Ice Cream Recipes Tel: 866-WHYNTER Address: 3320 E Birch Street Brea CA 92821 USA Fax: 866-611-7507 WebSite: www.whynter.com E-mail: sales@whynter.com RECIPE MANUAL Ice Cream Ice cream mixtures can be as simple as pureed fruit, sugar and cream, Philadelphia-style, or based on more complicated cooked custards, Frenchstyle. Both are delicious, though French versions are slightly richer. The recipes which follow are for both kinds. All use rich, heavy cream.
Ice Cream Recipes 2 pints strawberries, washed and bulled ½ cup plus 2 tablespoons superfine sugar 3 tablespoons fresh lemon juice 1 ½ cups heavy cream Purée strawberries in a food processor. Stir in the remaining ingredients. Pour the mixture into the bowl of the ice cream maker and freeze. Please follow the manufacturer’s instructional manual.
Ice Cream Recipes Apricot Ice Cream Substitute apricots for the peaches. Use only 2 tablespoons lemon juice. According to Godey’s Lady’s Book in 1850, “A party without ice cream would be like a breakfast without bread or a dinner without a roast”. Quick Raspberry Ice Cream Two 10-ounce partially thawed raspberries packed in syrup, partially thawed. 2 cups heavy cream Lightly crush the raspberries while still in the bag. Pour into the bowl of the machine and add the cream. Freeze.
Ice Cream Recipes 1 cup heavy cream Peel and pit the avocados. Cut them into chunks and puree in a food processor. You should have about 3 cups of puree. With the machine running, add the remaining ingredients. Pour the mixture into the bowl of the ice cream maker and freeze. Please follow the manufacturer’s instructional manual. Custard Ice Cream Base This base will keep for 3 to 4 days the refrigerator in a tightly covered container.
Ice Cream Recipes Rich Vanilla Ice Cream This rich Vanilla ice cream is better than anything you can find commercially--even in an ice cream parlor. 3 cups heavy cream 1 cup whole milk ¾ cup sugar 2 vanilla beans, split, or 2 tablespoons vanilla extract 4 egg yolks Follow the recipe for the Custard Ice Cream Base, adding the vanilla beans to the saucepan with the cream, milk and sugar. Just before straining, scrape the seeds from the beans into the custard base.
Ice Cream Recipes Coffee Ice Cream We like this garnished with candy coffee beans. 1 recipe Custard Ice Cream Base ¼ cup instant coffee granules, preferably espresso Mix about 1 cup of the Custard Ice Cream Base together with the coffee. Stir over low heat until the coffee is dissolved. Mix with the remaining base. Cool thoroughly. Pour the mixture into the bowl of the ice cream maker and freeze. Please follow the manufacturer’s instructional manual.
Ice Cream Recipes Peach Pit Ice Cream This same technique will work with other pitted fruits. Fresh cherries are particularly good. Puree the fruit in a food mill so the pits and skins are easily separated from the pulp. 1 ¼ pounds (about 8 medium) peaches ¼ cup fresh lemon juice 1 ½ cups heavy cream 1 ½ cups milk ¾ cup sugar 3 egg yolks Peel and pit the peaches, reserving the peel and pits. Puree the pulp with the lemon juice. You should have 2 cups of puree. Refrigerate.
Ice Cream Recipes Brown Sugar Pecan Ice Cream The variation on the custard base used brown sugar in place of white. 3 cups heavy cream 1 cup milk 1 scant packed cup brown sugar 4 egg yolks 1 cup pecan pieces Heat the cream, milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot. Place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of the hot liquid.
Ice Cream Recipes and all the milk. Bring to a boil, stirring occasionally to dissolve the sugar. Place the egg yolks in a large bowl and whisk briefly. Still whisking the yolks slowly pour in the hot cream. When the mixture is smooth, pour it back into the saucepan or into the top of a double boiler. Cook over low heat or over simmering water, stirring constantly, until the mixture becomes thick custard, about 15 minutes. Do not let the mixture boil.
Ice Cream Recipes shaped balls. Arrange three scoops (different flavors and colors if you have them) on the plate and garnish with a few pieces of fruit, sprigs of mint or candied violets. Simple Syrup This is an exceedingly useful mixture to have on band in the refrigerator. Appropriately named, it is simply a mixture of sugar and water cooked enough to dissolve the sugar and make very light syrup. This guarantees that you’ll never have the graininess founding imperfectly dissolved sugar mixtures.
Ice Cream Recipes About 1660, it is said, a Sicilian named Francisco Procopio introduced ice cream and water ices to France. Cantaloupe Sorbet Any ripe melon may be substituted for the cantaloupe. Always taste the mixture before freezing and adjust the simple syrup and lemon juice as needed 1 large cantaloupe 1 ¼ cups simple syrup 1 tablespoon fresh lemon juice Peel and seed the cantaloupe. Cube the flesh and puree in a food processor. You should have about 3 ½ cups of puree.
Ice Cream Recipes By 1676 there were 250 official limonadiers, sellers of ice creams and water ices, in Paris Watermelon Sorbet ½ watermelon, approximately 1 cup simple syrup 2 tablespoons fresh lemon juice Remove the seeds and rind from enough watermelon to make 3 ½ cups of purée in a food processor. Stir in the simple syrup and lemon juice. Pour the mixture into the bowl of the ice cream maker and freeze. Please follow the manufacturer’s instructional manual.
Ice Cream Recipes and lemon juice. Taste and add more syrup or juice if needed. Pour the mixture into the bowl of the ice cream maker and freeze. Please follow the manufacturer’s instructional manual. Pear Sorbet Three 16-ounce cans of pears packed in heavy syrup, liquid drained and discarded 1 cup plus 2 tablespoons simple syrup 6 tablespoons fresh lemon juice Purée the pears in a food processor. Stir in the simple syrup and lemon juice. Pour the mixture into the bowl of the ice cream maker and freeze.
Ice Cream Recipes Drain the pineapple and reserve the juice for another use. Puree the oranges in a food processor. Stir in the reserved syrup, sugar and lemon juice. Pour the mixture into the bowl of the ice cream maker and freeze. Please follow the manufacturer’s instructional manual. Mandarin Orange Sorbet Five 11-ounce cans of mandarin oranges packed in light syrup, 1 cup superfine sugar 3 tablespoons fresh lemon juice Drain the oranges and reserve 2 cups of the syrup.
Ice Cream Recipes it is complicated to make, the resulting sorbet is truly special. The same procedure will work with other fruit puree. 6 tablespoons water ¾ cup sugar 3 egg whites 3 cups strawberries, washed, hulled and pureed 1 ½ tablespoons fresh lemon juice Combine the water and sugar in a small saucepan. Dissolve the sugar over medium heat, and then continue cooking until the mixture boils and becomes clear. Use a wet brush to wash down the sides of the pot to dissolve any sugar crystals.
Ice Cream Recipes Cranberry Juice Sorbet The tart cranberry flavor makes this part particularly refreshing. 3 cups plus 6 tablespoons canned or bottled cranberry juice ½ cup plus 1 tablespoon simple syrup Mix the cranberry juice and simple syrup together. Pour the mixture into the bowl of the ice cream maker and freeze. Please follow the manufacturer’s instructional manual. Orange Sorbet Very quick and refreshing. If you like tart foods and want an even easier treat, just use the orange juice.
Ice Cream Recipes have for his mythical “last meal”. It began with fresh caviar and ended with grapefruit sherbet. Lemon Sorbet The perfect ending to a heavy meal. 1 ½ cups fresh lemon juice 1 tablespoon grated lemon zest 3 cups simple syrup Place the lemon juice, zest and simple syrup in the bowl of the machine and freeze. Honey Lemon Sorbet ½ cup hot water 2/3 cup honey 1 tablespoon grated lemon zest 1 cup fresh lemon juice 2 cups cold water Place the hot water, honey and zest in the bowl.
Ice Cream Recipes 4 ounces unsweetened chocolate, broken into chunks 1 quart water 1 ½ cups sugar Use a knife or a food processor to chop the chocolate into very small pieces. Heat the water and sugar together in a saucepan. Add the chocolate and simmer for 20 to 30 minutes until the mixture is very smooth and got grainy. Do not boil. Cool thoroughly. Pour the mixture into the bowl of the ice cream maker and freeze. Please follow the manufacturer’s instructional manual.
Ice Cream Recipes Chicken Soup and Dill Sorbet This is just the thing to start a dinner on a hot summer’s eve. 1 quart rich homemade chicken stock 2 tablespoons tightly packed, finely chopped fresh dill 2 to 4 tablespoons fresh lemon juice Salt and freshly ground pepper to taste Please all the ingredients into the bowl of the machine and freeze.
Ice Cream Recipes Add the onion to the work bowl of a food process fitted with the metal blade. Process, turning on and off, rapidly, until finely chopped, about 4 or 5 seconds. Transfer the onion to a large bowl. Repeat with the cucumbers, then with green peppers, adding each to the onions in the bowl. Process 5 of the tomatoes until evenly chopped into small pieces. Transfer to the bowl with other chopped ingredients.
Ice Cream Recipes One 18-ounces can sweetened red bean paste 1 cup water 1 ½ cups simple syrup Place the bean paste and water in a food processor and puree unit smooth. Stir in the simple syrup. Pour the mixture into the bowl of the ice cream maker and freeze. Please follow the manufacturer’s instructional manual. Chutney Sorbet Chutney makes a wonderful foil to spicy foods. Frozen, it really cools the mouth and leaves you ready for the next bite of curry.
Ice Cream Recipes machine and freeze 12 to 15 minutes. Makes about 1 quart. Champagne Sorbet Alcohol sorbets defrost quickly, so leave this in the machine until moments before serving. Serve as part of a long dinner or for dessert with fresh strawberries. 1 bottle (about 3 cups) chilled Champagne 1 ½ cups simple syrup Pour the Champagne and simple syrup into the bowl of the machine and freeze 30 minutes.
Ice Cream Recipes skim and non-fat dry milk instead of whole milk. The fruit recipes can be varied in infinite ways by changing the fruits used. Consider peaches, pears or apricots. Our fruit sorbets can be turned into sherbets if you add a beaten egg white to the mixture after it is partially frozen. Vanilla Ice Milk This is a basic recipe. You may add other flavorings, fruit purees or nuts according to taste.
Ice Cream / Frozen Yogurt Recipes Frozen Yogurt Yogurt can replace the cream in ice cream, giving a smooth and creamy – although not as rich – result. Once you’ve made your own frozen yogurt, even using commercially-flavored yogurt, you’ll never go back to the store-bought variety. As with the ice creams, you can add myriad chunked flavorings to frozen yogurts, including chopped fruits or nuts or a healthy sprinkling of wheat germ.
Yogurt Recipes For your first few batches, we recommend treating yourself to whole milk, because it produces a naturally thick final product. However, yogurt can be made with skim or lowfat milk—it just will probably be a bit thinner than store-bought varieties, which often contain thickeners.
Yogurt Recipes Tart Yogurt Ice Cream Ingredients: 1 quart of full-fat plain yogurt 1 cup of sugar a pinch of salt Directions: 1. Combine all ingredients 2. Place the mixture in the ice cream maker following the manufacturer’s instructions. Enjoy immediately or ripen in the freezer for a firmer consistency. 3. Add toppings such as: fresh berries or fruit, nuts, granola, cereal, cookie and candy pieces.
Yogurt Recipes Vanilla Bean & Honey Yogurt Ice Cream Ingredients: 4 ounces plain whole milk yogurt 1 vanilla bean scraped 1/3 cup honey Directions: Directions: 1. Heat the honey slightly on the stove. 2. Mix the yogurt and honey a bowl until combined. 3. Slice the vanilla bean down the length of the pod. Open the bean and scrape the seeds out using a dull knife and add them to the yogurt and honey. 4. Mix well and pour mixture into the ice cream maker following the manufacturer’s instructions.
Yogurt Recipes extract 2 cups full-fat plain yogurt Directions: 1. In a medium saucepan over medium heat, heat the milk until just under a boil (you will see tiny bubbles around the edges and steam rising from the surface). Remove the milk from the heat. 2. While the milk is heating, whisk the egg yolks and sugar in a bowl.
Sauces Sauces Although ice cream made in the Ice Cream Maker is undeniably creamy and rich, sometimes we seek total self-indulgence. For these occasions, a thick, sweet topping or a fresh fruit sauce make the superb divine. We include a recipe for one simple fruit sauce. You can easily make others by reserving some of the mixture from most of the fruit sorbet recipes to use as a sauce. Raspberry Sauce Two 10-ounce packages frozen raspberries packed in syrup, deforested juice of ½ lemon.
Sauces Place the sugar in a heavy saucepan over medium heat and stir continuously until the sugar becomes liquid. Crush any lumps against the side of the pan. Cook only until the sugar is golden brown. If there are persistent lumps, remove the pan from the heat and continue to stir vigorously until the lumps dissolve. Return to the heat and slowly pour in the corn syrup, stirring rapidly. Add the salt and slowly pour in the heavy cream. Serve warm. Makes about 2 ½ cups.
Frozen Drink Recipes Frozen Drinks If you are having a party, the Ice Cream Maker can help you make wonderful slushy drinks for everyone at once – without using ice. You can even make drinks before your guests arrive and greet them at the door with thick, frosty creations in hand. Although all our recipes are for alcoholic drinks, you can make non-alcoholic ones like slushy lemonade as well. Allow less freezing time to make non-alcoholic drinks slushy and drinkable rather firm like sorbets.
Frozen Drink Recipes Strawberry Daiquiri This is a potent brew, but you can replace some of the rum with water if you prefer. We like these garnished with additional fresh berries. 2 pints strawberries, washed and bulled ½ cup superfine sugar ½ cup fresh lemon or lime juice 1 1/3 cups rum Purée the strawberries in a food processor. Place the puree in the bowl of the machine with the remaining ingredients and freeze 25 to 30 minutes, depending on how firm you like your drinks. Serves 6.
