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Recipes for Homemade Ice Cream, Yogurt,Sorbet
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Going back to the 18th and 19th
Century Ice cream was made by hand in a large bowl placed inside
a tub filled with ice and salt. This was called the pot-freezer
method. French confectioners invented the "sorbetière" , a
precursor of the modern Ice Cream maker, it was a covered pail
with a handle attached to the lid. In the pot-freezer
method, the temperature of the ingredients is reduced by the
mixture of crushed ice and salt. The hand-cranked churn, which
also uses ice and salt for cooling, replaced the pot-freezer
method.
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The first U.S. patent
for a hand crank Ice Cream maker was issued in 1843. The
hand-cranked churn produced smoother ice cream . In the early
2oth Century Immigrants at Ellis Island were served ice cream as
part of their Welcome to America meal. A popular myth claims
that the ice cream cone was invented at the 1904 World's Fair in
St. Louis, however, a New York City ice cream vendor actually
created the cone in 1896 to prevent customers from stealing his
serving glasses. He patented the idea in 1903 and it took off in
popularity at the 1904 World's Fair. The development of industrial refrigeration in the 1870s eliminated the need to cut and store natural ice and when the continuous-process freezer was perfected in 1926, it allowed commercial mass production of ice cream and the birth of the modern ice cream industry. |
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The most common method for producing ice cream at home is to use an ice cream maker, in modern times generally an electrical device that churns the ice cream mixture while cooled inside a household freezer, or using a solution of pre-frozen salt and water, which gradually melts while the ice cream freezes. Some more expensive models have an inbuilt freezing element. A newer method of making home-made ice cream is to add liquid nitrogen to the mixture while stirring it using a spoon or spatula. Some ice cream recipes call for making a custard, folding in whipped cream, and immediately freezing the mixture.
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Chocolate Frozen Yogurt
3/4 cup sugar
2 teaspoons cornstarch
12 ounces evaporated low fat milk
1 teaspoon vanilla
1 cup plain yogurt
2 ounces semisweet chocolate chips
In medium saucepan, combine the sugar and cornstarch. Stir in milk. Cook
and stir over moderate heat until thickened and bubbly. Remove from
heat; let the mixture in the refrigerator. Add the vanilla and yogurt.
Refrigerate until the mixture is cold. Melt the chocolate. While the
chocolate is hot, pour it very slowly into the chilled yogurt mixture
while stirring gently. Freeze in a ice-cream maker according to
manufacturer's directions.
teaspoon vanilla extract
2 1/4 cu p milk
1/2 cu p sugar
1 envelope gelatin
1/8 teaspoon salt
1 1/2 cu p plain yogurt
1/4 cup corn syrup
Combine the milk, sugar, gelatin, and salt. Let stand 1 minute. Cook
over low heat for 5 minutes or until the gelatin dissolves. Let the
mixture cool completely. Stir in the vanilla extract, yogurt, and corn
syrup. Pour into a bowl; cover and chill for 8 hours. Pour into a ice
cream machine and freeze according to manufacturer's instructions.
Frozen
Apricot Yogurt
1 1/2 cup Dried apricots
1 1/2 cup Orange juice
3 cups Low-fat yogurt
1 ts Grated orange rind
In small saucepan or microwave dish, combine apricots and orange juice.
Bring to a steady boil. Cover and simmer over medium heat for about 10
minutes.
Let cool.
Combine apricot mixture, yogurt and orange rind. Mix well. Freeze in an
ice-cream machine or transfer to shallow metal cake pan. Freeze until
almost solid. Break into big chunks and beat with electric mixer or food
processor until smooth.
Transfer to airtight container and freeze until firm -about 45 min to an
hour-.
Let stand in refrigerator for 15 to 30
minutes or until softened before serving.
3 cups raspberries
2/3 cup sugar
1 tablespoon cornstarch
1 cup milk
1/4 cup corn syrup
1 cup plain yogurt
In food processor purée the raspberries for about 1 minute or until
smooth. Strain and discard seeds. Set aside. Combine the sugar and
cornstarch in a small saucepan. Add the milk and bring to a boil. Cook 1
minute, stirring constantly. Remove from the heat. Stir in raspberry
purée and corn syrup. Let the mixture cool completely. Combine the
raspberry mixture and yogurt in a bowl; stir well. Cover and chill 8
hours. Pour raspberry mixture into a ice cream machine. Freeze according
to manufacturer's instructions.
3 pints raspberries
2 tablespoon fresh lemon juice
1 1/3 cups powdered sugar
1 cup nonfat yogurt, plain
In a blender, puree raspberries with lemon juice. To remove seeds, force
the puree through a fine strainer into a bowl. Mix in sugar and yogurt.
If necessary, chill until cold. Pour into the canister of an ice cream
maker and freeze according to the manufacturer's instructions.
Alternatively, freeze the mixture in a shallow metal cake pan until
solid, about 6 hours.
Break into chunks and process in a food processor.
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Mango & Peach Frozen Yogurt Recipe
2 medium (8 oz.) ripe mangoes, peeled and
cubed
2 cups peach low-fat yogurt
1/2 cup honey
In a blender or food processor container, process mango cubes until
smooth. Add yogurt and honey; process until well combined. Transfer
mixture to ice cream maker; freeze according to manufacturer’s
directions.
1/2 cup sugar
1 teaspoon gelatin
1/8 teaspoon nutmeg
1/2 cup milk
2 tablespoons corn syrup
1 1/2 pound peaches, peeled & quartered
1 cup plain yogurt
1/2 teaspoon vanilla
Combine the first 3 ingredients in a saucepan. Stir in milk; let stand 1
minute. Place over low heat; cook 5 minutes or until the gelatin
dissolves, stirring constantly. Remove from heat; stir in the corn
syrup. Let the mixture cool completely. In a food processor add the
peaches and process until smooth; scraping the sides of the processor
bowl occasionally. Combine the peach purée, gelatin mixture, yogurt, and
vanilla in a large bowl; stir well. Cover and chill 8 hours. Pour
mixture into a ice cream machine and freeze according to manufacturer's
instructions.
Banana-Strawberry Frozen
Yogurt
2 ripe bananas
1 cup sliced strawberries
1 cup plain fat-free yogurt
1/2 cup sifted powdered sugar
1 tsp. vanilla extract
Place ingredients in a food processor; process until smooth. Pour into
freezer can of an ice-cream freezer; freeze according to manufacturer's
instructions. Spoon into freezer-safe container; cover and freeze.
2 Cup Fresh Blueberries
1 Banana -mashed
3/4 Cup -Quantity Flexible
1/2 Cup Orange Juice
2 cup Nonfat Yogurt plain
1 tsp Vanilla Extract
In an electric blender or food processor, combine all ingredients.
Blend well.
Pour into ice cream maker and freeze according to manufacturer's
instructions.
Defrost slightly before serving
Chocolate Swirl Frozen Yogurt
3/4 cup Sugar
2 tsp Cornstarch
12 oz Can lowfat evaporated milk
1 tsp Vanilla extract
1 cup Plain lowfat yogurt, stirred
2 oz Semi-sweet chocolate
In medium saucepan, combine sugar and cornstarch. Stir in milk. Cook and
stir over moderate heat until thickened and bubbly. Remove from heat;
cool to lukewarm. Add vanilla and yogurt. Refrigerate until mixture is
cold.
Melt chocolate. While chocolate is hot, pour it very slowly into chilled
yogurt mixture while stirring gently. Freeze in ice-cream maker
according to manufacturer's directions; or follow refrigerator-freezer
instructions previously posted.
2 lb Golden apples cored, and cut into 1/4
-1/2" thick slices
1/4 cup sugar
1/2 tsp ground cinnamon
2 tbl lemon juice
6 scoop fat-free no-sugar-added
vanilla frozen yogurt - (1/4-cup ea)
Grated nutmeg to taste
Lay apple slices in a 3-quart or larger crockery slow cooker.
Combine sugar and cinnamon.
Sprinkle over apples and drizzle with lemon juice.
Cover and cook on Low for 6 1/2 to 8 hours.
To serve, spoon hot apples into 6 dessert dishes.
Top each with a scoop of frozen yogurt.
Lightly sprinkle with nutmeg and serve.
Kiwi Sorbet Recipe
12 kiwis
3/4 cu p sugar
1 large egg white, slightly beaten
Peel the kiwis and slice them coarsely. Place in a food processor along
with the sugar and puree finely. Be sure there are no lumps. There
should be about 3 cups of puree.
Transfer the mixture to an ice-cream freezer and process according to
manufacturer's directions.
Beat the egg white with 2 or 3 strokes of a whisk. When the mixture is
half-frozen, pour the egg white into it and resume freezing until done.
1/2 c up corn syrup
2/3 c up sugar
1 watermelon
4 tablespoons lime juice
2 tablespoons grenadine
Remove the Rind from the Melon. Pick out all the seeds, and break the melon into chunks. Take half of the melon, place that amout of melon into the blender with all sugar. Mix until the melon and sugar are combined thoroughly. Take the other half and put it in the blender with the corn syrup. Mix together. In a large bowl mix the 2 portions together. If needed, use a hand-blender to liqueify the contents. Place liquefied watermelon into a container and freeze
1 quart full-flavored strawberries
½ cup frozen apple juice concentrate
2 tablespoons lemon juice
Puree all ingredients in a food processor, pour into a bowl, cover, and
freeze for 3 or 4 hours.
Remove the bowl from the freezer about every 45 minutes and puree again
for a smooth consistency. Let the sorbet sit out at room temperature for
15 minutes or so before serving
