Icecream Recipes - Eric Praetzel
I have a Donvier icecream maker. It is hand-turned and takes about 20 min. to make 1L / 1 qt
of icecream using a chill-cylinder that you put in the freezer overnight.
I'm not quite sure what I think of this machine yet. The chuner is plastic and I've made some
icecreams that made it nearly impossible to turn the handle right after I put the icecream mixture
into the chill-cylinder! That was using frozen raspberries with milk / cream from a very cold fridge.
Also, the rubber ring that slips around the chill-cylinder does not stay
in place when I put it into the insulated tub. Without it the cylinder
turns when trying to mix the icecream.
Types of Milk and fat content
- whipping cream - 35%
- table cream - 18%
- half/half - 10%
- light cream - 8%
- homogonized milk - 3.25%
- "milk" - 2% or 1%
- scalding - Scalding milk means bringing it near the boiling point. Do not heat it so fast that you burn it on the botton of the pot. It will be ready when you see small bubbles appearing on the side of the pot.
- melting sugar - Do this very slowly. Adding liquids like milk to melted sugar will result in nearly explosive foaming. Add liquids to melted sugar very slowly.
- vanilla sugar - You can make vanilla sugar by cutting up a vanilla bean and putting it into a container of sugar for a week. Simply use the sugar to add a vanilla taste to foods; and then replace the sugar. The beans can be reused several times.
You can also puree the beans with sugar. Straining will help remove large pieces of the vanilla bean.
Comments / Problems
- Puree fruit before adding it to icecream. Whole frozen cherries are hard to chew and very cold!
- Frozen whipping cream seperates and if used; you'll get water and fatty
bits. This tastes quite bad!
- Do not pour cream onto frozen fruit as the cream will freeze and not thaw
before making icecream. I've used frozen fruit to get a cooler mixture and
make the icecream faster.
- Semi-sweet chocolate chips [ground up] are hard and tasteless in icecream.
- I've replaced egg white with whole eggs in chocolate. It works fine.
- Instead of using 10% or 18% cream; I simply take whipping cream and dilute it with normal milk to get the
fat content that the recipe calls for.
- I don't see any problem with replacing 10% with 18% with 34% cream. The more cream; the softer the icecream
will be when left in the freezer. Lower fat content makes an icecream more grainy / granular.
750ml of plain unsweetened 2% yogert
1/3c sugar (vanilla suguar) - you may want to use more - sweeten to taste
1 tbl instant coffee - add more to taste
1 tsp vanilla
Mix and eat unfrozen put into an icecream maker.
Note: I've found that it freezes very hard.
Fruit (Raspberry, sour cherry, blueberry)
2 cups fruit (cherries, berries, etc)
1 cup milk
1 cup whipping cream
3/4 cup sugar
The fruit is best chopped/pureed while frozen.
Blend everything, puree.
This froze too quickly in the cylinder when using frozen fruit.
This is like the Raspberry recipe above but:
- I used lower fat milk
- I used a thick fruit drink that was blended raspberry & bannana
2 cups liquid berry juice
1 cup 2% milk
1/2 cup 18% milk
1/2 cup 10% milk
3/4 cup sugar
Stir everything and chill in freezer for 20 min.
Worked quite well.
Lemon/lime that'll peel paint!
2 cups lemon / lime juice and pulp
2 cups sugar
zest of 2 or 3 lemmons [not used]
1 cut whipping cream
1/2 cup water.
blend everything together
3 egg yokes
3/4 cup sugar
1 tsp instant coffee
1 tbl amoretto
1.5 cups table cream
1/3 cup sifted cocoa
1.2 tsp pure vanilla extract
beat eggs, beat in sugar
heat milk / cream and beat in cocoa
when milk is steaming, stir in sugar/egg
cool overnight [3 hours was not enough].
Tasted very nice with the instant coffee powder.
Not enough to fill icecream maker.
Didn't freeze well -> cool overnight before using in maker.
Chocolate (easier / experimental)
1 c sugar
1.5 c milk
2 c 18% milk [made with 10%, cream, 1% !]
1.5 tbl instant coffee [ too much! ]
2 tsp vanilla extract
1/2 c cocoa powder [sifted]
1/4 c semi-sweet chocolate chips melted into milk [optional]
1/2 c ground up semi-sweet chocolate chips [optional]
Make just like the chocolate recipe above.
2 cup milk
1 cup sugar [vanilla]
beat and low heat for 10 min till thick
add 2 cups light cream
add 2 tsp pure vanilla extract
4 egg yolks
1 cup sugar (used vanilla sugar)
1.5 cups milk
1.5 cups half/half
2 tsp vanilla
heat sugar slowly till melted, stiring constantly
scald milk in a pot and SLOWLY pour into sugar and cook till sugar is disolved
in a large bowl, beat egg whites and add hot milk/sugar
Cook slowly till thickened
stir in cream and vanilla
refrigerate and freeze
12 medium kiwi fruit
1 cup sugar
1 cup water
1 tbl lemon juice
Heat the water, lemon and sugar until the sugar is disolved.
Puree the fruit and mix in the liquids.
Chill the mixture for 6+ hours in a fridge and frezze in an icecream maker.
This has an ok taste; but I'm not really a fan of it.
Alternately, if you don't have an icecream maker, you can partially freeze the
mixture, puree it, put it back into the freezer and puree it again and again
until you get a reasonable consistancy.
The source of this recipe is unknown. It was passed to me by a friend but
I have not tried it because it uses doublecream.
1/4 pint fresh milk (150ml)
2 tablespoon ground rice
1 tablespoon ground almonds
14 oz can evaporated milk
1 teaspoon ground cardamom seeds
2oz sugar (60g)
3/4pint doublecream (430ml)
1 tablespoon rosewater or 5-6 drops other flavoring (vanilla, almond
1 oz unsalted pistachio nuts, lightly crushed (30g)
Heat the milk until it is lukewarm. Place the ground rice and ground
almonds in a small bowl and gradually add the warm milk a little at a time
to make a thin paste of pouring consistency. Stir continously to break up
any lumps. If any lumps remain, seive the mixture.
Heat the evaporated milk to boiling point and add the ground cardamom. Take
the pan off the heat and gradually add the almond and rice mixture, stirring
continously. Add the sugar and cream and place the pan over a medium heat
to cook the mixture for 12-15 mins, stiriing continuosly. Remove th epan
from heat, and allow the mixture to cool slightly. Add the rosewater (etc)
and half of the pistachio nuts, stir and mix well. Allow the mixture to
cool completely, stirring frequently to prevent a skin from forming on the
When the mixture has cooled completely, put it into a plastic icecream box
or individual molds. Top with remaining pistachio nuts and place in the
freezer for 4 to 5 hours. Place the kulfi in the refrigerator for 1-1/2h
before serving. This will soften it slightly and make it easier to cut. The
time required to soften the kulfi will vary according to the size of the
container used for freezing.
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