In discussion with some of my gentle readers, it became clear to me that many of them would like a way to experiment with various frozen treats like ice cream, gelato, Italian Ice, and sorbet. So here, in this tutorial, I will give you hints on how to produce all of the above, in your home, without the aid of an ice cream making machine.
Each recipe will indicate materials and give general information.
Floral Ice Cream, a recipe
Ice cream is, as the name implies, frozen cream. By using condensed milk, we are cutting out a step, but it is the step that requires the equipment, so I don’t think you’ll mind.
This recipe can be used for any edible flower species. There are many! Roses, lavender, fuchsia, orange blossom, hyacinth and so forth. floral ice creams are a lovely addition to tea time, or as a compliment to a fruit tart.
- Hand held or standing mixer (standing mixer is easiest, but not required)
- large mixing bowls
- plastic wrap
- shallow steel pan that fits into the freezer (if using a standing mixer, merely use the metal mixing bowl and freeze it in advance of all use)
- fine mesh strainer
- flowers/petals (about six cups will do to make the syrup, which will last beyond this one application)
- several cups of sugar
- 3 1/2 c. water
- 2 c. Heavy whipping cream
- 1 can sweetened condensed milk (one of the few cans i can abide)
- pinch of salt
- In the pot, place the flowers and the water. Boil for 15 minutes
- Strain the liquid into a bowl and measure
- Add an equal amount of sugar to the liquid and return to the pot
- Stir until everything is dissolved, and until it comes to a boil.
- Remove it from the heat and allow it to cool
- Whip the cream until it comes to peaks and then set aside
- Combine your condensed milk, salt, and floral syrup and mix well
- Fold the mixture into the whipped cream until well incorporated
- Scoop into a container and cover. Place this in the freezer. It will be solid within a few hours.
Nutella Gelato, a recipe
Gelato is a custard-based frozen milk. Custard means eggs.
Yet again, the flavor was chosen as a type of universal element (and also, my readers wanted something nutella flavored) But you can do this with almost any topping.
- Much the same as the above
- 2 c milk
- 3/4 cup nutella
- 5 eggs
- 1/2 c. sugar
- Separate the egg yolks and beat them with the sugar. Set aside.
- Using low heat, bring the milk slowly to a boil, but remove just before.
- A little at a time, spoon the milk into the yolks while mixing furiously. When you’ve incorporated half the milk, reverse the process and put the egg mixture into the milk a little at a time until it is all thoroughly mixed.
- Put this back over heat and stirring occasionally, allow to come to the boil.
- Remove from heat as soon as the boil is reached.
- Incorporate the nutella
- Spoon into the metal freezing container and allow to sit in freezer for two hours
- Every 45 minutes to an hour, stir to break up any ice crystals. When you’ve done this a few times, You no longer need to but do allow it to fully freeze, about 8 hours.
- When it is finished, I recommend you give it an incredible stirring. Smash the hell out of it. Don’t serve until you have.
Lemon Lavender Italian Ice, a recipe
Both “Ice” and “Sorbet” are made up of syrups and fruit juices, the primary difference being that sorbet tends to use more starchy purees, while ice is merely a frozen liquid.
This dessert is ideal for those who cannot enjoy dairy, and works well with acidic ingredients that don’t lend themselves to dairy.
- See above
- Blender or food processor
- 1 c water
- 1/3 c. sugar
- 1/2 c. lemon juice
- Several Tbsp Lavender syrup (see the first recipe to learn to make this yourself)
- The zest of two lemons
- Chill your shallow metal pan by storing in the freezer.
- Combine the water and sugar in a pot and simmer for about 5 minutes, then remove from the heat.
- Add the zest, syrup, and juice and mix thoroughly
- Pour this into the metal dish (If using a standing mixer, use the mixing bowl)
- Put into freezer
- Ever 30 minutes, remove and stir thoroughly (the standing mixer breaks up the crystals until they are much smaller, increasing the smoothness and decreasing the coarse texture)
- Do this at least 5 times
- After several hours, it should be completely frozen
Blueberry Beet Sorbet, a recipe
This is another recipe perfect for your lactose intolerant friends. It is essentially identical to the above recipe, but the Italians prefer to have their “ice” actually a bit course, while sorbet can be creamier. Sorbet is also mostly a puree. It is excellent with banana, avocado, and so forth. When crafting flavors for this type of treat, try combining one “creamy” or denser fruit with a more juicy fruit. For example, banana and orange, or avocado and lime.
- See above
- Blender or food processor
- wax paper
- 1 c. water
- 1 c. sugar
- 1/2 c. lemon juice
- 2 c. blueberries
- 2 c. beet (peeled and chopped)
- Combine water and sugar in the pot and bring to the boil
- Remove from heat
- Add the blueberries, and juice and run through the blender or food processor.
- Run this through the fine mesh strainer
- Line the shallow metal dish with wax paper (So you can get the solid block out)
- Pour in the juice and allow to freeze
- Remove and run through blender, and allow to freeze once again.
- Repeat as many times as it takes for you to be happy with the consistency, But it likely won’t take more than two times (We use this technique because we are working with absolutely no fats of any kind, just syrup and ice. We are relying on the starches and sugars in the fruits to bind together. and it is just far easier with a high powered means of breaking up the crystals as they form)
All of these recipes are easily altered. The measurements aren’t necessarily precise, and everything is essentially to taste. If you want more toppings, then add more. If you want plain vanilla ice cream, just add vanilla. Or if you want a key lime pie with the crust in, add lime and graham crackers. You want a sweet potato and ginger ice cream? Have at it. The possibilities are actually endless.