Fruit Sorbet
3 cups Pureed Fruit (such as Strawberries, Raspberries, Blueberries, or Fresh Pineapple)
1/2 cup Sugar
1 cup Water
Combine sugar and water in a small sauce pan. Simmer to dissolve sugar. Cool. Combine all ingredients in a blender or food processor, and beat well until smooth. Cover and chill thoroughly. Place into your ice cream machine. Follow directions on your machine for freezing process.
Strawberry Sorbet
3 cups Fresh Pureed Strawberries
1 cup Sugar
1 tsp. Lemon Juice
4 oz. Egg Substitute
Combine all ingredients in a blender or food processor, and beat well until smooth. Cover and chill thoroughly. Pour mixture through a strainer before placing into your ice cream machine. Follow directions on your machine for freezing process.
Watermelon Sorbet
3 cups Ripe Seeded Pureed Watermelon
1 cup Sugar
1 tsp. Lemon Juice
4 oz. Egg Substitute
Combine all ingredients in a blender or food processor, and beat well until smooth. Cover and chill thoroughly. Pour mixture through a strainer before placing into your ice cream machine. Follow directions on your machine for freezing process.
Lemon Ice
12 oz. Can Frozen Lemonade Concentrate
3 cups Water
1 to 1 1/2 cups Sugar
Combine sugar and water in a small sauce pan. Simmer to dissolve sugar. Cool. Combine all ingredients in a blender or food processor, and beat well until smooth. Cover and chill thoroughly. Place into your ice cream machine. Follow directions on your machine for freezing process.
Pineapple Ice
12 oz. Can Frozen Pineapple Concentrate
3 cups Water
1 cup Sugar
Combine sugar and water in a small sauce pan. Simmer to dissolve sugar. Cool. Combine all ingredients in a blender or food processor, and beat well until smooth. Cover and chill thoroughly. Place into your ice cream machine. Follow directions on your machine for freezing process.
Tangerine Ice
12 oz. Can Frozen Tangerine or Orange Concentrate
3 cups Water
1 to 1 1/2 cups Sugar
Combine sugar and water in a small sauce pan. Simmer to dissolve sugar. Cool. Combine all ingredients in a blender or food processor, and beat well until smooth. Cover and chill thoroughly. Place into your ice cream machine. Follow directions on your machine for freezing process.
SAUCES
Blackberry Sauce
1 1/2 cups Sugar
2 cups Fresh Blackberries
2 Tbsp. Grand Marnier (optional)
2 Tbsp. Orange Juice
Combine all ingredients in a blender. Puree until smooth. Strain to remove the seeds. Refrigerate until serving or freeze for long term storage.
Butterscotch Sauce
1/2 cup Dark Corn Syrup
1/4 cup Light Brown Sugar
1/2 cup Sugar
1/2 cup Half and Half
2 Tbsp. Butter
1 tsp. Vanilla Extract
Combine all ingredients except the vanilla in a small sauce pan. Bring to a full boil. Cook for about 5 minutes, stirring constantly. Cool slightly and add the vanilla. Serve warm. If made ahead of time, rewarm in the microwave.
Fast-n-Easy Chocolate Sauce
1 cup Heavy Cream
1 cup Semisweet Chocolate
In a sauce pan, bring cream to a boil. Turn off heat. Add chocolate, mixing until melted. Refrigerate until serving.
Before using, thin to desired consistency with additional heavy cream.
Maraschino Cherry Sauce
1 bottle Maraschino Cherries.
Place the cherries in a blender or food processor, minus all the juice except a small amount for chopping purposes. Place back in the jar with juice. Refrigerate until ready to use.
Raspberry Sauce
2 cups Fresh Raspberry
2 Tbsp. Grand Marnier (optional)
2 Tbsp. Orange Juice
1 cup Sugar
Combine all ingredients in a blender. Puree until smooth. Strain to remove the seeds. Refrigerate until serving or freeze for long-term storage.
Red Wine Sauce
Beaujolais, Bardolino, Zinfandel, and Valpollicella all work very well with this recipe. For a more intense flavor, try Cabernet or Chianti
1 Cinnamon Stick
1 cup Sugar
3 Whole Cloves
1 1/2 cups Red Wine
1 1/2 Tbsp. Orange Zest (grated and peeled)
3 Tbsp. Orange Peel
Combine all ingredients in a small saucepan. Simmer for about 5 minutes. Strain the mixture. Refrigerate until serving or freeze for long-term storage.
Strawberry Sauce
2 cups Fresh Strawberries, stems removed
2 Tbsp. Grand Marnier (optional)
2 Tbsp. Orange Juice
1 cup Sugar
Combine all ingredients in a blender. Puree until smooth. Strain to remove the seeds. Refrigerate until serving or freeze for long-term storage.
Ice Cream Extra’s.
Make sure your recipe is cool before making (any cooked recipes should be cooled thoroughly, and uncooked recipes should be well chilled when ready to use.)
Make sure that fruits, nuts, or anything else to be added near the end of the freezing process, also be refrigerated and well chilled before use, for best results.
Using an egg substitute, such as Egg Beaters, is easier. 4 oz. of egg substitute is equivalent to 2 whole eggs. Egg substitute is also pasteurized, which is safer and easier to use.
Adding one small egg white will add volume and creaminess to most mixes.
To pasteurize your own eggs, boil a small pan of water, and place egg in shell in boiling water for 30 seconds. Remove. Do one egg at a time so you don’t lose track of which was first. They won’t start to cook, but it will kill any germs or bacteria.
1 to 1 1/2 tsp. of unflavored gelatin can be added to recipes to improve texture and stability. Use about 1 cup of warmed liquid from the recipe to soften and dissolve the gelatin, then proceed as directed.
Cream, sugar, eggs, and milk are the most common ingredients in ice cream. Substitutions with similar ingredients may be used depending upon preference. Examples: Any type of cream can be used, but there will be a difference in color, texture, and flavor. The richer the cream the richer the results. Artificial sweeteners can be used in place of sugar. Its measurement may need to be adjusted to the recipe, depending on taste. Make sure sweetener is dissolved well in cold mixture, not hot.
Flavors should be more pronounced before freezing. Freezing tends to mellow out the flavors.
You can add a dash of salt to enhance flavors if you like.
If adding alcohol to a recipe, add it at the end of freezing cycle.
Please excuse my ignorance,but why, in a lot of the ice-cream recipes,is egg substitute called for?
I’m in the UK and we don’t see many recipes that call for it,and I’m not sure where I’d find it if I really needed it either.Can I not just use fresh eggs?
Karen.
Thankyou KW,I’ve found that very helpful.
Karen.