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RECIPE TIPS
The recipes that follow offer you a variety of options for delicious frozen
drinks and desserts. You may create or use recipes of your own, as long
as they yield no more than 2 quarts.
Recipe Tips
• Some recipes use precooked ingredients. For best results, the mixture
should be chilled overnight before using. Or, chill the recipe over an ice
bath, until it is completely cooled, before using.
• To make an ice bath, fill a large container with ice and water. Place
saucepan or other container into the ice bath. Cool precooked
ingredients completely.
• Prior to freezing, most recipes may be stored in the refrigerator for up
to three days.
• You may substitute lower-fat creams (e.g., half-and-half) and milk
(reduced fat or low-fat) for heavy cream and whole milk used in many
recipes. However, keep in mind that the higher the fat content, the
richer and creamier the result. Using lower-fat substitutes may change
the taste, consistency and texture of the dessert. When substituting, be
sure to use the same volume of the substitute as you would have used
of the original item. For example, if the recipe calls for 2 cups of cream,
use a total of 2 cups of the substitute (such as 1 cup cream,
1 cup whole milk).
• In recipes that use alcohol, add the alcohol during the last two minutes
of the freezing process. Otherwise, the alcohol may impede the freezing
process.
• When making sorbet, be sure to test the ripeness and sweetness of the
fruit before you use it. The freezing process reduces the sweetness of
the fruit so that it will taste less sweet than the recipe mixture. If the fruit
tastes tart, add sugar to the recipe. If the fruit is very ripe or sweet,
reduce the amount of sugar in the recipe.
• When making more than one recipe at a time, be sure the freezer bowl
is completely frozen before each use.
• Make sure mixing arm and lid are in place before turning on machine.
Mix-Ins for Ice Cream
Turn any of the “plain” flavors of ice cream into something fun by adding
up to 1 cup of any of the following (or a mixture of 2 or more totaling 1
cup): chopped cookies, favorite candy bars, brownies, leftover cake,
marshmallows, chocolate morsels, peanut butter morsels, butterscotch
morsels, toasted nuts, etc. Ingredients should be added about 5 minutes
before the recipe is complete. Once the dessert has begun to thicken,
add the ingredients through the ingredient spout. Nuts and other
ingredients should be no larger than a chocolate chip.
ICE CREAM SERVING SUGGESTIONS
Ice Cream Terrine
You can make an ice cream terrine or loaf as a special way to serve your
homemade ice cream, gelato, frozen yogurt, or sorbet. Simply line an
8-cup (9 x 5 x 3-inch) loaf pan with a large sheet of plastic wrap. Spoon
frozen mixture into prepared pan, cover completely and freeze for at least
2 hours. If desired, frozen mixture can be layered with thin cookies or
layers of cake, about ¼- to ½-inch thick. Remove from freezer and place
in refrigerator for 20 to 30 minutes before serving to facilitate slicing. Slice
with a sharp knife that has been dipped in hot water, then dried.
Ice Cream Pies
You can easily make an ice cream pie using any flavor of ice cream,
frozen yogurt, or even sorbet. Begin with a cooled crust – traditional
pastry or crumb (it can be placed in the freezer while you are mixing your
filling). You can fill the crust directly or add a layer of syrup, chocolate
(you can sprinkle the hot crust with chopped chocolate or chocolate
chips – they will then melt and form a layer of chocolate candy) or nuts.
Spoon your frozen mixture directly from the ice cream maker into the
chilled crust. Freeze for 1 hour until the top is firm, then cover and freeze
until needed. Remove from the freezer and place in the refrigerator
30 minutes before serving so that it will become soft enough to slice
but will still hold its shape. Serve plain, or with additional toppings
such as fresh fruit, fruit syrup, chocolate or caramel sauce, nuts, cherries,
etc. Top with freshly whipped cream.
Ice Cream Sodas
Ice cream sodas are made with a flavoring syrup, soda, and a scoop of
your favorite ice cream, frozen yogurt or sorbet. Place 2 tablespoons
syrup in the bottom of a large glass. Add chilled soda or seltzer to within
2 inches of the rim of the glass.
Top with 1 large scoop of very firm ice cream, frozen yogurt or sorbet –
trying to get the scoop to straddle the rim of the glass but also be partly
submerged in the soda. If the ice cream is too deep into the soda it will
cause it to overflow, and if it doesn’t touch, it is not an ice cream soda.
The ice cream soda can be topped off with a squirt of whipped cream.
The possibilities are endless. You can do a traditional soda such as a
Black-and-White (chocolate syrup, seltzer, vanilla ice cream) or use ginger
ale with a scoop of fruit-flavored sorbet – or a more exotic combination.
Medleys or Parfaits
Choose flavors and colors that complement each other, and layer in
parfaits or arrange on plates using small scoops. For instance, a bowl of
small scoops of Low-Fat Strawberry Frozen Yogurt, Mango Frozen Yogurt
and Blueberry Gelato will make a dramatic presentation. Or try a medley
of jewel-toned sorbets, such as Raspberry Mint, Lemon Basil and
Coconut Cardamom.