How to Make Fruit Ice creams
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Directions for Making Homemade Ice Cream using Electric ice cream makers that have a bowl that must be frozen in your freezer.
Ingredients and Equipment
* 2 cups whole milk
* 1 cup sugar
* 1/4 cup fat-free powdered milk
* 8 eggs (yolks only needed)
* 1 cup heavy whipping cream (OR pouring cream OR light cream for lighter more ice cream, more like gelato)
* 1 teaspoon vanilla extract
* 3 cups of prepared fruit (strawberries, peaches, raspberries, mangoes, or whatever you have! See step 7 for details.
* 1 ice cream maker
* 1 large pot
* 1 wooden or plastic spatula
Instructions
Step 1 - Pre-Freeze your ice cream maker's gel container. Before you even think about making ice cream, you better get the gel container in the deep freeze and start it freezing up. Models vary, but generally they recommend the length of time needed to freeze the unit is between 6 hours and 22 hours. It depends on how cold your freezer is. If you have the room, just leave your freezer bowl in the freezer at all times. That way, you can take it out any time for immediate use.
To determine whether the bowl is completely frozen, just shake it. If you don't hear liquid moving, it's frozen! Before freezing the bowl, wash and dry the bowl, then place the freezer bowl in the back of your freezer where it is coldest. Note: Your freezer should be set to -17 °C (0°F) for most foods, including ice cream!
Step 2 - In a large pot ( 16 cups or larger) with a heavy bottom (for even heat distribution), mix the milk, sugar and powdered milk. Bring the mix to a low simmer over medium heat and stir to dissolve the sugar, then turn the heat down and just keep it warm.
Step 3 - Step 4 - Put the egg yolks in a medium bowl and whisk until they are thickened (it only takes about 2 minutes. I use a hand mixer on low speed.
Step 5 - While constantly whisking, slowly add 1 cup of the hot milk mixture and whisk until it is blended (a few seconds).
Step 6 - Then pour the egg mixture back into the pot of hot milk and increase heat to medium. Stir the mixture constantly with a wooden or plastic spoon, until the mixture is thickened (like gravy) and registers between 170°F and 180°F (check with an instant-read thermometer, like the ones with a probe).
Step 7 - Stir in whipping cream (or light cream or pouring cream) and vanilla. Cover and pop into the refrigerator for at least 6 hours before continuing on to step 8. Overnight or even 24 to 48 hours is fine.
Step 8 - Prepare the fruit.
You can add almost any fruit you have! If you want vanilla, you already have it, just pop the mix into the maker.
For a fruit flavour, well, some fruit work better than others. You get best flavour if you puree the fruit first in your food processor or blender. So obviously, fruits like strawberries, raspberries, mangoes, figs and peaches are idea for this, while apples, coconuts and pomegranates might not be such a good choice. To prepare the fruit just prepare it as you would for eating, then blend it in your food processor or blender for a few minutes. Here are some tips:
* Peaches and nectarines: remove skins, pits and bruised areas
* Strawberries: remove the cap (the green parts)
* Raspberries: just wash them
* Blackberries: I like seedless, so I wash them and then run them through a Foley Food Mill to remove the seeds!
* Figs: Remove stems and bruises
* Mangoes: Peel, and cut the flesh off the stone.
Step 9 - About 45 minutes before you want to serve the ice cream, stir the milk/cream mixture together with the pureed fruit. Stir it up well. Remove the freezer bowl and pour the milk/cream/fruit mixture from step 8 into the freezer bowl. Put the bowl in the cream maker.
Step 10 - Turn the ice cream maker on and let the maker work until it is thickened, about 20 to 25 minutes.
You can tell when the ice cream is done, by simply checking the consistency through the opening on the top of the ice cream maker. You will also hear the motor straining, as the ice cream freezes. On some units, the directions with the maker tell you to let it work until the motor stalls and stops.
When it is done, the ice cream should have a soft, creamy texture. If you want firmer, harder ice cream, transfer the ice cream to an airtight container and place it in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Step 11 - Enjoy!
Directions for Making Homemade Ice Cream with electric or manual ice cream makers that require ice and salt
Ingredients
* 2 cups whole milk
* 1 cup sugar
* 1/4 cup fat-free powdered milk
* 8 eggs (yolks only needed)
* 1 cup heavy whipping cream (OR pouring cream, OR light cream for lighter more ice cream, more like gelati)
* 1 teaspoon vanilla extract
* 3 cups of prepared fruit (strawberries, peaches,
raspberries, mangoes, or whatever you have! See step 7 for details.
Equipment
* 1 ice cream maker
* ice cubes (about 8 tray's worth)
* 2 cups (500 ml) table salt
* 1 large pot
* 1 wooden or plastic spatula
Instructions
Step 1 - Be sure you have plenty of ice and salt. For a typical 8-cup ice cream maker, you will need approximately: 2 cups (500 ml) table salt and 8 trays of ice cubes. It is nort necessary to use rock salt or crushed ice in most units.
Step 2 - In a large pot ( 4 quarts or larger) with a heavy bottom (for even heat distribution), mix the milk, sugar and powdered milk. Bring the mix to a low simmer over medium heat and stir to dissolve the sugar, then turn the heat down and just keep it warm.
Step 3 - Separate 8 egg yolks from their whites.
Step 4 - Put the egg yolks in a medium bowl and whisk until they are thickened (it only takes about 2 minutes. You can use a hand mixer on low speed.)
Step 5 - While constantly whisking, slowly add 1 cup of the hot milk mixture and whisk until it is blended (a few seconds).
Step 6 - Pour the egg mixture back into the pot of hot milk and increase heat to medium. Stir the mixture constantly with a wooden or plastic spoon, until the mixture is thickened (like gravy) and registers between 170°F and 180°F (check with an instant-read thermometer, like the ones with a probe).
Step 7 - Stir in light cream and vanilla. Cover and pop into the refrigerator for at least 6 hours before continuing on to step 8. Overnight or even 24 to 48 hours is fine.
Step 8 - Prepare the fruit
What kind of ice cream do you want? You can add almost any fruit you have! If you want vanilla, you already have it, just pop the mix into the maker. If you want chocolate ice cream, just add your favorite chocolate syrup to the mixer in step 10 as it thickens. I still add the vanilla when I make chocolate - I think it makes a good combination, but you can leave it out, if you like.
For a fruit flavour, well, some fruit work better than others. You get best flavour if you puree the fruit first in your food processor or blender. So obviously, fruits like strawberries, raspberries, mangoes, figs and peaches are idea for this, while apples, coconuts and pomegranates might not be such a good choice. To use the fruit just prepare it as you would for eating, then blend it in your food processor or blender for a few minutes. Here are some tips:
* Peaches and nectarines: remove skins, pits and bruised areas
* Strawberries: remove the cap (the green parts)
* Raspberries: just wash them
* Blackberries: If you like seedless, so wash them and then run them through a Food Mill to remove the seeds.
* Figs: Remove stems and bruises
* Mangoes: Peel, and cut the flesh off the stone.
Step 9 - About 45 minutes before you want to serve the ice cream, stir the milk/cream mixture together with the pureed fruit. Stir it up well. Pour the milk/cream/fruit mixture from step 8 into the metal freezer cannister and put the cover on the canister. Put the canister in the cream maker. Layer ice and salt solution as follows:
A. Pour 1 cup (250 ml) cold water into Ice Bucket.
B. Place a 1 inch (2.5 cm) layer of ice cubes around Cream Canister in Ice Bucket.
(Hint: the ice cream canister should stand straight while layering.)
C. Sprinkle 1/3 cup (75 ml) table salt or 1/4 cup (50 ml) Kosher (coarse) salt on ice.
D. Continue layering ice and salt to the top of the Ice Bucket.
E. Pour 1 cup (250 ml) cold water over top ice layer.
Step 10 - Turn the ice cream maker on and let the maker work until it is thickened, about 20 to 25 minutes. From time to time, add more ice cubes and salt as needed. Now is the time to add the chocolate syrup, if you are making chocolate ice cream. You can tell when the ice cream is done, by simply checking the consistency through the opening on the top of the ice cream maker. You will also hear the motor straining, as the ice cream freezes. On some units, the directions with the maker tell you to let it work until the motor stalls and stops.
When it is done, the ice cream should have a soft, creamy texture. If you want firmer, harder ice cream, transfer the ice cream to an airtight container and place it in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Step 11 - Enjoy!
Reference: www.pickyourown.org
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