Strawberry Ice Cream, Philadelphia Style (ice cream machine)
Makes about 1 quart
This version of strawberry ice cream doesn't rely on a custard for texture or taste, so use only sweet and juicy fresh strawberries.
2 cups heavy cream
1/3 cup sugar
3 cups fresh strawberries
¼ cup milk
Heat the cream in a large saucepan over medium heat until small bubbles appear around the edge. Do not let the cream boil. Remove from the heat and add the sugar, stirring until the sugar dissolves completely. Cool to room temperature.
Meanwhile, cut the berries into quarters and place in a blender with the milk. Blend until the berries are pureed. Add the puree to the cooled cream. Refrigerate until cold or overnight. Freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.
Strawberry Banana Ice Cream
Thinly slice 2 small bananas and toss with 2 tablespoons sugar and 1 tablespoon banana liqueur or water. Allow the fruit to macerate for 1 hour. Combine the banana mixture with the cream before freezing. Proceed with the recipe as directed.
Strawberry Gum Drop Ice Cream
Add ¼ cup gummy-strawberries to the machine when the ice cream is semifrozen. Allow the machine to mix in the candy. Proceed with the recipe as directed.
Strawberry Mint Ice Cream
Add 2 teaspoons minced fresh mint leaves before freezing. Proceed with the recipe as directed.
Strawberry Wafer Ice Cream
Add 1 cup crushed sugar wafers to the machine when the ice cream is semifrozen. Allow the machine to mix in the wafers. Proceed with the recipe as directed.
Makes two 12-ounce drinks
If your mangoes are hard, place them in a paper bag and store at room temperature for a few days, or until they soften and smell sweet.
1 large ripe mango
1 ½ cups ice cubes
¾ cup mango nectar or peach nectar
3 scoops vanilla ice cream, softened
1 tablespoon honey
Peel the mango and cut away as much meat from the large hard pit as possible. Place the mango pieces into a blender with the remaining ingredients. Blend until the mixture is smooth, about 30 seconds. If necessary, pulse the blender on and off and add additional nectar 1 tablespoon at a time, until the mixture blends easily.
Mango Apricot Freeze
Substitute apricot nectar for mango nectar.
Mango Passion Fruit Freeze
Substitute ¼ cup passion fruit concentrate and ½ cup orange juice for mango nectar.
Mango Peach Cocktail
Substitute peach sorbet for ice cream. Substitute ¼ cup gold or spiced rum, 1/3 cup peach schnapps, and 2 tablespoons bottled sweetened lime juice for mango nectar.
Mango Peach Freeze
Substitute peach ice cream for vanilla ice cream. Use grenadine instead of honey.
Makes about 1 quart
Use a freshly brewed espresso or extra-strong coffee to make this granita. If you don't have fresh coffee beans, use instant espresso or instant coffee, using twice as much coffee crystals as indicated on the jar.
¾ cup sugar
1 ½ cups water
2 ½ cups strong coffee
¼ cup coffee liqueur (optional)
Combine the sugar and water in a small, heavy saucepan. Place over medium heat and stir until the sugar is completely dissolved. Boil the syrup for 5 minutes, then remove from the heat. Add the coffee and liqueur. Refrigerate until cold or overnight.
Freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's directions. When finished, the granita will be soft and have the consistency of a sorbet. Transfer to a freezer-safe container and freeze to harden. To serve, scrape the top of the granita with a heavy ice cream spade or scoop, creating ice crystals. Serve in small, chilled dishes.
Alternately, pour the coffee mixture into ice cube trays, filling only way, and freeze until firm. Before serving, process the coffee ice cubes in a food processor until chopped and slushy. Serve immediately.
Hazelnut Coffee Granita
Add ¼ cup hazelnut syrup or liqueur before freezing. Proceed with the recipe as directed.
Raspberry Coffee Granita
Add ¼ cup raspberry syrup or liqueur before freezing. Proceed with the recipe as directed.
Vanilla Coffee Granita
Split a vanilla bean open lengthwise and scrape out the seeds. Add the bean and seeds to the pan along with the sugar. Proceed with the recipe as directed, removing the vanilla bean before freezing.
From The Ultimate Ice Cream Book Copyright © 1999 by Bruce Weinstein