Date: Tue, 20 Jul 1993 22:13:24 GMT
General notes:
These recipes are from Harold McGee's _The Curious
Cook_,chapter 10 ("Fruit Ices, Cold and Calculated"). Although
these are just about the only recipes in the book, it's a great
general reference. Other chapters investigate whether searing
really keeps steaks juicy (it doesn't), how to keep guacamole and
pesto from turning brown, and how to ripen persimmons. It's a great
book. [Collier Books, ISBN 0-02-009801-4]
Each recipe makes two cups of Italian ice. If you want to make
more or less than that, just multiply or divide the ingredients. In
the column headings, "fruit" refers to juice or puree of that
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 minutes, but stirring sugar
into tap water (hot or cold) works just as well. Hard ices should
be stirred every 15-30 minutes 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 quart 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 that blackberry-pear is pretty
good. He also notes that avocado ices are a little too rich when
made plain, but add 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 tea (herbal or not); wine
might be a possibility. The "melon" listing isn't too clear; by
process of elimination, it's for any melon that isn't cantaloupe,
but I've gotten Italian-ice-like results from cutting watermelon
into chunks and freezing them. You don't 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
tablespoons of lemon juice. More than 2 T will put a definite lemon
flavor into the ice; if you're not sure about how much to use,
taste the mixture before freezing.
Although I've tried to check my typing as closely as I can, I
can't guarantee I didn't make any typos in the ingredient numbers.
The only way you can really be sure is to buy the book. No, I
don't know Harold McGee myself, but let's face it, this list is a
copyright violation.
Hard ices--
Fruit Sugar Lemon Water
----- ----- ----- -----
apple 1 C 6 T 2 T 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 ices--
Fruit Sugar Lemon Water
----- ----- ----- -----
apple 1 C 11 T 2+ T 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
COCONUT ICECREAM
3 1/2 dl milk (may be lowfat) 2 1/2 dl cream 2 1/2 dl sweetened coconut syrup 1 tbsp fresh or dried grated coconut (optional) Stir everything together and pour in the icecream maker. Freeze in the machine until stiff. The quantities are right for the popular Italian Caddy icecream maker which makes about 1 pint.COCONUT-GIN SHERBET
250 g grated fresh coconut 5 dl water 250 g sugar 1 tbsp gin Simmer the grated coconut in the water for 20 minutes. Add the sugar and simmer for 5 more minutes. Cool until at room temperature. Strain, add the gin and pour in the icecream maker. Freeze in the machine until stiff.Green Tea Ice Cream
The following is from chef Yoshi Katsumara of Chicago. 1 Quart Milk 1/2 ounce powdered Japanese Green tea 15 egg yolks 1 pound sugar 1 cup heavy cream 1 cup half and half Bring milk to a boil. Remove from heat and add green tea. Mix well. In a seperate bowl, beat egg yolks and sugar together until they form a ribbon. Combine egg mixture and milk, then strain into a saucepan. Cook over medium-high heat until just before the mixture reaches a boil. Remove from heat and cool completely over ice water. Beat heavy cream and half and half over ice water until frothy. Pour into egg mixture and mix well. Process in icream maker according to manufacturer's instrucions. Freeze 2-3 hours before serving. He recommends serving with raspberry sauce of 1 1/2 pints raspberrys 1 cup sugar 1 cup water Place all in a saucepan, boil for 15 minutes, strirring occassionally. Puree in a food processor, strain and cool in refrigerator before using.CHOCOLATE HOME MADE ICE CREAM
4 eggs 1 7/8 cups sugar 3 1/2 cups milk 4 cups whipping cream 3 tsp. vanilla 1/2 tsp. salt 1 metal can (16 oz.) Hershey's syrup Beat eggs, add all other ingredients and mix. Freeze.
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