Recipes for Ice Cream and Sorbets

...Here are some basic recipes for each, which can be adjusted to suit different tastes, with a few variations. Sometimes it won't turn out quite like you expected - I've had some unaccountably so hard that we almost needed a pickaxe to cut into them, and some a little bland. Sometimes they're too sweet, sometimes not sweet enough. But none of these are serious problems; serve with fruit or with pouring sauces to complement them, or leave them to thaw ...
...Each of these recipes makes about a litre. They can all be made without an ice cream churn, but you have to keep removing the mixture from the freezer every couple of hours and stirring, otherwise it separates into layers. ��� CUSTARD BASE WITH CREAM ��� This makes a very good vanilla ice cream, and also works well with chocolate or choc-chip. I don't find it so good with fruit, although there's no particular reason why it shouldn't work with strong-tasting ...

Kukana 08.06.2004 · Read full recipe
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...maker, but all of the recipes I have provided can be made either in the ice cream machine or by hand. CARAMEL ICE CREAM ****************** 1 cup sugar 4 egg yolks 1 ½ cups milk 1 ½ cups double cream 1 tsp vanilla Melt sugar in a heavy saucepan until it is melted and light brown, stirring constantly. Scald milk in another saucepan and pour onto the sugar. Cook until the sugar has dissolved. Whisk egg yolks and add hot milk and sugar mixture ...
...Add cream and vanilla. Stir and transfer to ice cream maker or freeze in a container. This ice cream has a wonderful creamy, caramel taste, and won’t last very long! LEMON MERINGUE ICE CREAM ************************* This ice cream has a slightly sharp edge to it, and the pieces of meringue will stay crisp in the ice cream for a few days. 4 meringue nests (broken into small pieces) 1 ½ cups double cream 1 cup milk ¾ cup sugar 4 tsp ...

Lizard_Lover 12.07.2003 (15.07.2003) · Read full recipe
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Mmm… frozen desserts. For ice creams, you'll have to refer to my previous opinion. Today, we're doing sorbets and frozen yoghurts. You won't need an ice cream maker for any of these, nor any fiddly gelatine or any other clever ingredients. And what's more, they're all easy peasy, nicer than anything you can buy in the shops, and cheaper too! ● STRAWBERRY ICED YOGHURT SORBET ● This is one for the dieters amongst you. There's only a tiny ...
...250ml low fat yoghurt 1 small punnet strawberries 1 tablespoon caster sugar Grated peel of half an orange First of all you need to freeze the yoghurt. Once it's frozen, you're going to put it into your food processor, so it needs to be in bite-sized chunks, as it were. So use an ice cube tray. Once it's frozen solid – it'll take about three hours – turn the little blocks of frozen yoghurt out into the food processor's bowl and whizz for about ...

jillmurphy 02.07.2003 · Read full recipe
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Red Nose Ice Cream. This is a favourite recipe of mine. If you make any please add a small donation on Red Nose day. It's so simple to make and takes no time at all and unlike ordinary ice cream you do not need to keep stirring it when freezing. Ingredients: 1 pint Double cream 1 can condensed milk (standard size) Several generous glugs White rum 3 tablespoons desiccated coconut 130g (half a tub) glace cherries, chopped Method: 1) Put cherries ...
...to steep for a couple of hours 2) Empty cream into large bowl and whisk until thickened so that whisk leaves a trace in cream. 3) Gradually fold in condensed milk until mixed in well. 4) Stir in cherry, coconut and white rum mix. 5) Pour into freezerproof container with lid, preferably (plastic container is easiest) and freeze. 6) When frozen, eat. Alternatives: Do steps 1 & 2 as basic and at step 3 substitute one of the following: - Kahlua cream ...

rosehall 28.02.2007 · Read full recipe
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This is my own invention, you know. It's an Iced Strawberry-coffee-meringuey-cream beautiful thing. Or, if you'd rather, 'cheat's ice-cream sundae', and, if we're being honest: ' What do you really want to eat for supper in this weather?'. Why do you need to know about this recipe? It's hot. Bet you'd noticed that one. Very hot. Now, this is good, because it means that we all get tans, and can prance around fanning ourselves, chatting, paddling, ...
...Nether Wallop, or wherever, but instead are regular visitors to San Tropez, or, if you're in a surfing frame of mind, Torquay. It's bad when it comes to cooking though. I'm a soup and stew, dumplings never optional, 'oooh, let's have a baked potato' sort of person, and, frankly, I don't feel culinary at the moment. It's the equivalent to imagining myself wearing a warm woolly jumper. However, I am the lucky possessor of an ice-cream maker and two ...

Amaryllis 12.07.2003 · Read full recipe
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...to record a number of recipes that have become firm favourites with the household and which are repeatedly requested when the weather is hot. I started out, following the recipes that were described in the accompanying booklet. Soon after I experimented with other ingredients, noting where problems arose. I am sure the method can be applied to any version of machine. THE BASIC MIXTURE The following is my basic ice cream mix. It is similar to the ...
...less caster sugar. If you have a really sweet tooth you can increase it to 150mg. I have also noted that it is better to change the number of egg yolks depending on the size of the egg. Four large or five medium egg yolks 100gm Caster sugar 6 fl ounces milk Dessertspoon Vanilla Essence 8 fl ounces Double Cream Heat the milk but not to boiling point. I just put the measuring jug into the Microwave for one minute on “High”. Separate the egg yolks ...

Newfloridian 16.08.2003 · Read full recipe
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Rhubarb crumble ice cream I grow rhubarb, lots of it I run out of ideas for deserts I make crumbles, fool, pies anything. When I had a friend visit she said ohhhhhh can I have some rhubarb to make some ice cream I asked her for her recipe she gave it to me so I thought I would share it with you. I have never made ice cream before 1 lb rhubarb, 15 fl oz whipping cream, 8 oz sugar, 1 tablespoon lemon juice, For crumble 3oz white flour, 2oz butter, ...
...First make the crumble so the mix forms pea size balls of dough. Place crumble on baking tray and cook for 10 mins at gas 5 /190c remove crumble leave it to cool use your hands to break up the crumble into pea size pieces again set to one side. Cut Rhubarb into 1cm ½ inch lengths place in dish with lemon juice and sugar cook in oven at same time as crumble till v tender 20 mins or so. When cooled blend it in food processor until a smooth puree put ...

mumsymary 27.06.2003 (30.06.2003) · Read full recipe
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When the mango season comes around in summer, I become addicted to eating ripe juicy mangoes, as my dad brings home a big box full of mangoes week after week from the Indian grocery store. It becomes my favourite fruit for about a month before I begin to get bored of it. Probably the only time of year I eat so much fruit too. I like this recipe because it just seems so simple and easy to make as far as ice cream goes and not too many ingredients ...
...850g Mango Pulp can (fresh ripe Alphonso mangos can be used when in season) 397g Condensed Milk can 230g Whipping cream Fresh or canned sliced peaches Fresh ripe mango - cubed, optional Method 1. In a bowl pour in the mango pulp, condensed milk and the whipping cream. 2. Fold them in very well but very gently with a hand whisk. 3. Pour the mixture into an ice cream tub/ container with a lid. 4. Close the lid and place in the freezer for ...

angelic2004 26.01.2009 · Read full recipe
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I just love ice cream it's just one of those things that is easily eaten and quite refreshing. Even at this time of year I can eat ice cream! Cold yes but lovely and sweet. I'm a fan of most flavours except vanilla. Fortunately my craving paid off and I bought myself an ice cream maker! Oh the joy! Yes the novelty has eventually worn off but it's still used regularly to make ice cream and it is thoroughly enjoyed by all the family. The recipe is ...
...simply means frozen in Italian. The art of making the Italian frozen dessert extends beyond the literal meaning of the word. Gelato has become a generic Italian word for ice cream, though true gelato contains no cream. The same word is commonly used in English speaking countries to refer to "ice cream" that is prepared in the Italian way. The gelato ingredients are super-cooled while stirring to break up ice crystals as they form. Typical gelato ...

sweetpeas01 01.05.2009 · Read full recipe
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I love sorbets and ice cream but since having to change my diet and cut out a lot of processed food I've missed iced desserts. Yes I cheat now and again but I do suffer, so I decided to come up with something of my own so I knew exactly what was in it! What you'll need (serves 2 people):- 150 grammes of FROZEN raspberries 1 cup (not a mug) of good quality fresh orange juice (don't use concentrated long life orange juice as this will give the ...
...hand blender Before you start put the dishes you'll be serving this in, in the fridge. Let the dishes chill for at least an hour. This stops your sorbet from melting too quickly if its really hot. Good quality frozen raspberries can be bought from most supermarkets. 500g costs about 1.50 GBP (sorry my keyboard doesn't have a pound symbol). Places like Farmfoods and Iceland sometimes have them cheaper. Method: Place the raspberries in the food ...

unixgirl 03.08.2005 · Read full recipe
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I wonder if you are like me? and get bored easily with the normal things in life? like a little experimenting? Well I was experimenting once again and have a cracking idea to jazz up boring old plain vanilla ice cream. Ingrediants: 2 or 3 tablespoons of icing sugar 2 handfuls of pecan nuts 1 quarter of a tub of vanilla ice cream maple syrup Heat the oven to 350 degrees F (80 degrees C /Gas 4). Mix up the icing sugar with the pecans on a baking ...
...make a thick paste Bake in the oven for a couple of minutes or until lightly toasted and caramelized. Scoop out the ice cream into 4 glasses or bowls and sprinkle over the whole pecans then drizzle with a large helping of maple syrup. As this is obviously no good for nut allergy sufferers,but have no fear, you can simply use pears instead, you are best to buy pear quarters for this and chop them quite small, but so they are still quite chunky, again ...

Zoe123 17.07.2003 · Read full recipe
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...help. I get all my recipes from Ben and Jerry's recipe book but I do have to adapt them as, in England, we don't have corn syrup but that can be easily replaced with liquid glucose. Obviously you don't have to put glucose but I find it gives the sorbet more body and sweetens it. Here is my recipe from my B&J's book that I've adapted to my taste: You'll need - 10 ounces of raspberries 1 cup of sugar Juice of ½ a lemon ¼ cup glucose syrup 1 ...
...To make it you need to - 1.Combine the raspberries, sugar and lemon in a mixing bowl. Mash, or food process it (Make sure you don't process it too much if you like to have bits of raspberries in the sorbet!) and refrigerate for an hour. 2.Once it's been refrigerated, take out of your fridge and add the water, glucose syrup and red wine if you've chosen to use it. 3.Make sure it's all blended together. Once you have, transfer it into your ice cream ...

saralovesciao 01.01.2009 · Read full recipe
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As I don't own an ice cream maker when a friend gave me this recipe a couple of years ago I just couldn't wait to try it out and since then I make it on a regular basis, probably every couple of months. OLD FASHIONED VANILLA ICE CREAM 2 X 397g cans condensed milk 300ml single cream 200ml creme fraiche 15ml vanilla essence Beat all ingredients together (an electric mixer is fine) until smooth and creamy. Put in a freezer until slushy. Take ...
...plastic lidded container and freeze until firm. Leave at room temperature to thaw slightly before serving in scoops. I find that it refreezes well - if there's any left to refreeze! This is the most wonderful rich and creamy vanilla ice cream, because it's so rich I usually serve it with fresh fruit or on it's own. Hope some of you ice creamaholics try this because it'll really stoke your addiction. ...

Paul99ine 07.07.2005 · Read full recipe
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Recipe of Recipes for Ice Cream and Sorbets

Ok - This is only a basic review so dont painalise me for it . i am just writing up a very basic recipe about ice cream. Alot of people have heard of a coke float but alot of people also ahve not heard of it. What is it? Plain Vanilla Ice Cream mixed with coke. I usually put ice cream into a Glass The Pour in coke into the glass The glass will froth up with bubbles but thats ok The coke gives the flavouring very caramel, it actually tastes ...
...for a while. But i think its really tasty. I thought everyone knew what a coke float was until i asked some people out in a village i live at if they knew what it was, and they imformed they never heard of it. I made up a few cokefloats and let them taste them and they all said it was very delicious. I am a big fan of ice cream and coke so i love it. Vanilla ice cream is the best to use, however you can use any flavour and experiment. Rasberry ...

lesleyanne18 13.05.2007 · Read full recipe
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Recipe of Recipes for Ice Cream and Sorbets