ITALIAN RASPBERRY WATER ICES (FOR ICE CREAM MACHINE)
Make and share this Italian Raspberry Water Ices (for Ice Cream Machine) recipe from Food.com.
Provided by Dee514
Categories Frozen Desserts
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Place water and sugar into a sauce pan.
- Bring mixture to a boil, and boil for 5 minutes.
- Remove from heat and cool the syrup.
- Puree berries in a blender or processor; seeds may be sieved from puree if desired.
- Combine berry puree, lemon juice and syrup mixture, stirring to mix well.
- Chill mixture for about 30 to 60 minutes.
- Place chilled mixture into freezer container of your ice cream machine and process according to manufacturer's directions.
- If not using right away, the ices may be packed into an air tight container and stored in your freezer.
- If stored in your freezer, allow some softening time (10-20 minutes) before serving.
Nutrition Facts : Calories 648.7, Fat 3.2, SaturatedFat 0.1, Sodium 7.5, Carbohydrate 160.8, Fiber 32.1, Sugar 122.2, Protein 6
ITALIAN ICE
Steps:
- Blend the fruit, sugar, honey and lemon juice with 2 cups ice in a food processor or blender until chunky. Add another 1 cup ice and blend until completely smooth.
- Pour the mixture into a shallow baking dish and freeze 30 minutes. Scrape the ice with a fork until slushy, then freeze until firm, about 2 more hours. Scoop into paper cups.
BLUEBERRY ICE CREAM (FOR ICE CREAM MACHINE)
This is a creamy ice cream with a beautiful fresh blueberry and vanilla flavour. I adapted this from a strawberry ice cream recipe that came with my machine. The original calls for 2 Tbsp of vanilla but I reduced the amount so as not to overpower the blueberry flavour. Perfect with fresh blueberries but good with frozen as well.
Provided by Cookin-jo
Categories Frozen Desserts
Time 55m
Yield 10 1/2 cups, 10 serving(s)
Number Of Ingredients 6
Steps:
- Whisk together egg yolks, sugar and vanilla by hand or with a mixer for 1-2 minutes, until smooth and the colour lightens.
- Heat cream and milk in a medium saucepan over medium heat until very hot but not boiling, about 7 minutes.
- Reduce heat to low.
- Add 4 Tablespoons hot milk and cream, one at a time, to the egg yolk mixture, whisking each time.
- Slowly pour egg mixture back into the saucepan of hot milk and cream, whisking constantly.
- Cook on low, stirring, until the mixture coats the back of a teaspoon, 4-5 minutes.
- Remove from heat, let cool and refrigerate until cold.
- Thaw blueberries if using frozen.
- When ice cream mixture is cold chop blueberries in a food processor or blender and stir into the cream mixture.
- Start your machine, pour in the mix and run for 20-25 minutes or according to the directions for your machine.
- Scrape ice cream into a freezable container and freeze for 2-24 hours.
- The ice cream will be very soft at first but very hard after freezing; let thaw at room temperature 10 minutes before scooping and serve with fresh blueberries on top.
- Cooking time is time in the ice cream maker but not freezing time.
Nutrition Facts : Calories 209.7, Fat 15.3, SaturatedFat 9.2, Cholesterol 90.3, Sodium 30, Carbohydrate 16.1, Fiber 0.5, Sugar 14.3, Protein 2.6
ITALIAN ICE
A classic & delicious Italian dessert. It is very light, so it is good after a heavy meal. Serves 4
Provided by -------
Categories Frozen Desserts
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, dissolve sugar in water.
- Add fruit juice, strawberries, or chocolate.
- If adding fruit juice, let stand 5 minutes, then strain out rind.
- Pour mixture into freezing tray & freeze, stirring frequently until mixture is thick & mushy.
- Serve in chilled champagne glasses with appropriate garnish.
ITALIAN LEMON ICE
It was very hot and humid here today, so I made some Italian Lemon Ices to help cool off :) I have included both versions because most people have a definite preference for either the "water ices", or the creamier "Roman Style" ices. One of my fondest summer memories as a child, was when my grandmother would "slip" me a dime, so I could go down to the neighborhood Italian bakery and buy a cup of lemon ices....yum!
Provided by Dee514
Categories Frozen Desserts
Time 7m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- ***Water Ices*** (serves 4).
- Melt sugar in hot water, add lemon juice and rind.
- Let mixture stand for 5 minutes.
- Strain, place mixture in a freezing tray and freeze, stirring frequently, until it reaches a mushy consistency.
- If you have an electric ice cream machine, pour mixture into machine and freeze according to manufacturer's directions.
- ****Roman Style**** (serves 6).
- Combine sugar and water in saucepan, heat until sugar melts.
- Add lemon juice.
- Strain mixture through a very fine sieve.
- Freeze until mushy, stirring frequently.
- Beat egg white until stiff.
- Remove ice mixture from freezer when mushy.
- Add stiffly beaten egg white and 1/4 cup sugar and mix well.
- Add rum and mix.
- Return to freezer and continue to freeze to ices consistency (not solid), stirring often.
- If you have an electric ice cream machine, pour mixture into machine and freeze according to manufacturer's directions.
- Add beaten egg white and sugar according to manufacturer's instructions as you would if you were adding additional ingredients (nuts, choc chips, etc) to your ice cream.
ITALIAN CREMA ICE CREAM (GELATO ALLA CREMA)
Answering the question 'What would vanilla ice cream taste like without any vanilla?', Italian 'crema' ice cream is exceptionally delicious not because of what's in it, but rather what isn't. Ironically, it might be the best vanilla ice cream I've ever had. Without any other flavors in the way, all you taste is the sweet goodness of milk and cream, which I think is a revelation.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 12h40m
Yield 7
Number Of Ingredients 6
Steps:
- Pour milk into a saucepan. Add 2/3 cup plus 1 tablespoon sugar and egg yolks. Whisk thoroughly. Cook over medium heat, stirring gently with a spatula, until custard is steaming-hot and thick enough to coat the back of a spoon, about 10 minutes. Stir in heavy cream and salt and remove from heat.
- Pour custard through a fine mesh strainer and refrigerate until completely chilled, 8 hours to overnight.
- Pour mixture into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Seal top with plastic wrap, cover with a lid, and freeze until firm, at least 4 hours.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 25.4 g, Cholesterol 199.9 mg, Fat 18 g, Protein 4.8 g, SaturatedFat 10.3 g, Sodium 80.8 mg, Sugar 24.1 g
FROZEN FRUIT YOGURT (FOR ICE CREAM MACHINE)
I frequently make this during the summer using my favorite fruits (strawberries or blueberries or peaches, mmmmmm!!), just about any fruit can be used....experiment!
Provided by Dee514
Categories Frozen Desserts
Time 5m
Yield 1 Quart
Number Of Ingredients 6
Steps:
- Blend all ingredients together until smooth.
- Chill mixture (about 1-2 hours).
- Pour chilled mixture into your ice cream machine and freeze according to manufacturer's instructions.
Nutrition Facts : Calories 566.3, Fat 8.4, SaturatedFat 5.4, Cholesterol 36.8, Sodium 302, Carbohydrate 102.2, Sugar 101.5, Protein 22.7
STRAWBERRY ITALIAN ICE
"We discovered Italian ice about a year ago, and it has become a family favorite," reports Jay Hansen of Winter Haven, Florida. "The recipes I found, however, required quite a bit of sugar, so I developed my own version using fresh strawberries, fruit juice concentrate and a hint of lemon."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 5 servings.
Number Of Ingredients 4
Steps:
- In a blender, combine the apple juice concentrate, lemon juice and strawberries; cover and process until blended. Pour into an ungreased 8-in. square dish. Cover and freeze for 1-1/2 to 2 hours or until partially set. , Spoon into a large bowl; beat on medium speed for 1-1/2 minutes. Return to dish; freeze for 2-3 hours or until firm. , Remove from the freezer 10 minutes before serving. Garnish with mint if desired.
Nutrition Facts : Calories 109 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 27g carbohydrate, Fiber 3g fiber), Protein 1g protein.
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