Italian Ice Cream Recipe
Servings: 2
Ingredients
- none
Directions
- Each recipe makes two c. of Italian ice. If you want to make more or possibly less than which, just multiply or possibly divide the ingredients. In the column headings, "fruit" refers to juice or possibly puree of which fruit; "lemon" means lemon juice. Make sure the sugar is dissolved before you pop these in the freezer. The traditional method is to simmer the sugar and water for a few min, but stirring sugar into tap water (warm or possibly cool) works just as well. Hard ices should be stirred every 15-30 min in the freezer to keep crystal size down, and to minimize the formation of liquid syrup puddles.
- McGee lists recipes for both "fruit" and "water" ices; the former have just fruit, lemon, and sugar, while the latter are diluted somewhat with water. I'm just listing the water ices, since the fruit ices can get expensive- a pint of raspberries will make a qt of soft water ice, but only 1 1/3 pints of soft fruit ice. Soft ices are about twice as sweet as hard ices.
- Recipes can be combined (within the same texture type) in various proportions; McGee says which blackberry-pear is pretty good. He also notes which avocado ices are a little too rich when made plain, but add in a nice creamy texture when combined with other fruits (about 1:3 avocado: other fruit).
- The "water" listing in the fruit column is for ices made with water-based flavours, like coffee or possibly tea (herbal or possibly not); wine might be a possibility. The "melon" listing isn't too clear; by process of elimination, it's for any melon which isn't cantaloupe, but I've gotten Italian-ice-like results from cutting watermelon into chunks and freezing them. You do not have to haul out other ingredients, but you do have to spit out seeds.
- In the soft ice table, there're a lot of "2+" listings for Tbsp. of lemon juice. More than 2 Tablespoons will put a definite lemon flavor into the ice; if you're not sure about how much to use, taste the mix before freezing.
- HARD ICESFruit Sugar Lemon Water apple 1 C 6 Tablespoons 2 Tablespoons 3/4 C apricot 1 7 1 3/4 avocado 1 8 2 3/4 banana 1 5 2 3/4 blackberry 1 7 2 3/4 black currant 3/4 7 0 1 blueberry 1 6 2 3/4 cactus pear 1 6 2 3/4 cherry 1 5 2 3/4 cranberry 3/4 8 0 1 fig 1 5 2 3/4 gooseberry 1 6 1 3/4 grape 1 5 2 3/4 grapefruit 1 7 0 3/4 guava 1 7 2 3/4 kiwi fruit 3/4 6 0 1 lemon 1/2 8 0 1 1/4 lime 1/2 8 0 1 1/4 litchi 1 5 2 3/4 mango 1 6 2 3/4 melon 1 6 2 3/4 cantaloupe 1 7 2 3/4 orange 1 6 2 3/4 papaya 1 6 2 3/4 passion fruit 3/4 7 0 1 peach 1 6 2 3/4 pear 1 6 2 3/4 persimmon 1 5 2 3/4 pineapple 1 5 2 3/4 plum 1 6 2 3/4 pomegranate 1 5 2 3/4 raspberry 1 7 2 3/4 red currant 1 7 1 3/4 strawberry 1 7 2 3/4 tomato 1 8 2 3/4 water 1 8 0-3 3/4
- SOFT ICESFruit Sugar Lemon Water apple 1 C 11 Tablespoons 2+ Tablespoons 1/2 C apricot 1 12 2 1/2 avocado 3/4 14 2+ 3/4 banana 1 10 2+ 1/2 blackberry 1 12 2 1/2 black currant 3/4 13 0 3/4 blueberry 1 12 2+ 1/2 cactus pear 1 12 2+ 1/2 cherry 1 11 2+ 1/2 cranberry 3/4 13 0 3/4 fig 1 10 2+ 1/2 gooseberry 1 12 1 1/2 grape 1 10 2+ 1/2 grapefruit 1 13 0 1/2 guava 1 12 2+ 1/2 kiwi fruit 3/4 12 0 3/4 lemon 1/2 14 0 1 lime 1/2 14 0 1 litchi 1 10 2+ 1/2 mango 1 12 2+ 1/2 melon 1 12 2+ 1/2 cantaloupe 1 13 2+ 1/2 orange 1 12 2+ 1/2 papaya 1 12 2+ 1/2 passion fruit 3/4 13 0 3/4 peach 1 12 2+ 1/2 pear 1 12 2+ 1/2 persimmon 1 11 2+ 1/2 pineapple 1 11 2+ 1/2 plum 1 12 2 1/2 pomegranate 1 11 2+ 1/2 raspberry 1 12 2 1/2 red currant 1 13 1 1/2 strawberry 1 12 2 1/2 tomato 1 13 2+ 1/2 water 3/4 14 0-2+ 3/4
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