We are happy to share with you recipes for natural, delicious ice cream for tabletop ice cream makers.
Basic Vanilla Ice Cream Recipe :
Ice cream, made from egg yolk and cream, is the base for many different types of ice cream. The following recipe, no less traditional, is for vanilla ice cream. If you don't have vanilla sugar on hand, you can use the resulting product as a base for many different types of ice cream.
4 egg yolks
100 g of sugar
300 ml of milk
300 ml cream
2 teaspoons vanilla sugar
Bring the milk to a simmer over low heat. Whisk the yolk and sugar. Then, stirring constantly, slowly pour the milk and cream into the beaten yolk. Whisk the mixture back into the saucepan and whisk until it forms a smooth paste. Do not let it boil, as this will cause the ingredients to separate.
Remove the pan from the heat, let the mixture cool, and then beat it with vanilla sugar. Transfer the resulting mixture to the mixer.
Milk ice cream
200 ml cream
450 ml of milk
175 g of sugar
A pinch of salt
Mix the ingredients thoroughly and place the mixture into the machine.
Advice:
If you want to make Stracciatella-type ice cream (with chocolate chips), add 60 grams of grated chocolate to the mixture.
Chocolate ice cream
2 egg yolks
100 g of sugar
250 ml of milk
250 ml cream
150 g of chocolate
Prepare a mixture of beaten egg yolks, sugar, and milk, following the instructions for making vanilla ice cream exactly. Add the chopped chocolate to the warm mixture and stir until completely melted. Let the mixture cool, then pour it into the machine.
Gianduia Ice Cream
2 eggs
200 g of sugar
450 ml of milk
100 g of chocolate
50 g peeled nuts
1 pinch of vanilla sugar
Chop the nuts. Melt the chocolate with a spoonful of milk and vanilla sugar over a double boiler. Whisk the eggs and sugar in a bowl, then add the milk, chopped nuts, and melted chocolate. Let the mixture cool, then pour it into the mixer.
Coffee ice cream
Iced coffee
2 egg yolks
200 g of sugar
300 ml of milk
300 ml cream
1 teaspoon cocoa
1 teaspoon Nescafe [instant coffee]
1/2 pack of vanilla sugar
Heat the milk in a saucepan, then dissolve the cocoa and coffee in it. Whisk the egg yolk with the sugar and vanilla sugar in a cup until pale yellow. Add the cocoa and coffee to the milk. Mix all ingredients thoroughly. Let the mixture cool and pour it into the machine.
Banana ice cream
300 g sliced banana
150 ml cream
150 ml of milk
150 g of sugar
Juice of one lemon
1/2 packet vanilla sugar
Peel the banana, add sugar, lemon juice, and vanilla extract. Blend continuously, then add the cream and milk, then pour the mixture into the blender.
Strawberry ice cream
250 g fresh strawberries
200 ml
200 ml cream
150 g of sugar
Juice of one lemon
Wash and hull the strawberries. Mix with sugar and lemon juice. Stir constantly, then add the cream and milk. Pour the mixture into the machine.
Ice cream with yogurt and fruit
250 g of fruit
300 ml of milk
300 ml yogurt
50 g of sugar
Juice of one lemon
Wash and peel the fruit thoroughly. Add sugar and lemon juice. Mix everything with milk and yogurt. Place the mixture in the machine.
Melon ice cream
150 g of sugar
200 ml cream
Juice of one lemon
400 g sweet melon pulp
Mash the pulp, add sugar and lemon juice. Add the cream, stirring constantly until smooth. Place the mixture in the machine.
Pineapple ice cream
400 g pineapple pulp
300 ml cream
Juice of one lemon
50 g of sugar
1/2 packet vanilla sugar
Cut the pulp into small slices, add sugar and lemon juice. Stir continuously, then add cream and vanilla sugar until smooth. Place the mixture in the machine.
Recipes for exquisite sorbets
Basic Sherbet Syrup Recipe
Sugar syrup is an essential ingredient in many sherbet recipes. It can be stored in the refrigerator for several weeks. To make the syrup, mix equal parts sugar and water.
Add sugar and water to a saucepan according to your recipe. Heat the mixture over low heat, stirring constantly, until the sugar is completely dissolved. Allow the syrup to cool.
Orange sherbet
300 g of sugar
300 ml of water
Juice of one lemon
300 ml orange juice
Grated peel of 2 oranges and 1 lemon
2 egg whites
Prepare the syrup as described above, adding the grated citrus peel. Once the syrup has cooled, add the orange and lemon juices. Beat the egg whites thoroughly in a bowl and pour all the ingredients into the machine. If the sorbet begins to thicken, add the egg yolks and run the machine for another 10 minutes.
Lemon sherbet
300 g of sugar
300 ml of water
300 ml lemon juice
1 egg white
Grated rind of two lemons
Prepare the syrup as described above, adding lemon juice, thoroughly beaten egg white, and grated lemon zest. Place the mixture in the machine.
Strawberry sorbet
500 g fresh strawberries
200 ml of water
200 g of sugar
Juice of half a lemon
1/2 packet of gelatin powder
1 egg white
Prepare the syrup as described above. While it's cooling, mash the berries. Add them to the syrup, along with the lemon juice and gelatin (which should be dissolved in a cup with two tablespoons of hot water). Then, add the lightly beaten egg whites (snowy consistency), stirring constantly. Now place the mixture in the machine.
Shelf life:
Ice cream with raw ingredients ~ 1 week in the refrigerator
Sherbets ~1-2 weeks in the freezer
Ice cream with prepared ingredients ~ 2 weeks in the refrigerator
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