Recipes

Ice Cream For Home & Restaurants

Whipped Cream

The simplest base for an ice cream is whipped cream with sweetening and flavoring folded in.  You can use heavy or whipping cream, a combination of the two, or a combination of light and heavy creams.

            Folded-in whipped egg white makes a less rich ice cream and increases the number of portions that can be served.  A cream base is particularly good with fruits, especially berries such as raspberries, loganberries, blueberries and cranberries.

Basic Whipped Cream Ice Cream

1 ¼ cups -- cream (heavy, whipping or crème fraiche; heavy & light; heavy & whipping, heavy & sour cream)

½ cup (approx.) -- sugar

Flavoring:        ¾ to 1 pound or 1 cup -- fruit (pureed and strained)

                        ¼ pound -- whole or segmented fruit

                        2/3 to 1 cup -- chopped nuts

                        other flavorings

1 teaspoon -- vanilla extract

1 to 2 -- egg whites (*optional)

In a cold bowl, whip the cream until soft peaks are formed.  Fold in the sugar and flavoring; only add the vanilla if it will blend with, or complement, the main flavoring.  If egg white is used, whip in a clean bowl until stiff but not dry, then fold into the cream.  No beating is necessary during freezing, and ‘softening’ will take 15 to 35 minutes depending on the flavoring used.  Allow the longer time for ice creams flavored with fruit.

Serves 4 (without egg whites), 5 (1 egg white), 6 (2 egg whites)

Custard

An egg custard base produces very smooth, velvety ice creams and is the foundation most frequently used in professional kitchens.  The custard can be made with milk or light, whipping or heavy cream or a mixture of any of these.  The richness of the custard will determine the smoothness of the ice cream.  For a lighter result, fold whipped cream or whipped egg whites into the custard when it is cold.  Yolks or whole eggs can be used to thicken the custard.  The richer creams normally require fewer egg yolks, although some very luxurious recipes call for a high proportion of both cream and egg yolks.

            A custard base can be made from a number of different ingredients combined in all sorts of different ways, but this is the recipe I find most useful.

Basic Custard Ice Cream

1 ¼ cups – light cream

Vanilla pod

3 – egg yolks

1/3 to ½ cups – sugar

Flavoring:        ¾ to 1 pound or 1 cup -- fruit (pureed and strained)

                        2/3 to 1 cup -- chopped nuts

                        other flavorings

2/3 cup -- cream whipped

1)     In a heavy-based saucepan gently heat the light cream with the vanilla pod to just o simmering point.  Remove from the heat, cover and leave to infuse for 15 to 30 minutes depending on the strength of vanilla flavor desired.

2)     In a bowl, beat the egg yolks with the sugar until thick and light, then strain in the warm cream.  Return the mixture to the rinsed pan and cook over a very low heat, stirring constantly, until the custard thickens, but do not allow it to boil as it will curdle.

3)     As this stage of making the ice cream is very critical and a little tricky, until you are experienced you may prefer to use a longer but safer method for cooking the custard.  Place the bowl containing the egg yolks and milk over a pan of hot, not boiling, water.  Put the pan over low heat and beat constantly until the sauce thickens and coats the back of a spoon.

4)     Whether cooking the custard in a saucepan or in a bowl, plunge the base immediately into cold water to prevent further cooking, or pour the custard into a cold bowl.

5)     Straining the custard will give a smoother-textured ice cream.  Leave the custard to get cool. To prevent a skin forming, cover the surface tightly with plastic wrap or wax-paper, or stir the sauce occasionally.

6)     Pour the mixture into a shallow metal container cover and chill for 30 minutes before freezing.  Beat twice if making the ice cream by hand.  Fold in the whipped cream after the last beating if making by hand, or if the machine has topped working when using an electric ice cream maker.  ‘Soften’ for 15 to 35 minutes depending on the richness of the custard and the flavoring used.  Allow the longer time if a fruit flavoring is used.

(Serves 4 to 6)

Note:  Acidic fruits such as pureed rhubarb and plums and most other flavorings are usually added when the custard is cold (acidic fruits must never be mixed into a hot custard or it will curdle).  The exceptions are ingredients such as real vanilla, coffee and spices, which impart extra flavor if they are added to the custard while it thickens.

Iced Mousse

Basic Iced Mousse

3 – egg yolks

1/3 cup – sugar

Flavoring:        ¾ to 1 pound/ 1 cup -- fruit (pureed and strained)

2/3 to 1 cup -- chopped nuts

other flavoring

1 teaspoon – vanilla extract

1 ¼ cups – cream whipped

2 – egg whites

1)     In a large bowl placed over a pan of hot water, not boiling one, beat the egg with the sugar until well increased in volume, and thick and light in color.

2)     Remove the bowl from the heat, and continue to beat the mixture until it is cool, then fold in the flavorings and whipped cream with a metal spoon.

3)     Only add the vanilla if it will blend with or complement the main flavoring.  Whip the egg whites until stiff, then lightly fold them into the mixture until the ingredients are evenly blended.

4)     Spoon the mixture into a shallow metal container, mold or cake pan.  Cover and freeze until firm.  No beating is necessary and ‘softening’ will take 15 to 35 minutes depending on the type of flavoring and size of the container.

(Serves 4 to 6)

Iced Soufflé

Basic Iced Soufflé

4 – egg whites

½ cup – sugar

Flavoring:        ¾ to 1 pound or 1 cup -- fruit (pureed and strained)

                        ¼ pound -- whole or segmented fruit

                        2/3 to 1 cup -- chopped nuts

                        other flavorings

1 teaspoon -- vanilla extract

1 ¼ cups – cream whipped

1)     Place a large bowl over a pan of hot water, but not boiling.  Put in the egg whites and whip with sugar to a stiff meringue.  The heat improves the stability of the meringue.

2)     Remove the bowl from the heat, and continue whipping until the meringue is cold.  Lightly fold in the flavoring and whipped cream.  Only add vanilla if it will blend with or complement the main flavoring.  Spoon into a shallow metal container, mold, cake or loaf pan or prepared soufflé dish.  Cover.

3)     If the surface of the mixture is above the level of the dish, place the dish in a rigid container with a lid.  Alternatively, leave the soufflé to freeze until firm, then protect the top with a dome of foil.

(Serve 4 to 6)

Cherry

The dark varieties of cherries make the prettiest colored ice cream, but do make sure the flavor matches up to the color.

Victorian Cherry Ice

2 cups dark sweet cherries

1 ¼ cups sugar

6 blanched almonds

Juice of 1 lemon

4 tablespoons kirsch (optional)

2 egg whites

1)     Remove the pits from the cherries, crack them and remove and bruise the kernels.  In a saucepan, dissolve the sugar in 2½ cups water.  Add the kernels and the almonds and bring to the boil.  Remove from the heat, cover and leave to infuse for 30 minutes.

2)     Remove and discard the kernels and almonds.  Puree the cherries with the syrup.  Stir in the lemon juice and kirsch, if you are using it.  When cold pour the mixture into a container.  Cover and freeze until just becoming firm.  Light whip the egg whites and fold into the puree.  Cover and freeze until firm.  About 35 minutes before serving, transfer the ice to the refrigerator.

(Serves 4 to 5)

Almond

Almonds can be used in all their different forms to make a wide range of ices, each with every different characteristic.  They can be slivered or finely or coarsely chopped for different degrees of crunchiness, or ground for smoothness.  Plain nuts add delicate flavor, or they can be toasted for a more nutty taste – bake peeled almonds in a moderate oven (350°F) for about 8 – 10 minutes. Almonds can also be made into praline, which can be crushed to a fine powder or broken into pieces to add crackle.

Biscuit Tortoni

1 ¼ cups light cream

1 ¼ cups heavy cream

½ cup confectioners’ sugar sifted

½ cup sweet sherry

Crushed almond cookies (for decoration)

1)     Put the two kinds of cream in a bowl and whip until soft peaks form then whip in the sugar lightly.  Fold in the cookies and sherry.

2)     Pour the mixture into a 2-pound loaf pan, cover and freeze until firm.

3)     About 30 minutes before serving, turn the tortoni out onto a cold plate and leave in the refrigerator.  Sprinkle the crushed cookies over the top just before serving.

(Serves 4 to 6)

Kulfi

(Indian almond ice cream)

2 ½ cup milk

2 eggs

2 egg yolks

½ cup sugar

1/3 cup ground almonds

¼ teaspoon almond extract

1 tablespoon rosewater

¼ cup whipping cream

Finely chopped pistachio nuts (for decoration)

1)     In a heavy-based pan, bring the milk slowly to boiling point. Beat the eggs, egg yolks and sugar together in a bowl until evenly blended then gradually stir in the hot milk.  Pour the mixture back into the pan and cook. 

2)     Stir in the ground almonds, almond extract and rosewater.  Pour the mixture into a container, cover and chill for at least 30 minutes.  Freeze until slushy.  Beat well in a bowl.

3)     Whip the cream in a bowl until soft peaks form and fold into the custard.  Spoon back into the container, cover and freeze until firm.  Leave for at least 12 hours.

4)     About 30 minutes before serving, transfer to the refrigerator.  Serve decorated with the nuts.

(Serves 8)

Praline Ice Cream

1 cup milk

3 egg yolks

1 cup sugar

1 ¼ cups cream, whipped

2/3 cup shelled, unpeeled almonds

1)     In a heavy-based pan, gently bring the milk to simmering point.  Beat the egg yolks and half the sugar together in a bowl until thick and light then gradually stir in the milk.  Pour the mixture back into the rinsed pan and cook gently, stirring constantly, until the custard thickens but do not allow it to boil.  Leave to get cool.  Fold in the cream, spoon into a container, cover and freeze until just firm.

2)     To make the praline, dissolve the remaining sugar in 1/3 cup water in another heavy-based pan.  Add the almonds and boil for about 10 minutes until golden brown.  Pour onto a cold, oiled surface and leave to set Place the praline in a thick plastic bag or clean cloth and hit with a rolling pin to break it into small pieces.

3)     Beat the ice cream in a bowl, and fold in all but 1 tablespoon of the praline.  Spoon the mixture back into the container, cover and freeze until firm.

4)     About 20 minutes before serving, transfer the ice cream to the refrigerator.  Serve decorated with the reserved praline.

(Serves 4 to 5)

Avocado

Avocado Ice Cream

2 eggs, separated

1/3 cup sugar

1 ¼ cups light cream

2 avocados

Finely grated zest and juice of 1 large orange

1 ¼ cups heavy cream, whipped

1)     Put the egg yolks with the sugar in a bowl and beat until thick.  Put the light cream in a heavy-based saucepan, and heat to just below simmering point then beat into the egg yolks.  Return to the rinsed pan and cook over low heat, stirring constantly, until thickened.  Set aside to cool, stirring occasionally.

2)     Remove the flesh from the avocados and puree with the orange zest and juice and put in a bowl.  Beat in the cooled custard and fold in the whipped cream.  Spoon into a container, cover and freeze until just becoming firm.  Beat well in a bowl.  Whip the egg whites until stiff but not dry and fold into the avocado mixture.

3)     Spoon the mixture back into the container.  Cover and freeze until firm.

4)     About 30 minutes before serving, transfer the ice cream to the refrigerator.

(Serves 6 to 8)

Avocado Sorbet

2 large ripe avocados

Juice of 2 – 3 limes or lemons

3 – 4 tablespoons sugar

For decoration

Thick plain yogurt

Shapes cut from lime or lemon peel

1)     Peel the avocados, put the flesh in a blender and immediately add the lime or lemon juice.  Add the sugar and blend until smooth.  Taste and add more lime or lemon juice or sugar if required.  Pour the mixture into a container.  Cover and freeze until firm, beating 3 times at 30-minute intervals.

2)     About 30 minutes before serving, transfer the ice cream to the refrigerator.

3)     Top each portion with 1 – 2 teaspoons yogurt and decorate with lime or lemon peel shapes.

(Serves 4)

Strawberry

Strawberry Rose Ice

1 pound strawberries, bulled

½ cup sugar

1 teaspoon rosewater

2 cups plain yogurt

1 egg white

Crystallized pink rose petals, for decoration

1)     Puree the strawberries, sugar, rosewater and yogurt together.  Strain through a fine strainer into a container.  Cover and freeze until just becoming firm.  Beat well in a bowl.

2)     Whip the egg white in a small bowl until stiff but not dry and fold into the frozen strawberry mixture.  Return to the container, cover and freeze until firm.

3)     About 30 minutes before serving, transfer the ice to the refrigerator.  Serve decorated with crystallized rose petals.

(Serves 4 to 5)

Blueberry

Blueberry Yogurt Ice

3 cups blueberries, pureed and strained

1 ¼ cups plain yogurt

Juice of ½ lemon

Approximately ½ cup confectioner’ sugar

1 tablespoon gelatin, dissolved in 4 tablespoons water

2 egg whites

1)     Put the blueberry puree, yogurt, lemon juice and sugar in a bowl and beat together until smooth.  Blend in the dissolved gelatin.

2)     In another bowl, whip the egg whites until stiff but not dry then fold into the yogurt mixture.  Freeze in individual dishes until firm.

3)     About 20 minutes before serving, transfer the ices to the refrigerator.

(Serves 4)

Blueberry Ice Cream (with whole berries)

 2 eggs, separated

3 tablespoons syrupy blueberry jam

1/3 cup sugar

1 ¼ cups cream, whipped

2 cups fresh blueberries, stemmed

1)     Beat the egg yolks until thick in a bowl.  Beat in the blueberry jam and the sugar and continue beating until thick and light.

2)     In another bowl, whip the egg whites until stiff.  Fold the cream into the egg yolks followed by the egg whites and lastly the blueberries.

3)     Pour into a container.  Cover and freeze until firm.

4)     About 30 minutes before serving, transfer the ice cream to the refrigerator.

(Serves 4)

Iced Blueberry Snow (Cream cheese)

5 ounces full fat cream cheese, beaten

1/3 cup caster sugar

2/3 cup sour cream

4 cups blueberries, purred and strained

2 egg whites

For decoration

Sweet geranium leaves

Geranium flowers or crystallized roses

1)     Put the cheese in a bowl and gradually beat in the sugar and then the soured cream.  Fold in the blueberry puree.  Taste and add more sugar, if necessary.

2)     Pour the mixture into a container. Cover and freeze to the slushy stage.  Beat well in a bowl.

3)     Whip the egg whites until stiff but not dry and fold into the blueberry cream.  Spoon into a container, cover and freeze until firm.

4)     About 30 minutes before serving, transfer the snow to the refrigerator.  Decorate each portion with sweet geranium leaves and small geranium flowers or crystallized roses.

(Serves 4)

Blueberry Sorbet

1 pound jar or can of blueberries

Finely grated zest and juice of 1 lemon

1)     Puree the contents of the jar or can of blueberries with the lemon zest and juice.  Pour the mixture into a container.  Cover and freeze until firm, beating 3 times at 45-minute intervals.

2)     About 15 minutes before serving, transfer the sorbet to the refrigerator.

(Serves 4)

Mango

Fresh Mango Ice Cream

1/3 cup thick plain yogurt

1/3 cup sour cream

1 large or 2 small very ripe mangoes, peeled and pitted

2 egg whites

¼ cup sugar

4 teaspoons lime or orange juice

1)     Put the yogurt and sour cream in a bowl and beat together.

2)     Puree the mango flesh and pass through a nylon strainer to remove any shreds.  Beat the puree into the yogurt/cream mixture.  Spoon into a container, cover and freeze to the slushy stage.  Turn into a bowl and beat well.

3)     In another bowl, whip the egg whites until very stiff.  Gradually whip in the sugar and continue whipping until stiff again.  Fold into the mango mixture with the lime or orange juice.

4)     Spoon the mixture back into the container.  Cover and freeze until firm.

5)     About 30 minutes before serving, transfer the ice cream to the refrigerator.

(Serves 4 )

Mango Sorbet

½ cup sugar

1 cup pureed, strained mango flesh

Juice of 1 lime

1)     Put the sugar and ¼ cup water in a saucepan and stir over low heat to dissolve.  Bring to the boil, remove from the heat and leave to cool.

2)     Blend the syrup into the mango flesh with the strained lime juice.

3)     Pour the mixture into a container.  Cover and freeze until firm, beating 3 times at 45-minute intervals.

4)     About 30 minutes before serving, transfer the sorbet to the refrigerator.

(Serves 4)

Mango Yogurt Ice

½ cup sugar

Flesh of 1 large mango, pureed and strained

2 tablespoons orange juice

2/3 cup thick plain yogurt

2 egg whites

1)     In a heavy-based saucepan, dissolve the sugar in 1 ¼ cups water over low heat.  Bring to the boil and boil until the temperature reaches 230° - 234°F.  Set aside to cool.

2)     Beat the mango puree, orange juice and yogurt into they syrup.  Pour the mixture into a container, cover and freeze to the slushy stage.  Turn into a bowl and beat well.  Whip the egg whites in a bowl until stiff but not dry and fold into the mango mixture.

3)     Spoon the mixture back into the container.  Cover and freeze until firm.

4)     About 30 minutes before serving, transfer the ice to the refrigerator.

(Serves 4)

Pear

Pear Sorbet

3 large, ripe dessert pears

2/3 cup white wine

1/3 cup sugar

long strip of lemon peel

For decoration

Poached pear slice

Maraschino cherries

1)     Peel, core and slice the pears.  Poach the pears with the wine, sugar and lemon peel for about 5 minutes until the slices are tender.  Remove the pan from the heat and leave to cool.  Remove the lemon peel and puree the cold mixture.

2)     Pour the mixture into a container.  Cover and freeze until firm, beating well at 45-minute intervals.

3)     About 15 minutes before serving transfer the sorbet to the refrigerator.  Serve decorated with poached pear slices and maraschino cherries.

(Serves 4)

Pear Ice Cream (with kirsch)

2 large ripe dessert pears

3 tablespoons lemon juice

½ cup sugar

2 egg whites

½ cup heavy cream

¼ cup confectioners’ sugar

¼ cup pear liqueur, eau-de-vie or good-quality kirsch

1)     Peel and core the pears then puree with the lemon juice.  Chill.  Dissolve the sugar in 3 tablespoons water in a small heavy-based saucepan.  Bring to the boil and boil for 2 minutes until they syrup runs off the spoon in a lightly sticky stream.

2)     In a bowl, whip the egg whites, preferably using an electric beater, until soft peaks form.  Pour in the boiling syrup in a steady stream, whipping constantly for 2 – 3 minutes until the mixture is stiff, shiny and cool.  Chill.

3)     In another bowl, whip the cream with confectioner’s sugar and liqueur or kirsch until soft peaks form.  Carefully fold in the pear puree then the meringue.

4)     Spoon the mixture into a container.  Cover and freeze until firm.

5)     About 20 minutes before serving, transfer the ice cream to the refrigerator.

(Serves 4)

Pear Ice Cream (with cream cheese)

1 ¼ pounds ripe ears, cored

1/3 cup apple juice

½ cup brown sugar

¼ teaspoon ground cinnamon

2 eggs, separated

2/3 cup full-fat cream cheese, beaten

1)     Gently poach the pears in the apple juice with the sugar and cinnamon in a covered pan until tender.  Puree the pears with the cooking liquid then pass through a fine strainer.  Return the mixture to the rinsed pan, stir the egg yolks and heat gently until slightly thickened.  Set aside to cool.

2)     Beat the cheese into the pear mixture.  Pour into a container, cover and freeze until just becoming firm.  Turn into a bowl and beat well.  Whip the egg whites in a bowl until stiff but not dry then fold into the cold mixture.

3)     Spoon the mixture back into the container.  Cover and freeze until firm.

4)     About 30 minutes before serving, transfer tie ice cream to the refrigerator.

(Serves 4)

Melon

Melon Sorbet

1 large ripe melon weighing about 1 ½ pounds

3 tablespoons lemon juice

½ cup sugar or 1 cup confectioners’ sugar

1)     Peel the melon, discard the seeds and reduce the flesh to a puree with the lemon juice and sugar.

2)     Pour the mixture into a container.  Cover and freeze until firm, beating 3 times at 45-minute intervals.

3)     About 30 minutes before serving, transfer the sorbet to the refrigerator.

(Serves 4)

Pistachio

Iced Pistachio Nougat

3 cups light cream

5 egg yolks

1 cup honey

2 tablespoons orange flower water

1 ½ cups cream, whipped

3 egg whites

1 cup pistachio nuts

½ cup halved almonds

1)     In a heavy-based saucepan, gently heat the cream to just below simmering point.

2)     Beat the egg yolks in a bowl.  Pour the hot cream onto the egg yolks in a slow steady stream beating continually.  Return to the rinsed pan and cool over a low heat, stirring constantly, until the custard thickens.  Stir in the honey.  Add half the orange flower water and leave to cool, stirring occasionally. Pour into a container, cover and freeze until just becoming firm.  Turn into a bowl and beat well.  Fold in the cream.  Whip the egg whites in a bowl until stiff but not dry. Fold into the mixture with the nuts.

3)     Spoon the mixture back into the container.  Cover and freeze until firm.

4)     About 30 minutes before serving, transfer the iced nougat to the refrigerator.

(Serves 6 to 8)

Vanilla

Vanilla Ice Cream

4 eggs separated

1 cup confectioners’ sugar sifted

1 teaspoon vanilla extract

1 ¼ cups heavy cream, whipped

1)     Whip the egg whites until stiff in a bowl.  Add the confectioners sugar a tablespoon at a time, whipping well after each addition.  Whip in the egg yolks one at a time with the vanilla extract.  Carefully fold in the cream.

2)     Pour the mixture into a large container or 8 small dishes.  Cover and freeze until firm.

3)     If frozen in a large container, transfer to the refrigerator about 15 minutes before serving.

Serves 8

Rich Vanilla Ice Cream

1/3 cup sugar