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Useful tips:
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Hazelnut, Raisin and Cherry Cup
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Pineapple Ice
You may use either fresh pineapple or canned pineapple slices or chunks. Simply liquidize the pineapple with its juice (adding extra juice if necessary) and sugar to taste. Freeze in a flat container. At the time of serving, crush the ice coarsely and transfer into the cups.
You can prepare variations of this basic recipe with orange juice, strawberries, or any other fresh fruit.
Berry Ice Cream
Berries make a rich and tasty ice cream, and can be combined very well mong them, so they offer the opportunity to make ice creams of different colors and complementary flavors. Clean 300 gr each of strawberry, raspberry and red currant, and blend them separately with 1 cup milk cream (or thick soya milk) and 100 gr of sugar each. Reserve some berries for the garnish. To make the layered ice cream cake, proceed as follows. Freeze the three mixtures separately, and when the red currant mixture is thick enough, spread it on the bottom of the mould. When all the three ice creams have frozen solid, move the second mix (raspberry) to the fridge for about 10 minutes to soften it lightly, then spread it into the mould and freeze again. Move the third mix (strawberry) to the fridge and spread it to the top when the rest of the moulded ice cream has hardened. To unmould the ice cream cake, just dip the mould for a few seconds in warm water to loosen the ice cream, and move it to a serving tray. Decorate quickly and serve immediately.
Kulfi
Dissolve 2 spoons of rice flour in 2 spoons milk. Put 2 liters full cream milk on the fire in a big pot and let it boil until it has cooked down to 1/3. Add the rice flour paste and 150 gr sugar, stir well and heat for 3 minutes. If you don't find rice flour, you can boil 2 spoon of white rice in milk and blend it with the cooked down milk and the sugar. Remove from the fire, then add 100 gr khoya or powdered milk, 100 gr crushed pistachio nuts, 100 gr crushed blanched almonds, a pinch crushed cardamom seeds (only the small black seeds, not the pods), 1 spoon rose water. Mix well, pour in the moulds and freeze.
Chocolate Praline Ice Cream Stick Bar
Mix 300 gr fresh milk cream with 200 gr sweetened condensed milk and a sufficient amount of vanilla extract. Whip the mix and pour it in the moulds, then freeze at very low temperature. Insert the wooden or plastic sticks in the moulds when the ice cream is still soft.
When the ice cream has frozen solid (preferably under -10 Celsius degrees), melt some milk chocolate in a small container kept inside a shallow pot of boiling water. Never melt chocolate directly on the fire, because it will be easily scorched. Prepare a plate with finely chopped and roasted hazelnuts or peanuts. Extract the ice cream bars from the moulds and pass each one in the melted chocolate very quickly, and immediately roll into the chopped nuts. Quickly put the bars back in the freezer for at least 10 minutes before serving.
Custard Ice Cream
You can use a vegetarian or vegan mix for instant custard (usually containing agar agar flakes, cornstarch, sugar and flavors) or make your own custard. If you want to make your own, here is the method.
Melt 50 gr butter or margarine on a slow fire, add 50 gr wheat flour and keep heating and stirring until the flour smells like cookies. Then add 1/4 liter milk, stir well and quickly and then add 200 gr. sugar. Turn the fire off and let the custard cool. You can add some yellow color with a teaspoon of fresh carrot juice. Separately melt 50 gr agar agar flakes in one cup of hot milk, then add it to the custard cream, blending it until smooth.
After the Custard Cream is done, add 1 cup of fresh milk cream and beat well. Freeze the mixture as usual. Prepare a Caramel Topping by melting 300 gr sugar or brown sugar on a low flame, stirring. When the sugar becomes golden remove it from the fire and add a little warm water, stirring, to make a cream.
Watermelon Ice Lollies
Scoop out the red pulp from a ripe and sweet watermelon, and remove the seeds. Liquidize the pulp in the blender with sugar to taste, then just pour in the moulds and freeze. Insert the wooden or plastic sticks in the moulds when the ice is still forming. To remove the ice lollies from the moulds, dip the moulds in warm water for a few seconds.
Double Taste Ice Cream Bars
For this recipe, you need two sets of ice cream bar moulds, one set larger then the other, or to separate each large mould in two parts by using a cardboard pattern wrapped in plastic foil. The preparation is a little complicated, but you are sure to make an impression. Prepare a basic Vanilla Ice Cream and freeze the bars as for the basic Stick Bars in the smaller moulds, or in the large moulds separated in two parts. Insert the wooden or plastic sticks in the moulds when the ice cream is still soft. When they have frozen hard, remove the bars from the moulds. Instead of dipping the bars into melted chocolate, prepare a raspberry syrup and pour it in the empty moulds. Then insert the ice cream bars and freeze again (keeping the moulds standing in the freezer).
As a variation you can make a different ice cream for the core bar:
Blend 1 cup of fresh orange juice with 100 gr sugar and 1 cup of milk cream or thick yoghurt. Blend 1 cup of milk cream or thick yoghurt with 1/2 cup cream cheese, the juice of 4 lemons, 100 gr sugar and the grated rind of 1 lemon. Blend 2 ripe sweet bananas with 1 cup milk cream, 100 gr sugar and a pinch vanilla.
Hazelnut, Raisin and Cherry Cup
It is probably the richest ice cream because hazelnuts contain a good percentage of fat. You can either use hazelnut cream (as professional ice cream makers do) or make your own: slightly roast or bake 300 gr shelled hazelnuts to golden brown, let them cool and grind them into a paste. If needed, you can add one or two teaspoons of hazelnut oil, almond oil or simply corn oil. To the hazelnut cream add 100 gr condensed milk and 100 gr fresh milk cream, 100 gr sugar (or more, as per your taste). Blend well and freeze as usual. Prepare a basic Vanilla Ice Cream mix, blending in 1 spoon of soaked raisins. After blending, add another spoon of chopped raisins. The raisins should be soaked in warm water for about 10 minutes first. Mix by hand and freeze as usual.
Prepare a basic Vanilla Ice Cream and freeze it. When the ice cream is still soft fold in 4 spoons of cherry jam or cooked cherries (follow the recipe for Crôuton Cerises). You can also make variegated ice cream with other cooked fruits and/or jams, without mixing the fruits completely into the ice cream mixture.
Scoop out balls from the three different ice creams and arrange in glass cups for serving. You can garnish with Fruit sauce or Chocolate sauce.
Kiwi Ice Cream
Peel 500 gr fresh ripe kiwi and set aside a few nice slices for decoration. Prepare a sugar syrup with 200 sugar, the juice of 2 lemons and 1 cup of water, then let it cool. Liquidize the kiwi with the syrup and freeze the ice cream as usual, whipping or blending the mix a few times before pouring it into the mould. As a variation, you can also add 1 cup of thick plain yoghurt into the mix before freezing: the ice cream will be creamier.
You can make the same recipe also with ripe sweet papaya instead of kiwi.
Chestnut Ice Cream
To make this very smooth ice cream you need to use sweetened chestnut purée or crumbed marrons glacées (candied chestnuts). If you cannot find either, you can make a Chestnut purée with fresh or dry chestnut (soaked).
Cook 300 gr fresh or (soaked) dry chestnuts in 2 cups of milk until they are easily mashed. Liquidize them in the blender, add 200 gr sugar and a pinch of vanilla, and cook them again until the cream thickens.
Cool the Chestnut purée and blend it with 1 cup fresh milk cream and 1 cup condensed milk. Mix well and freeze as usual. You can garnish this ice cream with Chocolate Sauce, crumbs of Candied Chestnuts, whipped cream, cinnamon powder, or Candied Violets.
Melon Ice Cream
Scoop out the pulp from 4 large ripe melons (about 500 gr) and liquidize it with 1 cup thick yoghurt and sugar to taste. You can also add one spoon of Candied Ginger, chopped very finely. Freeze as per basic ice cream recipe, then scoop out balls and fill the melon "cups". You can make the same recipe with ripe papaya instead of melon.
Banana Strawberry Ice Cream
Choose 4 large ripe bananas (about 500 gr) and mash or blend them with 200 gr sugar and 1 cup (300 gr) of milk cream or thick soya milk. You can also add a pinch of vanilla. Clean 300 gr ripe strawberries and slice them finely, then fold in the banana mixture. Freeze as per basic recipe.
Yoghurt Ice Cream
Frozen yoghurt is the ligthest form of ice cream. Just blend thick yogurt well, add honey or sugar as per your taste, and freeze as per basic recipe. To the basic yoghurt mix you can add one of the following:
- chopped nuts and/or chopped raisins - bits of Candied Ginger - chopped Candied Orange Peels - chocolate chips
Wild Strawberry Ice Cream
Wild strawberries are much smaller than ordinary strawberries, but they have a stronger flavor. Howeve, if you can't find wild strawberries, you can use ordinary strawberries and add some strawberry jam. Clean 300 gr strawberries and liquidize them with 1 cup fresh (chilled) milk cream, 1 cup condensed milk or yogurt, and sufficient sugar for your taste. Proceed as usual for freezing.
Frozen Oranges
Choose 4 nice large oranges, cut off the "lid" and scoop out the pulp. Liquidize the pulp with 1 cup pure orange juice, 1 cup thick yoghurt (or milk cream) and 1 cup of orange jam or marmalade. Blend well, add one spoon of Candied Orange Peels and fill the oranges. Put the "lid" back and freeze.
Melba Chocolate Cups
You can use fresh peaches or peaches that have been quickly cooked in sugar syrup. Arrange pieces (slices or chunks) of pieces in the serving cups and sprinkle with sugar, then cover with Chocolate Ice cream.
Melt 250 gr chocolate on a slow fire with 4 spoons milk cream, stirring constantly. Blend the mixture with 1 cup fresh chilled milk cream, 4 spoons cocoa powder, sugar to taste, 1 cup condensed milk. Freeze as per basic recipe.
Pineapple Ice Cream
You can use either fresh pineapple or canned pineapple. If you use fresh pineapple, clean and cut it in chunks, then boil it for 5 minutes in a sugar syrup made with 200 gr sugar and 1 cup of water. Let it cool, then blend it with the syrup and the juice of 2 lemons. Add 1 cup of thick yoghurt and freeze as usual.
Chilled Cream with Honey
For this recipe you can use cream cheese, condensed yogurt or Sweet tofu cream. Blend 300 gr of the cream ingredient you have chosen with 200 gr honey, a pinch of vanilla extract and half teaspoon of saffron powder. Pour in the cups and put in the freezer for 15 minutes only. If you need to keep the dessert there longer, transfer the cups to the fridge 15 minutes before serving.
Prune Delight Ice Cream
Soak 300 gr pitted prunes in warm water or milk, then blend them with 1 cup fresh milk cream and 1 cup of condensed milk. Do not liquidize completely until smooth, so to let some little bits of prunes in the mixture. Freeze as usual and serve with whipped cream.
Iced Mango Pulp
Peel and liquidize 500 gr fresh mangoes with a little sugar (depending on how sweet the mangoes are). Freeze as usual and serve as sherbet.
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Withoutice-cream machine
Machines can make things easier, especially in the case of ice cream. However, you can make a very nice ice cream simply by freezing the mix in your freezer and then whisking/beating it vigorously 2 or 3 times when it is half frozen. If you already have an electric whisk and a good freezer in your kitchen, you do not need to buy an ice-cream machine. Electric whisks can also be used to make whipped cream and other preparations.
The freezer you need should be adjustable in temperature. The best is to use a deep freezer that can get to -18 Celsius degrees: a good deep freezer for storage of frozen foods. Less powerful freezers will make ice cream anyway, but they will be less smooth.
Another tool you will need is a thin and light pan or shallow container, preferably made of tin (aluminium) or very thin steel. Plastic is also good.
The first time to whisk your ice cream mix is when the sides and bottom of the freezing pan are almost firm, and the center is rather liquid. Transfer the mix in a chilled bowl and beat it to aerate it as much as possible. Pour the mix back into the freezing pan, and let it set again for 15 minutes, then repeat. If you forget the mix in the freezer and it becomes too hard to whisk, move the pan in the fridge for some time first.
The freezer temperature must be as low as possible: the lower the temperature, the smaller ice crystals you will have. For the same reason, use flat freezing pans (as thin as possible) and put them directly in contact with the freezing element. It is always better to make ice creams and ice lollies one day ahead and keep them in the freezer, then depending on the hardness move the ice cream to the fridge compartment for a few minutes.
animal gelatine
Commercial ice creams often contain animal gelatine (made from hooves and horns, tendons, and all the cartilages that remain in the slaughtering process). Almost all commercial ice creams also contain eggs, which can hardly be considered vegetarian since eggs are not a food destined to the children of the hen or fowl, but rather the embryos of the children themselves, or at best the non-fertilized ova. However, it is perfectly possible to make great ice creams without these non-vegetarian ingredients. You can improve the texture of ice cream and iced fruit pulp by blending in 1 cup of jelly made with 4 spoons of agar agar seaweed flakes melted into 1 cup of hot water or juice. Let it cool before adding it to the basic mixture.
Many vegetarians (vegans) also choose not to consume milk or milk products for a variety of reasons. However, it is also possible to make very good ice creams without milk products, and several manufacturers have already started to do so. To make ice cream at home, simply substitute the milk cream or yoghurt with one or more of the following: - soya yoghurt (made from soya milk with the same method) - almond milk cream - rice milk cream
To make soya milk yoghurt you can either use the lactobacillus bulgaricus culture (usually at chemists' shops) and then blend them into the yoghurt, or use a starting culture from ordinary yoghurt (that contains the live micro-organisms). After a couple of batches of yoghurt, the amount of ordinary milk in your yoghurt will be negligible.
The basic recipes for ice creams can be divided into fruit sherbets and creamy ice cream.
The first group is made by liquidizing the pulp of fruits (like apricots, mango, strawberry, berries, etc) and freezing it with sufficient sugar and usually some thickener. You can use agar agar seaweed flakes, or simply cornstarch thickened by cooking it with a little water. Other good thickeners are bananas (starchy fruits) and rice flour. As a rule, the more sugar and cornstarch you put in the mix, the more creamy will be the result.
The second group, the "creamy" ice cream, is basically iced milk cream - the fatter the mix is, the creamier will be the result. To reduce the percentage of fats you can choose to utilize condensed milk or condensed yoghurt in the place of milk cream.
Making ice lollies is very easy, once you find a proper mould where to freeze the fruit juice or syrup water. Just dilute the syrup with a moderate quantity of water, fill the moulds, and freeze. To the syrup or fruit juice you can add small bits of fruits.
You can find plastic moulds for ice lolly on the market quite easily, but in case you don't, there is always space for creativity. Small paper/plastic cups will do the job just as well. Another simple way is to use food-grade polithene pouches you can find in the shops that sell packing materials for food producers. Just fill the pouch to 1/2 or 3/4 of its capacity, and tie the opening with a knot. Then stack all the small pouches and let freeze. These pouches can also be washed after use and re-used or recycled as plastic. This system also offers the added benefit of doing without the wooden stick (not bad to save trees!)
Among the most popular ice lollies are the following flavors: - Green Mint with fresh crushed mint leaves - Almond Milk with a few drops almond extract, too - Coconut milk with a little shredded coconut - Pineapple juice - Mango juice - Grape juice - Concentrated apple juice - Sweet lemonade - Sweet orange juice - Watermelon - Berry syrup - Karkade (hybiscus flower tea) - Coffee (use de-caffeinated coffee) - Saffron milk (or soya milk) - Cardamom milk (ditto) - Chocolate milk (ditto)
If you are adventurous, you can also experiment with herbal teas that are good also when served cold.
Ice cream can be served in many ways - from the simple scoop balls served in glass bowls, to "ice cream stick bars" of all kinds, to various types of larger moulds that go on a tray or serving plate. For layered ice cream, the trick is to freeze the lower level harder than usual before adding the other levels.
This is particularly true when dipping ice-cream stick bars into melted chocolate. The basic ice cream on the stick must be really hard, otherwise it will melt when it comes in contact with the warm chocolate.
You can also make layers of ice cream with layers of sponge cake or milles feuilles. In this case, you need to keep the finished cake in freezer until the moment of serving.
Layers of cake with ice cream can be:
Horizontal layers Arrange one layer of sponge cake on the bottom of the serving plate, then spread one layer of ice cream over it. You can continue with thin layers of cake and ice cream only, or add layers of cooked fruits (cooled!!), fruit jam, etc.
Line a deep pudding mould or a round bowl with a thin layer of ice cream, then arrange a layer of cake sheets or soft biscuits, well dampened with syrup. Then spread this layer with a thick layer of ice cream. Fill the hollow in the center with a different ice cream (for example vanilla and chocolate, or banana and other fruits etc). You can also fill the hollow in the center with a soft mixture of cream cheese, a little milk cream, chopped candied fruits and chocolate chips. Keep the mould in the freezer until the cake is frozen firm, then turn it upside down on a serving plate.
Bake a thin layer of spnge cake mixture on a large baking tray, allow to cool. Move the cake sheet on a kitchen towel sprinkled with icing sugar, douse with syrup to make it pliable. Spread the ice cream on this cake sheet. You can add a crunchy texture by sprinkling praline. Roll up the cake sheet gently, then tie it tight and freeze for at least 15 minutes. You can then cut the roll in slices before serving, or bring in the roll after decorating the top with whipped cream, Chocolate sauce or Fruit sauce.
Ice cream can also be served with biscuits, wafers, or little cakes.
This traditional Sicilian recipe is made with thick ice cream mixture, enriched with cream cheese and bits of candied fruits and chocolate chips. Spread a layer of this basic ice cream in a round bowl, then make a second layer of Chocolate Ice Cream. Freeze and unmould at the time of serving.
Melt 200 gr sugar on a slow flame until it is golden brown. Add 100 gr butter or margarine and mix well. Add 1 cup fresh milk cream and beat well. You can use this basic sauce to top ice cream, fruit salads, pastries etc.
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