Why make ice cream, sherbet when you can so easily buy it? Here are 10 good reasons:
1. It's natural. Homemade ice cream has no chemical additives, artificial colors or flavors, fillers or stabilizers -- nothing but what you put in it. (Have you ever read the label on a commercial ice cream or sherbet carton?)
2. It's fresh. Your homemade ice cream is as fresh as fresh gets; it doesn't sit around in a grocer's freezer for who knows how long.
3. Equipment is inexpensive. You can purchase a reliable ice cream maker for less than $20. Of course, you can also purchase one for $900.
4. It's relatively quick. Frozen desserts are not time-consuming. You can prepare most in an hour -- granitas (Italian ices) are the exception.
5. It's creative. You can create an endless variety of flavors in dairy and nondairy desserts.
6. It's simple. Making ice cream, sherbet, sorbet and granitas is really very simple and straightforward. The freezer does the real work. And most recipes call for every few ingredients.
7. It's convenient. With homemade ice cream in the freezer, a great dessert is just a scoop away.
8. It's fun. It's always a thrill to open the machine, lift the dasher and scrape off the fresh homemade ice cream, sherbet or sorbet. And it's always fun to let guests know that you made the ice cream yourself.
9. It's delicious. Nothing compares to the taste of fresh, homemade ice cream, sherbet and sorbet. And who doesn't like ice cream?
10. It's fancy. Last but not least, there is no such thing as plain ice cream. There are hundreds of ways to garnish and serve ice cream, sherbet and sorbet whether it's homemade or store-bought.
Today, we can savor ice cream in an unprecedented range of forms. In case you get confused about which is which, just remember these simple definitions: Ice cream uses milk and/or cream. The smoothest, richest ice cream has a cooked egg-custard base. However, you can also make ice cream without cooking and without egg yolks. Sherbets are based on fruit juices or purees and may include milk. Commercial sherbets often include gelatin (an animal by-product) for a smoother texture. Sorbets (French) use no milk, just fruit juices or purees. Granitas (Italian) refers to the granular texture of these water-sugar-flavoring ices that are frozen in shallow containers, then scraped to create crystals for serving.
Ice cream, sherbets and sorbets are best made in an ice cream machine, which agitates the mixture as it freezes. A good texture depends on this constant motion because it not only breaks up the ice crystals as the mixture freezes but also incorporates air, causing the mixture to expand and become light and fluffy.
There are three basic types of ice cream making equipment on the market:
Those that use a combination of rock or table salt and ice to freeze the mixture. These come as hand-cranked or electric motor-driven. It is possible to buy a one-gallon electric machine for less than $20.
Those that use refrigerant-filled tubs that must be frozen for 24 hours in the freezer before making ice cream.
Electric ice cream makers with built-in refrigeration chambers that automatically churn and freeze ice cream. These range in price from $200 (on special sales) to $900 (for the cream-of-the-crop models).
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Although you can spend a lot of money on an ice cream machine, it is not necessary to producing quality homemade ice cream.
You can, however, make these treats without an ice cream machine. Just pour the mixture into a stainless steel bowl and place it in the freezer. When it begins to freeze, beat with an electric mixer or whisk until smooth. Return to the freezer and repeat the process two or three times until the mixture has the desirable texture.
When it comes to making ice cream in any of its various forms, remember the rule of great taste: quality in, quality out. Use only the best and freshest ingredients and the ripest and most flavorful fruits. Nothing compares to the taste of homemade sorbets, sherbets and ice creams. Once you start making your own, ten to one you'll never stop.
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This simple syrup is used as an ingredient in the following recipes. You can start with less sugar and sweeten to taste. It keeps covered and refrigerated for up to two weeks.
3 cups granulated sugar
2 cups water
In medium saucepan, combine sugar and water. Bring to boil over medium heat, stirring to mix and dissolve. Reduce heat and simmer for 5 minutes. Remove from heat and allow to cool. Pour into container, cover and refrigerate until ready to use. Makes 1 quart.
PER 1/2-CUP: 290 CAL.; 0 PROT.; 0 TOTAL FAT (0 SAT. FAT); 75G CARB.; 0 CHOL.; 0 SOD.; 0 FIBER VEGAN
On a hot summer night, serve this refreshing GRANITA as "dessert and coffee" in one.
1 qt. freshly brewed double-strength coffee, chilled
3/4 cup Two-Three Sugar Syrup
1/2 tsp. vanilla extract
Chill 13- by 9-inch baking dish, preferably metal. Meanwhile, in medium bowl, mix all ingredients until blended. Pour mixture into chilled dish. Freeze until ice crystals form around edges, about 30 minutes. With fork, stir well to incorporate ice. Continue freezing and stirring every 30 to 40 minutes, until thick and slushy, about 3 hours.
To serve, scrape surface with strong fork to create crystals. Pile into glass dishes and serve right away. Makes about 2 quarts.
NOTE: To make double-strength coffee, use 2 tablespoons of freshly ground coffee for every 6 ounces of boiling water.
PER 1/2-CUP SERVING: 98 CAL.; 0 PROT.; 0 TOTAL FAT (0 SAT. FAT); 25G CARB.; 0 CHOL.; 1MG SOD.; 0 FIBER.
VEGAN
This vibrant ruby GRANITA gets a flavor kick from a secret ingredient -- balsamic vinegar. Serve garnished with fresh raspberries and don't identify that mysterious ingredient.
1 quart raspberry-cranberry juice
1/2 cup Two-Three Sugar Syrup
2 Tbs. fresh lemon juice
2 Tbs. balsamic vinegar
Chill 13- by 9-inch baking dish, preferably metal. Meanwhile, in medium bowl, mix all ingredients until blended. Pour mixture into chilled dish. Freeze until ice crystals form around edges, about 30 minutes. With fork, stir well to incorporate ice. Continue freezing and stirring every 30 to 40 minutes, until thick and slushy, about 3 hours.
To serve, scrape surface with strong fork to create crystals. Pile into glass dishes and serve right away. Makes about 2 quarts.
PER 1/2-CUP SERVING: 86 CAL.; 0 PROT.; 0 TOTAL FAT (0 SAT. FAT); 22G CARB.; 0 CHOL.; 9MG SOD.; 0 FIBER.
VEGAN
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For the best flavor, be sure to use ripe, juicy peaches for this ice. Serve with fresh seasonal berries or top with a raspberry sauce.
1-1/2 pounds (3 to 4 medium) ripe fresh peaches, peeled and thickly sliced (4-1/2 cups)
3/4 cup sugar
2 cups water
1/2 cup apricot nectar
1 Tbs. fresh lemon juice
Chill 13- x 9-inch baking dish, preferably metal. Meanwhile, in medium saucepan, combine peaches, sugar and water. Bring to boil over medium heat. Reduce heat and simmer until peaches are very tender, about 5 minutes. Remove from heat and allow to cool.
In food processor, puree peaches with cooking liquid, apricot nectar and lemon juice. Pour mixture into chilled dish. Freeze until ice crystals form around edges, about 30 minutes. With a fork, stir well to incorporate ice. Continue freezing and stirring every 30 to 40 minutes, until thick and slushy, about 3 hours.
To serve, scrape surface with strong fork to create crystals. Pile into glass dishes and serve right away. Makes 6 cups.
Variation: For smoother texture, pour mixture into ice cream maker and freeze according to manufacturer's directions. Serve right away or transfer to airtight container and freeze up to three days.
PER 1/2 CUP SERVING: 77 CAL.; 0 PROT.; 0 TOTAL FAT (0 SAT. FAT); 20G CARB.; 0 CHOL.; 0 SOD.; 0 FIBER.
VEGAN
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This sorbet is so thick and creamy, you'll find it hard to believe it's dairy-free. Consider using in homemade ice cream sandwiches.
3 ripe medium bananas
3/4 cup Two-Three Sugar Syrup
1/4 cup fresh lemon juice
1/8 teaspoon banana or almond extract
In food processor or blender, process bananas until pureed. (You should have about 1-1/2 cups puree.) In large bowl, mix banana puree with remaining ingredients until well-blended. Pour mixture into ice cream maker and freeze according to manufacturer's directions. Serve right away or transfer to airtight container and freeze up to three days. Makes about 3 cups.
Variation: Add 1 tablespoon dark rum.
PER 1/2-CUP SERVING: 77 CAL.; 0 PROT.; 0 TOTAL FAT (0 SAT. FAT); 20G CARB.; 0 CHOL.; 0 SOD.; 0 FIBER.
VEGAN
This makes a delicate tasting sorbet. A good texture depends on pureeing the crushed pineapple to a smooth consistency. Serve the sorbet garnished with fresh mint leaves.
20-oz. can crushed pineapple in juice
3/4 cup Two-Three Sugar Syrup
1/4 cup fresh lemon juice
2 cups unsweetened pineapple juice
In food processor or blender, puree crushed pineapple. In large bowl, mix pineapple puree with remaining ingredients until well-blended. Pour mixture into ice cream maker and freeze according to the manufacturer's directions. Serve right away or transfer to an airtight container and freeze up to three days. Makes about 6 cups.
Variation: Add about 3/4 cup toasted flaked coconut to ice cream after freezing.
PER 1/2-CUP SERVING: 117 CAL.; 0 PROT.; 0 TOTAL FAT (0 SAT. FAT); 30G CM.; 0 CHOL.; 1MG SOD.; 0 FIBER.
VEGAN
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Oat milk and vanilla are a marvelous flavor combination, and this sherbet is really a quick and easy treat.
1 quart oat milk, chilled
2/3 to 3/4 cup Two-Three Sugar Syrup
1-1/2 Tbs. vanilla extract
In large bowl, mix all ingredients until well-blended. Pour mixture into ice cream maker and freeze according to manufacturer's directions. Serve right away or transfer to airtight container and freeze up to three days. Makes about 6 cups.
PER 1/2-CUP SERVING: 120 CAL.; 1G PROT.; 2G TOTAL FAT (0 SAT. FAT); 22G CARB.; 0MG CHOL.; 60MG SOD.; 0 FIBER.
VEGAN
Navel oranges contribute an intense orange flavor and color to this lovely sherbet. Garnish with a sprig of mint and candied orange zest.
2 cups whole or 2 percent milk
2 cups fresh orange juice (about 6 oranges)
3/4 cup Two-Three Sugar Syrup
2 Tbs. fresh lemon juice
1/2 tsp. orange extract
In large bowl, mix all ingredients until well-blended. Pour mixture into ice cream maker and freeze according to manufacturer's directions. Serve right away or transfer to airtight container and freeze up to three days. Makes 6 cups.
PER 1/2-CUP SERVING: 109 CAL.; 1G PROT.; 1G TOTAL FAT (0 SAT. FAT); 23G CARB.; 5MG CHOL.; 21MG SOD.; 0 FIBER.
LACTO/VEGAN
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This is easy because there is no egg custard to cook, and quick because the ingredients can be mixed and frozen without cooling.
1 cup whipping cream
1 cup half-and-half
1/2 cup Two-Three Sugar Syrup
1 Tbs. vanilla extract
In large bowl, mix all ingredients until well-blended. Pour mixture into ice cream maker and freeze according to the manufacturer's directions. Serve right away or transfer to airtight container and freeze up to three days. Makes about 3 cups.
PER 1/2-CUP SERVING: 261 CAL.; 2G PROT.; 19G TOTAL FAT (12G SAT. FAT); 20G CM.; 69MG CHOL.; 32MG SOD.; 0 FIBER.
LACTO
This is a rich, dense and darkly delicious ice cream. Be sure to check label of chocolate if you prefer dairy-free.
2 (10.5 ounce) containers aseptic-pack firm silken tofu, drained
2 tsp. vanilla extract
1/2 to 1/2 cup Two-Three Sugar Syrup
6 oz. semisweet chocolate, melted
In food processor, puree tofu, stopping to scrape down sides of bowl with rubber scraper. Add vanilla and sugar syrup through feed tube, processing to mix. Add melted chocolate; process until blended, scraping down sides of bowl as necessary.
Pour mixture into ice cream maker and freeze according to manufacturer's directions. Serve right away or transfer to airtight container and freeze up to three days. Makes about 6 cups.
PER 1/2-CUP SERVING: 148 CAL.; 4G PROT.; 6G TOTAL FAT (3G SAT. FAT); 23G CARB.; 0 CHOL.; 19MG SOD.; 1G FMER.
LACTO/VEGAN
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Fancy Serving Ideas
Match the container to the flavor. Serve coffee ice cream in a coffee cup with saucer. Serve orange sherbet in the hollowed out halves of the oranges you have squeezed for the juice to make the sherbet.
Serve in unusual containers. Ice cream dishes are always charming, especially vintage footed glass. Try using big brandy snifters, tall martini glasses, individual souffle dishes, hand-blown Spanish or Mexican glass goblets or Japanese rice bowls.
Serve in edible containers. Ice cream cones appeal to the child in all of us, especially if they're dipped in melted sweet chocolate and frozen. Ice cream sandwiches are simply made by placing one scoop of slightly softened ice cream on a large cookie, then placing a second cookie on top, pressing down, then freezing the "sandwiches." Shapes such as circles, hearts, triangles, flowers cut from pound or sponge cake using large cookie cutters make a wonderful base for sherbet or any frozen dessert.
Don't forget the sauce. A drizzle of sauce can transform a scoop of ice cream into an extra-special treat. Sauces such as chocolate, butterscotch, caramel, vanilla custard, strawberry and raspberry may be purchased or made from scratch. Pure maple syrup makes an excellent sauce, as do the new imported syrups from France and Italy intended for sodas and coffee drinks. Try raspberry, hazelnut, blackberry or orange. And don't overlook a tablespoon of liqueur -- orange, chocolate or some exotic flavor, such as melon, coconut or lime.
Garnishes make a difference. Try a sprig of mint, a few raspberries, a perfect ripe strawberry, a couple slivers of candied ginger, a chocolate curl, a candied orange peel swirl, a crystallized violet, a dusting of cocoa, a sprinkle of blueberries, chopped toasted nuts, crushed peanut brittle and even chocolate or confetti sprinkles.
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Tips & Tricks
Here are a few techniques and shortcuts to produce perfect results and shave time off preparation:
Use chilled ingredients or chill the mixture before processing in an ice cream maker.
Taste the mixture before freezing. The flavor should be very pronounced and vibrant. Freezing tends to diminish flavor, so if your mixture doesn't "zing" your taste buds, adjust it by adding more sweetener or lemon juice. You can also boost flavor by adding very small amounts of extracts: banana, rum, vanilla, lemon, orange, etc.
Because homemade ice cream lacks the preservatives and stabilizers of commercial ice creams, it has a much shorter shelf life. For best flavor and texture, consume your ice cream, sherbets, sorbets and granitas within three days. |