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Garcia - Make ice cream yourself: 206 ice cream recipes with and without an ice cream machine, including sauces and toppings

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Make ice cream yourself: 206 ice cream recipes with and without an ice cream machine, including sauces and toppings
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Garcia / Matthew
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Year:
2020
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The Big Ice Book The 2in1 bundle - make ice cream yourself: The cookbook with 206 ice cream recipes with and without an ice cream machine including sauces and toppingsThis book is just right for you if ...: Would you like a change in summer? Dont want to do without ice cream? Are you looking for new ice cream creations? You might have tried it several times, but it never worked properly? YOU are exactly right with the ice cream cookbook!Make ice cream yourself in many variations - with and without an ice cream machine, in the Kitchen Aid, vegan, sugar- or lactose-free, low-calorie frozen yogurt, healthy foods for the kids, fine foods such as pralines, parfaits, bombs and cakes - there are almost no limits to the imagination !The ice cream cookbook for a special summerContents making ice cream yourself: Introduction to how to make ice cream yourself Simple and tasty ice cream recipes With and without ice cream machine A passionate encounter with pleasure! Sorbet, parfait and frozen yogurt recipes Vegan and lactose-free ice cream recipes Ice cream recipes for diabetics and children Bonus: chocolates, ice cream bombs and ice cream cakes Perfect for a new culinary experience! Including: Kitchenaid ice cream machine recipes ... ... and sauces & toppings!You will also get valuable expert tips on how to make the ice cream yourself!Ice cream recipes: Pistachio ice creamLemon cream ice creamPeanut butter riceCookie ice cream ..Popsicle Recipes:Sdsee popsicleCampari popsiclesCherry and banana popsiclesMarschmallow popsicle ..Sorbet recipes:Coconut sorbetPlum sorbetBlood orange sorbetLemon and thyme sorbet ..Parfait recipes:Raspberry rose parfaitBaslikium parfaitPumpkinseed parfaitAlmond parfait ..Frozen Yogurt Recipes:Frozen yogurt naturalFrozen Yogurt ChocolateFrozen Yogurt MangoFrozen Yogurt Caramel ..Ice cream specialties:Ice cream cakeIce bomb from the oven Milk slice ice cream bombMarshmallow ice cream cake ..The large ice cream book also offers recipes from the Kitchenaid ice cream machine, ice cream recipes for vegans, diabetics and lactose-free ice creams. So, what are you waiting for?

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Table of Contents

Make ice cream yourself
206 ice cream recipes with and without an ice cream machine, including sauces and toppings

Author: Matthew Garcia

Table of Contents

Preface

Delicious, cool and easy as pie

Make ice cream yourself in many variations - with and without a machine, in Kitchen Aid, vegan, sugar- or lactose-free, low-calorie as frozen yoghurt, healthy foods for the kids, fine foods such as pralines, parfaits, bombs and cakes - there are almost no limits to the imagination !

Who doesn't have their mouth watering? You can always score with ice cream, not only on hot summer days, but also in the cold season with the right ingredients - no problem.

The advantage of having your own ice cream parlor is obvious. For one, it's the cost factor. Ice cream from own production is significantly cheaper than the "ball" at the Italian. The ice cream artist decides on the ingredients himself - so no obscure ingredients like in the finished product from the supermarket. Then there is the fun of your own creation and the "Oh" and "Ah" of the happy family and guests. All of this is worth the effort, although it's not really that bad. Making ice cream is usually quite easy.

The first homemade - with and without a machine

The easiest method of preparation is to freeze juices and yogurt. No machine is required for this, the prepared portions are simply frozen in the freezer or the freezer compartment of the refrigerator. You can do the same with the well-known classics vanilla, chocolate and many other varieties. Some planning is needed here. If the desired ingredients need to be boiled up and cooled down again, it is best to start the day before. On the day of the actual preparation, it must be stirred vigorously so that the ice cream gets a nice, fluffy and creamy consistency. The ice cream mass should be stirred well about every 30 minutes . This prevents the formation of crystals and the ice is not "cracked" later.

If you often make your own ice cream, you might be well advised to buy an ice cream machine. As is not difficult to guess, ice machines can do both the cooling and the stirring. The production of varieties with pieces of fruit, nuts or chocolate, frozen yoghurts or sorbets is no problem.

Ice machines usually offer different programs and capacities. The latter should primarily depend on the size of the household.

The ice cream mass can be cooled in the machine for many hours and the constant stirring movements give it a particularly beautiful texture.

With or without a compressor? Both versions are available in stores. The version with a compressor is higher in price, but it is particularly well suited to cooling performance on hot summer days. Machines without a compressor have a cooling section that has to be pre-cooled for 24 hours at -18 C before use so that the ice cream works. The procedure is often a bit difficult on very hot days. Ice machines are available in different price ranges, almost "open at the top". The wallet or personal opinion decides.

The Kitchen Aid ice cream maker. For the owners of a Kitchen Aid food processor, purchasing the ice cream maker accessory can make perfect sense. The majority of consumers describe the operation and cleaning as quick and easy and the associated instructions as self-explanatory. The freezer bowl holds an ice mass for up to 5 people or 1.9 liters of ice and must be pre-cooled in the freezer for about 15 hours . The device has special ice stirring hooks, a splash guard, bowl and a drive adapter. The ice machine can be used in all models of the kitchen machine using the base piece supplied. The machine took about 30 minutes to make ice cream with a nice, creamy consistency . To store it in the freezer, the freezer bowl only needs to be covered with some cling film to avoid the formation of unwanted ice crystals.

For frequent use and if there is enough space, the bowl can also be stored permanently in the freezer.

The ingredients to use:

The freshness of the ingredients is decisive for a high quality product. This is especially true for eggs, dairy products and fruits. The fruit must not have any damaged areas and should be cleaned thoroughly. Frozen fruits can of course also be used. Edible flowers for decoration are a nice idea and eye-catcher.

The basics:

Liquids, primarily cream, milk, creme fraiche, yogurt, kefir and in the vegan version soy or almond milk. Full-fat products give the ice cream a lot more flavor and content than the semi-fat relatives.

Sugar has two functions. On the one hand, it naturally serves as a flavor carrierand it ensures creaminess. Very fine sugar or table sugar dissolved in a little liquid is best. There are also alternatives: honey, syrup, syrup or caramel.

As an emulsifier, eggs create the link between fat and water. When preparing vegan ice cream, you can replace them with locust bean gum ( 1 teaspoon flour equals 1 egg ). It dissolves easily and then gels.

Fruits and nuts : in addition to fruits, as already mentioned above, various nuts, almonds, dates, raisins and much more can be processed. If canned fruits that have already been sweetened are used, the amount of sugar estimated in the recipe must be reduced.

Spices: They are often the highlight - in ice cream production as in all food preparation. Depending on the desire to experiment, creativity can be given free rein.

The classics vanilla and cocoa, but also coffee and cinnamon, are still popular. It gets a little more exotic with pepper, chili, eucalyptus, lavender, ginger, anus, sage and hops. It is also fine with lilac and violet or "wild" with ground elder, gundermann, woodruff, nettle and Co. more about this in the recipe section!

Useful kitchen gadgets for making ice cream

Ice cream maker : Ice cream is best and easiest to make with an ice cream maker, as the ice cream mass has to be stirred regularly during freezing. Ice cream preparation varies depending on the machine and manufacturer, so always pay attention to the manufacturer's instructions with regard to the quantities and preparation instructions.

Mixing bowl : A heat-resistant mixing bowl, for example made of stainless steel, is ideal for a hot water bath.

Whisk / hand mixer : A whisk or hand mixer help to whip up the egg masses and cream properly.

Hand blender and blender : They help with chopping and pureeing fruit masses, chocolate or nuts.

Container : The finished ice cream should best be filled into a freezer box with a lid so that it can be sealed airtight and the ice cream cannot take on any foreign flavors.

Sieve : With a sieve you can remove fruit kernels or spices and you get a fine consistency.

Kitchen thermometer: The temperature should not exceed 85 degrees when heating the ingredients, this can be checked with a thermometer.

Other necessary kitchen utensils

Mixing spoon, whisk, spoon
Dough card, scoop
Freezer boxes or similar containers for storage
foil
Ice molds, mostly made of silicone
Wooden sticks for popsicles.

Ice cream flavors - "Who's who"

Ice cream ( milk or cream ice cream ) is the most common and most popular type of ice cream. It is high in fat and the addition of egg makes it very creamy.

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