ISO of homemade Ice Cream Recipes

[cat lover]

I have the ice cream maker attachment for my KitchenAid stand mixer. I love it!~ It makes 2 quarts of ice cream and you don't use rock salt and ice to do it so no mess. I'm looking for any ice cream recipes that I can convert in to fat free or sherbet recipes you might have. Do you have any to share?:confused:

[Yummys_Girl]

I'll post what I have.

Blueberry Sorbet

INGREDIENTS:


4 cups fresh or frozen blueberries
2/3 cup Splenda or 1 1/4 cups granulated sugar
2/3 cup water
2 tablespoons lemon juice
2 tablespoons light corn syrup, if using sugar
PREPARATION:

Clean and sort berries.

Instructions for Splenda:
In a saucepan, bring Splenda™ and water to a boil. Let boil for about 30 seconds. Put blueberries, and lemon juice in a blender; blend until smooth.
zSB(3,3)Put the mixture through a fine sieve then combine with the water and Splenda mixture. Refrigerate to chill thoroughly.




Put the mixture into an ice cream freezer and follow manufacturer's directions for making sorbet.

Makes about 2 1/2 to 3 cups.

Instructions for granulated sugar:
In a saucepan, bring the 1 1/4 cups sugar and water to a boil. Lower heat to low and simmer for about 4 to 5 minutes, or until sugar is dissolved. Put blueberries, lemon juice, and corn syrup in a blender; blend until smooth. Put the mixture through a fine sieve then combine with the water and sugar mixture. Refrigerate to chill thoroughly.

Put the mixture into an ice cream freezer and follow manufacturer's directions for making sorbet. Makes about 2 1/2 to 3 cups.

[cat lover]

Oh Yummy, that sounds really good, thanks for sharing! And I won't even have to substitute ingredients in this one! Yeah!!!

[Yummys_Girl]

LOL glad you found it to your liking! I'll see if I can find anymore

[Yummys_Girl]

Coconut Ice Cream
1 cup milk
One 15 oz can sweetened cream of coconut
1 1/2 cups heavy cream
1 1/2 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.
Makes about 1 quart.

Champagne ice cream
2 egg yolks
1 cup milk
40 gr. - 3 tbs. icing sugar
rind of 1/2 lemon
1 glass champagne
1/4 cup whipped cream
Put the milk, sugar and lemon rind in a saucepan and break in the yolks of two eggs, stir on low heat and continue stirring until it comes to the boil. Remove the rind and let it cool. When it is cold fold in the whipped cream and the champagne and place in an ice cold metal container.
Place in the freezer for an hour and stir every 20 minutes with an electric blender or whisk.
Serve in champagne glasses and pour chilled champagne on top.

Mango Kulfi - Indian ice cream
1 tb Unflavored gelatin
3 tb Water
4 Ripe mangoes
1/2 c Sugar
1 tb Lemon juice
1 1/2 c Whipping cream, whipped stiff
Shelled roasted pistachios ground
Mango Kulfi is a delightful Indian ice cream. Although it does not have a custard base it does have a soft, creamy texture. You don't even need and electric ice cream gizmo to make it! Kulfi is usually molded into individual portions and garnished with lots of ground roasted pistachio nuts.
Place water in a small saucepan; sprinkle with gelatin. Allow to soften for five minutes; cook over low heat until dissolved. Peel and pit mangoes. Puree flesh in a blender or food processor. You should have 3-1/2 cups puree. Place mango in a large bowl; add sugar, lemon juice and dissolved gelatin. Stir until the sugar dissolves. Fold whipped cream into mango mixture. Place bowl in freezer until mixture is half frozen; about one hour. Remove from freezer; beat until smooth. Pack into individual bowls or molds; return to freezer and freeze until about half frozen but still creamy. Garnish with plenty or ground roasted pistachio nuts. Makes 6 1 cup molds


Almond ice cream
1/4 cup blanched almonds
2 cups milk
2/3 cup heavy cream
3 egg yolks
1/2 cup sugar
Reduce the almonds to a powder. Add the milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture and bring it to a boil. Remove from heat and reserve.
In a bowl, mix the egg yolks and sugar until light and fluffy. Add the almond mixture and mix well with wooden spoon. Return the mixture to the saucepan. Stir over medium-low heat until the custard thickens and coats the back of a spoon, do not boil.
Strain custard into a clean bowl and refrigerate until cold. Process custard in ice cream maker according to manufacturers instruction. Transfer to covered container and freeze until firm.


Maple Ice Cream
Beat the yolks of two eggs until light; add
two-thirds of a cup of maple syrup and half a
cup of milk. Cook over hot water, stirring
constantly, until the mixture thickens; then pour
over the stiffly beaten whites of two eggs and
cool. When cold add a cup and. a half of cream
and freeze.


Peach Ice Cream
3/4 cup of peach pulp
Juice of 1/2 lemon
3/4 cup of granulated sugar
1 1/2 cups of thin cream
Pare and stone choice, ripe peaches and
press the pulp through a "ricer;" add the sugar
and lemon juice and turn into the can of a
freezer, packed in ice and salt; add the cream
and freeze as usual.


Banana Rum Ice cream
3/4 cup sugar
1 tablespoon cornstarch
2 egg yolks
1 egg
2 cups milk
3 tablespoons dark rum
1 teaspoon vanilla
1 cup heavy cream, chilled
5 bananas
In a bowl whisk together the sugar, cornstarch, egg yolks, egg. Scalded the milk and add it in a stream, whisking. In a heavy saucepan bring the mixture to a boil over moderate heat, whisking, and boil it, whisking, for a minute. Add the rum, boil the custard for one minute more, and strain it through a fine sieve into a bowl. Chill the custard until it is cool and stir in the vanilla and the cream. In a food processor purée the bananas and stir the purée into the custard. Chill the mixture until it is cold. Freeze the mixture in an ice cream freezer according to the manufacturers instructions.


Cream cheese ice cream
1 1/2 8 ounce packages cream cheese, softened
1 1/4 cups sugar
2 eggs
1 tablespoons lemon juice
1 teaspoons vanilla
2 1/2 cups light cream
In a large mixer bowl beat cream cheese and sugar with an electric mixer on until smooth. Beat in the eggs, lemon juice, and vanilla until well combined. Stir in the light cream. Freeze in a ice cream freezer according to the Manufacturers directions.


Fudge ice cream
4 ounces unsweetened chocolate
1 cup milk
2 eggs
1 cup sugar
1 cup heavy cream
1 teaspoon vanilla extract
1 pinch salt
Melt chocolate in double boiler over hot (not boiling) water. Gradually whisk in milk, stir until smooth. Remove from heat and let it cool.
Whisk eggs in a mixing bowl until light and fluffy. Gradually whisk in sugar, then continue whisking 1 minute, until completely blended. Add the cream, vanilla, and salt; whisk. Add the chocolate mixture; blend well. Cover, chill, and freeze according to ice cream maker's directions.


Honey Apple Cinnamon Raisin Walnut Ice cream recipe
1/3 cup raisins
1 cup water
1 cup whole milk
1 cup half and half
1/2 cup honey
4 egg yolks
1/4 cup apple syrup
1 cup cream
1 tsp. cinnamon
1/3 cup chopped walnuts
Soak the raisins in water overnight. Beat egg yolks in a bowl. Mix milk, half and half, and honey in a pan.
Heat to a boil. Pour half and half/honey mixture into egg yolks, beating while you pour. Beat well, and beat into remaining milk/honey mixture in pan. Mix over low heat for 3-5 minutes. Mix in apple syrup. Let COOL,
and add cream. Right before adding to ice cream maker, beat in cinnamon. Drain raisins and mix with walnuts. When ice cream has stiffened (2 minutes before done), add raisins and walnuts


Low fat banana and strawberry "Ice Cream"
1 banana for each person.
1/2 cup of strawberries for each person.
1tbsp crystallized (candied) ginger for each person.
Slice fruit, retain 1 strawberry per person for garnish. Freeze bits overnight in plastic bag. Chop ginger finely. Remove from freezer and blend all the ingredients until they have the consistency of icecream. Put individual servings into bowls and garnish with strawberries. This is also really divine made with mangos and bananas.


Lemon Italian Ice
Yield: 6-8 servings
3 c Water
1 1/4 c Sugar
1 1/2 ts Grated lemon peel
3/4 c Lemon juice
Combine water, sugar and lemon peel in medium saucepan. Bring to a boil on medium heat, stirring constantly. remove from heat and allow to cool. Pour mixture into canister of ice cream maker. stir in lemon juice. Freeze according to manufacturer's directions. Makes 1 quart.


Low Fat Raspberry Sorbet
24ounces raspberries (2 bags if frozen)
1 cup sugar
1 tablespoon lemon juice
1 teaspoon vodka (optional)
Puree the raspberries in processor or blender. Strain to remove seeds. Add sugar and blend until the sugar has completely dissolved. Mix in lemon juice and vodka, pour into ice cream maker, and process. Transfer to separate container and freeze for about 2 hours before serving.


Maui Sherbet
1 ½ cups crushed pineapple
3/4 cup confectioners’ sugar
1 1/2 cups banana -- mashed
1/3 cup pineapple juice
1/4 cup lemon juice
1/4 cup lime juice
2 egg whites -- stiffly beaten
Drain pineapple, reserve Juice. Combine sugar and pineapple. Add banana and all juices. Place in freezer trays; freeze until almost firm. Turn frozen
mix into bowl and fold in egg whites gradually. Beat until light and
fluffy. Return to trays and freeze.
6-8 servings


Pear Sorbet
1 can pears -- (29 ounce) drained (reserve 1/2 cup syrup)
1/2 cup sugar
1/4 cup eau de vie de poire* -- or pear brandy (optional)
1 tablespoon fresh lemon juice
For sorbet: Combine all ingredients in processor and puree until smooth. Turn into ice cream maker and process according to manufacturer's instructions. Transfer to plastic container and freeze 3 hours. *Available at most liquor stores

[Yummys_Girl]

Strawberry Sherbet
2 pints strawberries -- hulled
1 tablespoon black cherry concentrate
3 tablespoons lemon juice
fresh mint
Serves 4 to 6
Blend together the strawberries, black cherry concentrate, and lemon juice
in a blender or food processor until smooth. Freeze in a sorbettier or ice
cream freezer. Garnish with fresh mint


Thai Ice Cream
Thai ice cream is made from coconut milk, and as such is a totally
non-dairy (ie vegetarian) product.
Ingredients
2 cups coconut milk (see also coconut
cream as a richer alternative)
1 cup water
4 eggs
1 tsp of vanilla or rosewater (optional)
pinch of salt
2 TBS. of shredded coconut (see below)
sprigs of mint for garnish
Method.
Stir fry the coconut until golden (optionally use a few pieces of fresh corn.
Thais often flavor ice cream with things considered unusual to western tastes). Heat the coconut milk and water over medium heat, stirring continuously for a couple of minutes. Do not allow to boil. In a bowl beat two eggs, plus two yolks, then add the other ingredients, and whisk gently.
Transfer the mixture to a double boiler over gently boiling water, and slowly blend in the hot coconut milk, stirring until the mixture thickens to form a continuous slightly sticky coat on the back of a spoon lifted from the mixture.
Remove from the heat and allow to cool, then transfer to a metal ice cream tray or similar container and place in the coldest part of the freezer for one hour.
Remove to a food processor and beat slowly until smooth (this incorporates some stir into the mixture and prevents it becoming too hard), then return to the freezer and complete the
freezing process.


Fresh Lemon Sherbet (2 quarts)
4-6 lrg. lemons (enough for 1/2 cup zest and 1 cup juice)
2 1/2 cups sugar
4 cups water
2 egg whites, beaten into foam with 1/8 tsp. salt
1 cup iced aquavit (2 hr.. in freezer)
Pulverize zest with 1 cup of the sugar in food processor for 2
min., then add 1 1/2 cups of the water and pulverize 2 min. more.
In pan, combine zest with remaining sugar, bring to simmer and
swirl pan until sugar dissolves. Remove from heat. Add juice and
remaining water, and chill. Whisk in egg whites and freeze according
to instructions.
Pour a big spoonful of iced aquavit over each serving. Serve with
candied citrus peel.

[cat lover]

WOW! Thanks; they all sound good, but because of DH's diet restrictions I'm not sure I'll be able to substitute some of these, but they would be good to fix for company that can eat of that good stuff! LOL You must be really tired of typing! LOL

[Yummys_Girl]

LOL I wasnt sure on some of them, if you would be able to substitute it enough but I included them just in case

[cat lover]

Company will enjoy those DH can't eat! Thanks again!

[cat lover]

A friend just gave me this recipe the other day and I thought I'd share it here for anyone else that might want it


No Fat Orange Sherbet

In a saucepan combine 1 1/2 cups sugar and 1 envelope unflavored gelatin. Stir in 3 3/4 cups orange juice. Cook and stir till sugar and gelatin dissolve. Remove from heat. Stir in 1 teaspoon orange peel, 1 cup skim milk and a few drops of orange food coloring. (mixture will look curdled)
Freeze in a 4 quart ice cream freezer according to manufacturer's directions. Makes 2 quarts

[cat lover]

Quick Raspberry Sorbet


2 cups fresh raspberries (or 1 12oz package of frozen)
1/3 cup unsweetened frozen juice concentrate (apple, cherry, grape, etc)
1 to 2 tbsp honey
1 teaspoon liqueur such as Amaretto or Cointreau ( optional)

If using fresh berries, rinse and freeze on a tray till frozen hard. Place all ingredients in a blender. Blend just till smooth, but not soupy. Serve immediately.Makes 4 small servings.