How To Make Great Tasting Ice Cream

Introduction

This recipe book begins with a classic cooked custard base, it is used in many of the ice cream recipes outlined here. It is also a base that will work with most any added ingredient, so feel encouraged to experiment. This base is followed by 8 egg free "Philly Style" recipes where the cream is not cooked into a custard. After the custard based recipes we have included several sorbet, sherbet & frozen yogurt recipes. The booklet concludes with some delicious frozen drink recipes.

How to use this booklet

Ice cream machines come in a variety of capacities so the quanities need to be adjusted for the size of you machine and the number of batches you plan to make. For cream based recipes 1 quart of base yields 2 quarts of ice cream. So, you put 1 quart in a 2 quart machine to make a batch. Overrun is the percentage increase from base to finished product. The cream based recipes are expected to produce a 100% overrun. Based on the actual fat content and added ingredients, the overrun % may vary, you can adjust the the amount of base once you determine the overrun for the recipe using your ingrediants. If you use too much base, the mixture may never freeze and you will damage your machine. Recipes without cream will not increase in volume so the amount of base does not need to be halved.

Custard Ice Cream Base

This base will keep for 3 to 4 days if kept in the refrigerator in a tightly covered jar. It is important that the jar be well sealed or the base will pick up flavors from other foods. If you prefer to use turbinado sugar, substitute it for the granulated in the recipe.

• 3 cups heavy cream
• 1 cup whole milk (Variation: 1/2 Cup Milk & 1/2 Cup Buttermilk)
• ¾ cup sugar
• 4 egg yolks

Heat the cream, milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot. Place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour it into the liquid in the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 8 minutes. Be sure not to let the mixture boil at any time or it will curdle. Strain the mixture into a clean bowl and use as directed in the specific recipes.

Banana Ice Cream

• 4 ripe bananas (the riper the bananas, the more flavor)
• 3 tablespoons fresh lemon juice
• ¾ cup simple syrup, when using fresh ripe fruit simple syrup can be reduced or eliminated.
• 1 cup heavy cream

Working quickly to keep the bananas from darkening, peel and place them in a food processor with the lemon juice. Purée until smooth. You should have about 2 cups of purée. Stir in the simple syrup, then the cream. Pour the mixture into the bowl of the machine and freeze.

Strawberry Ice Cream

• 2 pints strawberries, washed and hulled
• ½ cup plus 2 tablespoons superfine sugar
• 3 tablespoons fresh lemon juice
• 1 ½ cups heavy cream

Purée the strawberries in a food processor. Stir in the remaining ingredients. Pour the mixture into the bowl of the machine and freeze.

Maple Walnut Ice Cream

• 2 cups heavy cream
• ¾ cup milk
• 1 ¼ cups Vermont grade A maple syrup
• ¾ cup walnut pieces

Pour the cream, milk and maple syrup into the bowl of the machine. Add the nuts and freeze.

Peach Ice Cream

• 2 16-ounce can peaches packed in heavy syrup, drained, liquid discarded.
• ¾ cup simple syrup
• 3 tablespoons fresh lemon juice
• 1 cup heavy cream

Purée the peaches in a food processor. Add the syrup, lemon juice and cream. Pour the mixture into the bowl of the machine and freeze.

Apricot Ice Cream

• 2 16-ounce can apricots packed in heavy syrup, drained, liquid discarded.
• ¾ cup simple syrup
• 2 tablespoons fresh lemon juice
• 1 cup heavy cream

Purée the apricots in a food processor. Add the syrup, lemon juice and cream. Pour the mixture into the bowl of the machine and freeze.

Quick Raspberry Ice Cream

• 2 10-ounce partially thawed raspberries packed in syrup, partially thawed.
• 2 cups heavy cream

Lightly crush the raspberries while still in the bag. Pour into the bowl or the machine and add the cream. Freeze.

Coconut Ice Cream

• 1 15-ounce can sweetened cream of coconut
• 1 cup milk
• 1 ½ cups heavy cream
• ½ cup tightly-packed sweetened coconut flakes

Place the coconut cream and milk in a food processor and blend thoroughly. Stir in the cream and coconut flakes. Pour the mixture into the bowl of the machine and freeze.

Avocado Ice Cream

• 4 8-ounce avocados
• ¾ teaspoon salt
• 1 cup superfine sugar
• 6 tablespoons fresh lemon juice
• 1 cup heavy cream

Peel and pit the avocados. Cut them into chunks and purée in a food processor. You should have about 3 cups of purée. With the machine running, add the remaining ingredients. Pour the mixture into the bowl of the machine and freeze.

Rich Vanilla Ice Cream

• 3 cups heavy cream
• 1 cup whole milk
• ¾ cup sugar
• 2 vanilla beans, split, or 2 tablespoons vanilla extract
• 4 egg yolks

Follow the recipe for the Custard Ice Cream Base, adding the vanilla beans to the saucepan with the cream, milk and sugar. Just before straining, scrape the seeds from the beans into the custard base. If using vanilla extract, add to the base after straining. Pour the mixture into the bowl of the machine and freeze.

Honey Vanilla Ice Cream

Follow the recipe for Rich Vanilla Ice Cream, substituting a cup of honey for the sugar.

Chocolate Ice Cream

• 3 ounces semisweet chocolate
• 1 ounce unsweetened chocolate
• 1 recipe Custard Ice Cream Base, warm

Melt the chocolate together in a saucepan over low heat, stirring occasionally until smooth. Gradually add some of the ice cream base to the chocolate, whisking it frequently to keep the chocolate smooth. Add the remaining ice cream base and cook over low heat until the mixture is well blended. Cool thoroughly. Pour the mixture into the bowl of the machine and freeze.

Coffee Ice Cream

• 1 recipe Custard Ice Cream Base
• ¾ cup instant coffee granules, preferably espresso

Mix about 1 cup of the Custard Ice Cream Base together with the coffee. Stir over low heat until the coffee is dissolved. Mix the remaining base. Cool thoroughly. Pour the mixture into the bowl of the machine and freeze.

Pistachio Ice Cream

• 1 recipe Custard Ice Cream Base, chilled
• 1 cup shelled, blanched, peeled, coarsely chopped pistachio nuts
• ½ teaspoon almond extract

Mix all the ingredients together. Pour the mixture into the bowl of the machine and freeze.

Cinnamon Ice Cream

• 1 recipe Custard Ice Cream Base
• ¾ teaspoon ground cinnamon or 2 cinnamon sticks

Put about 2 cups of the Custard Ice Cream Base with the cinnamon in a saucepan. Cook over low heat, stirring constantly, 5 to 10 minutes, or until the mixture is warm and suffused with cinnamon flavor. Cool thoroughly. Remove cinnamon sticks, if used. Pour the mixture into the bowl of the machine and freeze.

Fresh Peach Ice Cream

This same technique will work with other pitted fruits. Fresh cherries are particularly good. Purée the fruit in a food mill so the pits and skins are easily separated from the pulp.

• 1 ¼ pounds (about 8 medium) peaches
• ¼ cup fresh lemon juice
• 1 ½ cups heavy cream
• 1 ½ cups milk
• ¾ cup sugar
• 3 egg yolks

Peel and pit the peaches, reserving the peel and pits. Purée the pulp with the lemon juice. You should have 2 cups of purée. Refrigerate.

Place the reserved peels and pits in a saucepan with the cream and milk. Simmer covered over low heat for 20 minutes. Do not boil. The mixture may look slightly separated due to the acid in the fruit. Add the sugar and stir to dissolve.

Place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of the hot liquid. When the mixture is blended, slowly pour it into the liquid in the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of the spoon, about 8 minutes. Be sure not to let the mixture boil at any time or it will curdle. Strain the mixture into a clean bowl and cool thoroughly.

Combine the custard mixture with the peach purée. Pour the mixture into the bowl of the machine and freeze.

Oreo Ice Cream

• 1 recipe Chocolate Ice Cream or Rich Vanilla Ice Cream, chilled but not frozen.
• 1 cup broken Oreo cookies (8 to 10)

Pour the chocolate or vanilla ice cream mixture into the bowl or the machine and freeze 10 minutes, then add the Oreos. Continue to freeze.

Brown Sugar Pecan Ice Cream

• 3 cups heavy cream
• 1 cup milk
• 1 scant packed cup brown sugar
• 4 egg yolks
• 1 cup pecan pieces

Heat the cream, milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot. Place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of the hot liquid. When the mixture is blended, slowly pour it into the liquid in the saucepan, whisking constantly. Cook over medium heat, stirring constantly until the mixture thickens slightly and coats the back of a spoon, about 8 minutes. Be sure not to let the mixture boil at any time or it will curdle. Strain into a clean bowl and cool thoroughly. Stir in the nuts. Pour the mixture into the bowl of the machine and freeze.

Lemon Ice Cream

• Zest of 1 lemon
• 2/3 cup sugar
• 2 ½ cups heavy cream
• 1 cup milk
• 5 egg yolks
• 7 tablespoons freshly squeezed lemon juice, strained

Put the lemon zest and sugar in a food processor and process until the zest is finely chopped. In a saucepan, mix the lemon and sugar with 1 ½ cups heavy cream and all the milk. Bring to a boil, stirring occasionally to dissolve the sugar. Place the egg yolks in a large bowl and whisk briefly. Still whisking the yolks, slowly pour in the hot cream. When the mixture is smooth, pour it back into the saucepan or into the top of a double boiler. Cook over low heat or over simmering water, stirring constantly, until the mixture becomes a thick custard, about 15 minutes. Do not let the mixture boil.

Place the custard in a metal bowl set over a larger bowl of ice. Stir until very cold and thick. Mix in the lemon juice. Whip the remaining cup of cream until stiff. Fold in the lemon custard. Place the mixture in the bowl of the machine and freeze 20 minutes.

Simple Syrup (used in Sorbet recipes)

Since your goal is a frozen dessert, it will freeze faster if all the ingredients are cold - or at least room temperature – to begin with. So, while making the simple syrup takes only a few minutes, waiting for it to cool takes long. Making it ahead of time is a true timesaver.

• 4 cups sugar
• 4 cups water

Place the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool to room temperature, then refrigerate in a covered jar.

When making sorbet from fresh, ripe fruit, simple syrup can be reduced or eliminated.

Fresh Strawberry Sorbet

• 2 pints strawberries, washed and hulled
• 1 cup plus 2 tablespoons simple syrup
• ¼ cup fresh lemon juice

Purée the strawberries in a food processor. You should have about 3 cups. Stir in 1 cup of simple syrup and the lemon juice. Taste and add remaining syrup if necessary. Pour the mixture into the bowl of the machine and freeze.

Cantaloupe Sorbet

• 1 large cantaloupe
• 1 ¼ cups simple syrup
• 1 tablespoon fresh lemon juice

Peel and seed the cantaloupe. Cube the flesh and purée in a food processor. You should have about 3 ½ cups of purée. Stir in the simple syrup and lemon juice. Pour the mixture into the bowl of the machine and freeze.

Kiwi Sorbet

• 8 kiwi fruits
• 1 ⅓ cups simple syrup
• 4 teaspoons fresh lemon juice

Peel the kiwis. Purée in a food processor. You should have about 2 cups of purée. Stir in the simple syrup and lemon juice. Pour the mixture into the bowl of the machine and freeze.

Watermelon Sorbet

• ½ watermelon, approximately
• 1 cup simple syrup
• 2 tablespoons fresh lemon juice

Remove the seeds and rind from enough watermelon to make 3 ½ cups of purée in a food processor. Stir in the simple syrup and lemon juice. Pour the mixture into the bowl of the machine and freeze.

Mango Sorbet

• 4 ripe mangoes
• 1 cup simple syrup
• ¼ cup fresh lemon juice

Peel and pit the mangoes. Purée the fresh mangoes in a food processor. You should have about 3 ¼ cups of purée. Stir in the simple syrup and lemon juice. Force the mixture through a fine sieve. Pour the mixture into the bowl of the machine and freeze.

Fresh Pineapple Sorbet

• 1 small ripe Hawaiian pineapple
• 1 cup simple syrup
• 2 tablespoons fresh lemon juice

Peel, core and cube the pineapple. Place the cubes in a food processor and process until very smooth and frothy. You should have 2 ½ cups. Stir in the simple syrup and lemon juice. Taste and add more syrup or juice if needed. Pour the mixture into the bowl of the machine and freeze.

Pear Sorbet

• Three 16-ounce cans pear packed in heavy syrup, liquid drained and discarded
• 1 cup plus 2 tablespoons simple syrup
• 6 tablespoons fresh lemon juice

Purée the pears in a food processor. Stir in the simple syrup and lemon juice. Pour the mixture into the bowl of the machine and freeze.

Apricot Sorbet

Substitute canned apricots for the pears. Use only 3 tablespoons lemon juice.

Peach Sorbet

Substitute canned peaches for the pears. Use only ¼ cup lemon juice.

Cherry Sorbet

• 3 16-ounce cans pitted big cherries in heavy syrup
• 2 cups simple syrup
• ¼ cup fresh lemon juice
• ¼ cup water

Drain the cherries, reserving 2 tablespoons of the syrup. Put the cherries through a food mill. Stir in the cherry syrup, simple syrup, lemon juice and water. Pour the mixture into the bowl of the machine and freeze.

Pineapple Sorbet

• 1 20-ounce can pineapple packed in its own juice
• 1 ¾ to 2 cups simple syrup
• Drain the pineapple and reserve the juice for another use. Purée the pineapples in a food processor. Stir in the reserved syrup, sugar and lemon juice. Pour the mixture into the bowl of the machine and freeze.

Mandarin Orange Sorbet

• 5 11-ounce cans mandarin oranges packed in light syrup
• 1 cup superfine sugar
• 3 tablespoons fresh lemon juice

Drain the oranges and reserve 2 cups of the syrup. Purée the oranges in a food processor. Stir in the reserved syrup, lemon juice and sugar. Pour the mixture into the bowl of the machine and freeze.

Strawberry Sorbet

• 2 10-ounce packages frozen strawberries packed in syrup
• 1 cup simple syrup
• 3 tablespoons fresh lemon juice

Purée the strawberries with their syrup in a food processor. Stir in the simple syrup and lemon juice. Pour the mixture into the bowl of the machine and freeze.

Raspberry Sorbet

Substitute frozen raspberries for the strawberries. Taste the mixture. You many need up to ¾ cup more simple syrup.

Extra Smooth Fluffy Strawberry Sorbet

• 6 tablespoons water
• ¾ cup sugar
• 3 egg whites
• 3 cups strawberries, washed, hulled and puréed
• 1 ½ tablespoons fresh lemon juice

Combine the water and sugar in a small saucepan. Dissolve the sugar over medium heat, then continue cooking until the mixture boils and becomes clear. Use a wet brush to wash down the sides of the pot to dissolve any sugar crystals. Continue to boil the mixture until it reached the soft ball stage, 238°F. If you don’t have a thermometer, test by putting a drop of syrup in cold water. When the drop forms a solid but soft ball, the syrup is ready.

While you are making the syrup, place the egg whites in a very clean metal bowl. Beat until they just begin to foam. Then slowly pour in the hot sugar syrup. Take a full minute to add the syrup. Continue beating for about 10 minutes, or until the bottom of the bowl feels cool to the touch. Gently fold in the strawberry purée and lemon juice. It is not necessary to blend thoroughly. Pour the mixture into the bowl of the machine and freeze.

Sugarless Apple Sorbet

• 3 cups unsweetened apple juice
• One 6-ounce can unsweetened concentrated apple juice
• 3 tablespoons fresh lemon juice

Place the apple juice, concentrate and lemon juice in the bowl of the machine and freeze.

Cranberry Juice Sorbet

• 3 cups plus 6 tablespoons canned or bottled cranberry juice
• ½ cup plus 1 tablespoon simple syrup

Mix the cranberry juice and simple syrup together. Pour the mixture into the bowl of the machine and freeze.

Orange Sorbet

• 1 quart orange juice
• ¼ cup superfine sugar
• 1 tablespoon fresh lemon juice

Put the orange juice, sugar and lemon juice in the bowl of the machine and freeze.

Grapefruit Juice Sorbet

• 2 ⅔ cups unsweetened grapefruit juice
• 1 ⅓ cups simple syrup

Mix the grapefruit juice and simple syrup together. Pour the mixture into the bowl of the machine and freeze.

Grape Juice Sorbet

Substitute unsweetened grape juice for the grapefruit juice

Lemon Sorbet

• 1 ½ cups fresh lemon juice
• 1 tablespoon grated lemon zest
• 3 cups simple syrup

Place the lemon juice, zest and simple syrup in the bowl of the machine and freeze.

Honey Lemon Sorbet

• ½ cup hot water
• ⅔ cup honey
• 1 tablespoon grated lemon zest
• 1 cup fresh lemon juice
• 2 cups cold water

Place the hot water, honey and zest in the bowl. Stir until honey dissolves. Stir in the lemon juice and cold water. Pour the mixture into the bowl of the machine and freeze.

Chocolate Sorbet

• 4 ounces unsweetened chocolate, broken into chunks
• 1 quart water
• 1 ½ cups sugar

Use a knife or a food processor to chop the chocolate into very small pieces. Heat the water and sugar together in a saucepan. Add the chocolate and simmer for 20 to 30 minutes until the mixture is very smooth and not grainy. Do not boil. Cool thoroughly. Pour the mixture into the bowl of the machine and freeze.

Maple Syrup Sorbet

• 1 ⅓ cups Vermont grade A maple syrup
• 2 cups water

Combine the maple syrup and the water. Pour the mixture into the bowl of the machine and freeze.

Champagne Sorbet

• 1 bottle (about 3 cups) chilled Champagne
• 1 ½ cups simple syrup

Pour the Champagne and simple syrup into the bowl of the machine and freeze 30 minutes.

Calvados Sorbet

• 1 ¾ cups plus 2 tablespoons Calvados
• 3 tablespoons simple syrup

Heat 1-½ cups Calvados in a saucepan over medium heat until warm. Turn off the heat, stand back and touch a lit match to the Calvados. Let it flame until the flames die down, about 8 minutes. Stir in the remaining 6 tablespoons of unflamed Calvados and the simple syrup. Pour the mixture into the bowl of the machine and freeze 30 minutes.

Vanilla Ice Milk

This is a basic recipe. You may add other flavorings, fruit purées or nuts according to taste.

• 3 cups skim milk
• ½ cup sugar
• 6 tablespoons non-fat dry milk
• 1 ½ teaspoons vanilla extract

Heat the milk, sugar and non-fat dry milk in a saucepan, stirring until the sugar and dry milk are dissolved. Cool thoroughly. Stir in the vanilla. Pour the mixture into the bowl of the machine and freeze.

Chocolate Ice Milk

• 1 quart milk
• 1 ⅓ cups sugar
• 4 ounces unsweetened chocolate

Heat the milk and sugar together in a saucepan. In another saucepan, melt the chocolate slowly over low heat. When smooth, gradually add the milk-sugar mixture to the chocolate, stirring constantly to keep the chocolate smooth. Cook over medium heat until the mixture is smooth. Cool thoroughly. Pour the mixture into the bowl of the machine and freeze.

Strawberry Milk Sherbet

• 2 cups skim milk
• ⅓ cup sugar
• 6 tablespoons non-fat dry milk
• 1 ½ teaspoons vanilla extract
• 1 pint strawberries, washed, hulled and coarsely chopped
• 1 tablespoon fresh lemon juice

Heat the milk, sugar and non-fat dry milk in a saucepan, stirring until the sugar and dry milk are dissolved. Cool thoroughly. Stir in the strawberries, lemon juice and vanilla. Pour the mixture into the bowl of the machine and freeze.

Fresh Frozen Strawberry Yogurt

• 2 pints strawberries, washed and hulled
• 2 cups unflavored yogurt
• 1/3 cup honey

Purée the strawberries in a food processor. Put the yogurt, honey and strawberry purée into the bowl of the machine and freeze.

Frozen Strawberry Yogurt

• 4 cups commercial strawberry yogurt

Pour the mixture into the bowl of the machine and freeze.

Honey Frozen Yogurt

• 4 cups unflavored yogurt
• 1 cup honey

Pour the mixture into the bowl of the machine and freeze.

Carob-Honey Frozen Yogurt

• 3 cups unflavored yogurt
• ½ cup honey
• ¾ cup powdered carob

Mix the yogurt, honey and powdered carob in a bowl until smooth. Pour the mixture into the bowl of the machine and freeze.

Pińa Colada

• 1 20-ounce can crushed pineapple, drained
• 1 cup coconut cream
• 4 dashes bitters
• ¼ teaspoon salt
• 1 cup water
• 1 cup rum

Purée the pineapple in a food processor. You should have about 1½ cups of purée. Place the purée in the bowl of the machine with the remaining ingredients and freeze 25 to 30 minutes depending on how firm you like your drinks.

Banana Daiquiri

3 ripe bananas

⅓ cup fresh lemon juice

¾ cup rum

½ cup superfine sugar

¾ cup water

Working quickly to keep the bananas from darkening, peel and place them in a food processor with the lemon juice. Purée until smooth, then stir in the remaining ingredients. Pour the mixture into the bowl of the machine and freeze 25 to 30 minutes, depending on how firm you like your drinks.

Strawberry Daiquiri

• 2 pints strawberries, washed and hulled
• ½ cup superfine sugar
• ½ cup fresh lemon or lime juice
• 1⅓ cups rum

Purée the strawberries in a food processor. Place the purée in the bowl of the machine with the remaining ingredients and freeze 25 to 30 minutes, depending on how firm you like your drinks.

Frozen Margarita

• ¾ cup tequila
• ½ cup triple sec
• 1 cup fresh lemon or lime juice
• ¼ cup water

Power all the ingredients in the bowl of the machine and freeze 15 to 20 minutes, depending on how firm you like your drinks. While the mixture is freezing, rub the rims of 6 glasses with a lemon wedge. Dip the rims in salt. Serve the drinks in the salted glasses.