. water
1/2 C. sugar
1/2 C. light corn syrup
3 oz. unsweetened chocolate, finely cut
1/3 C. alkalized (Dutch-process) cocoa powder

Coconut Sauce:
1 C. coconut cream, such as Coco Lopez
1 C. milk
4 egg yolks
1 t. vanilla
2 T. white rum

To prepare Sherbet, bring water, sugar and corn syrup to boil. Remove from heat. Add finely cut chocolate and let stand 2 minutes, then whisk smooth. Sift cocoa powder through very fine strainer into bowl. Whisk syrup mixture into cocoa a little at a time to prevent lumps. Strain mixture.

Cool sherbet mixture and freeze in ice cream maker according to manufacturer's directions. Place sherbet in plastic container, cover and freeze.

To prepare Coconut Sauce, in saucepan bring coconut cream and milk to boil. Beat yolks in bowl and beat in 1/3 of milk mixture. Return remaining milk mixture to boil and beat in yolk mixture. Continue beating over medium heat until slightly thickened. Do not allow to boil. Strain sauce into bowl and let it cool. Stir in vanilla and rum.

To serve, scoop sherbet into chilled glasses. Pour few tablespoons of sauce over top.

Lemon Cream Sherbet

1/8 t. salt
1 1/2 C. milk
1/2 C. cream
2 t. gelatin
1/4 C. cold water
1 C. sugar
1/3 C. white corn syrup
1/3 C. lemon juice
1 t. grated lemon rind

Soak the gelatin in the cold water and dissolve over hot water. Mix together the remaining ingredients and add gradually to the gelatin mixture. Freeze.

Makes 1 quart-6 servings

New England Cranberry Sherbet

2 C. cranberries
2 C. sugar
2 C. milk
1 C. cream
3 T. fresh lemon juice

Wash and cook cranberries until tender. Press through potato ricer then add sugar and cook until sugar dissolves then chill well .Add lemon juice, milk and cream into freezer.

Makes 1 1/2 quarts

Orange Sherbet

1 1/2 T. grated orange rind
1 1/2 C. sugar
1/4 C. fresh-squeezed lemon juice
1 1/2 C. fresh-squeezed orange juice
1 t. vanilla
4 C. very cold (low-fat) milk

Stir together grated orange rind and sugar. Stir in lemon juice, orange juice and vanilla and continue stirring until sugar is dissolved. Add milk.

Put mixture in ice cream freezer and freeze according to manufacturer's directions.

Serves 8.

Pina Colada Sherbet

1 15- or 16-ounce can cream of coconut

1 15-1/4-ounce can crushed pineapple, undrained

1 cup orange juice

1/4 cup light rum

In a blender container or food processor bowl combine cream of coconut, undrained pineapple, orange juice, and rum. (If using a food processor, process only half of all the ingredients at a time.) Cover; blend or process till nearly smooth.

Pour into a 9x5x3-inch loaf dish or a 2-quart baking dish. Cover; freeze about 4 hours or till firm.

Break sherbet into pieces. Place sherbet, about half at a time, in a blender container or food processor bowl. Cover; blend or process till fluffy. (Or, place in a chilled bowl and beat with an electric mixer till fluffy)

Return pineapple mixture to pan. Cover and freeze at least 4 hours or till firm.

Makes 4 cups

Raspberry Sherbet

1/2 C. water

3/4 C. sugar

1/2 C. whipping cream

1 egg white

2 T. lemon juice

1 pint red raspberries

Put the fresh berries in saucepan with the water and sugar and cook for 5 minutes. Press through a sieve and add the lemon juice.

With canned berries, omit the water. Simply heat in their own juice and press through a sieve. Cool.

Beat until light and then fold in the egg white, beaten stiff, and beat the mixture again. Fold in the whipped cream until thick and stir well. Freeze.

Makes 1 1/2 quarts

jimmysgirl424

07-06-2006, 08:36 AM

Anyone have a recipe for cherry ice cream? We've got a ton of fresh cherries, and I'd love to make some ice cream with them.

Here ya go! :)

Sweet Cherry Ice Cream

2 C. very ripe sweet cherries
1 1/4 C. sugar
1/4 C. water
1 large egg
1 C. half and half
1 t. vanilla extract
3 C. heavy cream

Place the cherries, sugar and water in the top of a double boiler. Cook over medium heat for about 10 minutes, to allow the fruit to soften. Take out 1/2 C. of the cherries and drain the juices back into the pan. Puree the rest of the cherries. Roughly chop the 1/2 C. of cherries and mix back into the puree. Chill.

Add the half and half and egg to a blender and blend until smooth. Whisk in chilled cherry mixture. Add the heavy cream and vanilla. Blend well. Chill.

Transfer mixture to your ice cream maker and freeze according to manufacturer's instructions.

Makes slightly more than 1 quart.

Or this one since I don't know if the cherries you have are sweet or sour!

Sour Cherry Gelato

1 pound pitted sour cherries
2 C. whole milk
1 C. heavy whipping cream
3/4 C. granulated sugar
4 egg yolks
1 T. kirsch liqueur

Place uncooked cherries in a heavy pan over medium heat. If too dry, add 1 to 2 tablespoons of water. Cook, stirring, until reduced to about 1 1/2 cups. Place cherries in a blender or food processor, pulsing several times.

Heat milk and cream in a heavy saucepan until small bubbles form around edge of pan.

In a bowl, using electric mixer, beat egg yolks. Slowly add sugar and continue beating until light and thick and mixture forms a ribbon when dropped from a spoon. Add milk mixture to eggs slowly, then add cherry mixture. Place over low heat and stir constantly, taking care to cover entire bottom of pan with stirring motion. Watch mixture closely, checking with an instant-read thermometer. Temperature should not exceed 180 degrees. (If mixture overheats, it will curdle.)

Mixture should thicken and coat back of a spoon, holding a line on spoon when a finger is drawn across surface. Strain through a sieve into a bowl and cool in ice water bath about 15 minutes. Pour into a covered container and refrigerate two to three or until chilled. Add kirsch. Pour into an ice cream machine and follow manufacturer's directions.

Makes 1 quart.

jimmysgirl424

07-06-2006, 08:48 AM

Sherbert recipe:

Grasshopper Sherbet

7 cups milk
1 1/4 cups sugar
1/4 cups green creme de menthe
1/2 to 3/4 cups white creme de cacao \

Combine milk, sugar, creme de menthe, and creme de cacao in a large bowl. Stir until sugar is dissolved. Chill.

Pour mixture into refrigerator trays or metal pans, not more than 3/4 full. Cover and freeze until mixture becomes firm around edges.

Turn into a chilled bowl and beat or stir until smooth. Return to frig trays and cover. Freeze until firm.

If not to be served soon after freezing, sherbet may be kept frozen in plastic containers 2-3 weeks.

Yield 3 qts.

Note: if desired, sherbet may be made in ice cream freezer following manufacturers directions.

emschwar

07-06-2006, 09:41 AM

Here ya go! :)

Sweet Cherry Ice Cream

2 C. very ripe sweet cherries
1 1/4 C. sugar
1/4 C. water
1 large egg
1 C. half and half
1 t. vanilla extract
3 C. heavy cream

Place the cherries, sugar and water in the top of a double boiler. Cook over medium heat for about 10 minutes, to allow the fruit to soften. Take out 1/2 C. of the cherries and drain the juices back into the pan. Puree the rest of the cherries. Roughly chop the 1/2 C. of cherries and mix back into the puree. Chill.

Add the half and half and egg to a blender and blend until smooth. Whisk in chilled cherry mixture. Add the heavy cream and vanilla. Blend well. Chill.

Transfer mixture to your ice cream maker and freeze according to manufacturer's instructions.

Makes slightly more than 1 quart.

Or this one since I don't know if the cherries you have are sweet or sour!

They're sweet!

What can y'all tell me about putting eggs in ice cream? I know it's a standard ice cream ingredient, but since my 2 y.o son will be eating a lot of the ice cream, I'm a little reluctant to make one with raw eggs in it. Am I being silly?

KarenS

07-06-2006, 10:04 AM

What can y'all tell me about putting eggs in ice cream?
Eggs don't belong in ice cream! :) If you add eggs, then you have frozen custard. Most Americans don't differentiate, but they are different things and different recipes.

ice cream is made with milk/cream, sugar, and flavorings
frozen custard is made with milk/cream, eggs, sugar, and flavorings

Frozen custard is always cooked in some form before being chilled and frozen.

Karen

Amuse Bouche

07-06-2006, 10:31 AM

That's not exactly true. While ice cream made with eggs is literally a frozen custard and can be called that, it's correct to call it ice cream. The ice cream with egg yolks can be referred to as "custard-style" or "French-style" ice cream, while the ice cream made with cream and no eggs is referred to as "Philadelphia style" ice cream. Both are definitely ice cream.

Rosebud

07-07-2006, 12:56 PM

jimmysgirl424- Thank you so much for all the sorbet recipes!! :)

jimmysgirl424

07-07-2006, 12:58 PM

jimmysgirl424- Thank you so much for all the sorbet recipes!! :)

You are welcome! :D

endymion411

07-11-2006, 09:13 AM

hello!

what do you use to store your ice cream in the freezer?

thanks!

princesse

07-12-2006, 05:53 PM

Some heavier duty Tupperware type thing. It you put some foil under the lid you won't get freezer burn (works with store bought ice cream as well). Home made ice cream tends to get very hard so before serving you need to remove it from the freezer for a few minutes or else defrost for a few seconds in the microwave. (REMOVE FOIL FIRST:) )

For sure do not store it in the freezer bowl. It never comes out!

Amuse Bouche

07-12-2006, 06:09 PM

tupperware, but really, it's not so good after a few days. I try to make the ice cream and eat on the same day when possible.

endymion411

07-12-2006, 06:12 PM

thanks for the tips, ladies!

tupperware, but really, it's not so good after a few days. I try to make the ice cream and eat on the same day when possible.

ahh--good to know. i was thinking of making a batch of vanilla to keep on hand for shakes and such, but perhaps i should stick to small amounts. is a week a fairly reasonable time to keep it, or too long?

Amuse Bouche

07-12-2006, 06:17 PM

It's not inedible, especially for shakes, it's just not as good. The advantage of having homemade ice cream as opposed to store bought I think pales after a day or two. But it should keep fine for a week.

AttyGrl74

07-18-2006, 01:45 PM

Have any of you tried any of these recipes with Lactose-Intolerant milk substitutes?

I've got the pudding/milk one in the freezer right now with lactose-intolerant milk substitute and I'm just wondering if it is going to turn out?

ks_piper

07-18-2006, 07:58 PM

I started making ice cream earlier this summer and love it. Don't love eating it so much, but love making it for some reason. I use 2% milk and heavy whipping cream and have had only one issue with consistency (it was pumpkin ice cream and the liquid content of pumpkin puree made it a tiny bit icy).

One of the biggest keys to texture is making sure there is absolutely no ice inside the freezer bowl. NONE! Even a tiny bit of moisture in the bowl can make your ice cream icy.

Here are some of my recipes:

Basic Vanilla Bean

2 eggs (I use egg beaters)
1 cup millk
2 cups heavy whipping cream
3/4 cup sugar
1 TBL Vanilla bean paste (at Williams-Sonoma)

Whisk the eggs and the sugar together slowly until well combined. Add milk, cream and vanilla paste. Whisk until well blended. Add to ice cream maker and set timer for 25 minutes.

We've done Vanilla Malt chip

Same base at above with 1/3 cup of malted milk powder added after the milk and cream. Add 1/2 cup of mini chocolate chips 3 to 5 minutes before ice cream is done. Yum!

I did a pumpkin ice cream that was divine - from the Ben and Jerry's book. Folks complain that the the B&J book uses raw eggs, but you can easily substitute egg beaters. It will emulsify the ice cream a bit and give it a heartier texture and it will last longer (and better) in the freezer than non-egg recipes.

I did a Chocolate Malted Brownie (also very good), a Banana Malt (excellent!), plain vanilla with and without eggs (with eggs is better), Butter Pecan (OMG so unbelievably good), and yesterday made Dulce de Leche with homemade Dulce de Leche - my first ribboned ice cream (there is a ribbon of Dulce de Leche in my vanilla bean base ice cream from above).

Dulce de Leche is incredibly easy and inexpensive to make. Take a can of sweetened condensed milk, remove the label, submerge in a pot of water. Let water come to a boil over high heat. Reduce heat to low and keep boiling for 3 hours. Remove can and let come to room temperature. It is awesome and my ice cream rivals Hagen Dazs in consistency and taste. In fact, DH swears it is better. :)

I also did a pomegrante sorbet using Pomegrante margartia mix. Also did Pink Grapefruit at work (Williams-Sonoma) using Pink Grapefruit margarita mix. Pour it in and let the machine go for 30 minutes. Super easy!

I have plans to do a caramel pistachio ice cream next - yum!

ETA: I refuse to do custard based ice creams. Too much work IMHO. Granted, chocolate ice cream isn't easy either, but custards are tricky and frankly, I don't like the consistency or aftertaste of custard based Ice creams. I swear by the egg beater trick to give my ice cream that heartiness and thick taste. :) Just my $0.02!