Icecream Recipes - Eric Praetzel

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%

Cooking Terms

• 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.

Cheats

• 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.

Recipes

Coffee Yogert

Mix and eat unfrozen put into an icecream maker. Note: I've found that it freezes very hard.

Fruit (Raspberry, sour cherry, blueberry)

The fruit is best chopped/pureed while frozen.
Blend everything, puree.
This froze too quickly in the cylinder when using frozen fruit.

Fruit

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!

blend everything together

Chocolate

beat eggs, beat in sugar
heat milk / cream and beat in cocoa
when milk is steaming, stir in sugar/egg
add vanilla
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)

Make just like the chocolate recipe above.

French Vanilla

Caramel 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
cool
stir in cream and vanilla
refrigerate and freeze

Kiwi Sherbert

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.

Kulfi Cardamom

Ingredients

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
ext,etc)
1 oz unsalted pistachio nuts, lightly crushed (30g)

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 surface.

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.