- Do-it-yourself recipes: tips and tricks
- Sorbet, parfait or granite yourself
- The ice maker - made easy & fast
- The basic recipe for do it yourself ice cream
Do-it-yourself recipes: tips and tricks
Who makes his own ice, does not have to decide between the many varieties. At most, what he tried first. Here are tips and recipes!
Sorbet, parfait or granite yourself
Everyone knows ice cream. Sorbet or parfait only a few. And Granité hardly one more. They are all related to each other. One is a bit creamier, the other a bit grainy. One is made from dairy products, the other from fruit puree. As long as you know the right tips and tricks, none is really hard to make. We'll tell you exactly where the differences are and how they turn their kitchen into a heavenly gelateria within minutes. Making ice yourself can be so easy.
The parfait is very similar to ice cream, but completely dispenses with milk and gets its very special melt through stiff whipped cream and protein. A parfait hardly forms ice crystals and can be made without an ice cream machine or for hours stirring. Everyone decides whether to freeze the parfait in a box or in a small portion. A small rule still exists: the smaller the shape, the faster the parfait freezes. And thirsty before eating. This is how it unfolds its optimal enamel.
The sherbet and the granite barely differ from each other. Both are made from fruit juice or fruit puree and can be refined with wine or champagne, for example. Important: carbonated ingredients should not be heated, but added to the mass shortly before freezing. A sorbet is either made in an ice cream machine or creamed by hand, a granite comes out completely without stirring. As a result, it is less creamy and produces more ice crystals. The addition of gelatin not only improves creaminess but also durability. In a closed container, it can be kept in the freezer for several weeks. Both are refreshing alternatives to heavy ice creams and parfait.
The ice maker - made easy & fast
A good ice cream can be made with or without ice maker. Anyone who decides to produce with an ice cream machine must choose between two different variants. On the one hand, the market offers a high-quality version with compressor and, on the other hand, the slightly cheaper version with cooling batteries. Again, considerable price ranges are observed.
An ice machine with compressor is equipped with an internal cooling unit. This variant is interesting for all those who like to be guided by spontaneous ice cravings. No preparation time and fast processing of the ingredients speak for themselves. It is also possible to keep the ice in it afterwards.
The fast ice cream delivers the ice cream machine with cold battery rather less. The ice packs must be pre-frozen in the freezer for at least 10-18 hours before making ice. Only then is the machine ready for operation. If you are clever, you can store your cooling batteries permanently in the freezer. Provided this is big enough.
The basic recipe for do it yourself ice cream
If you want to make your own ice cream, you do not need much. Cream and milk (ratio 1: 1) form the basis of every ice cream pleasure. Boil them with sugar, refine with aromas of any kind and bind with egg yolk. Freeze in a bowl for at least four hours and stir occasionally (every 30 minutes) repeatedly.
For about 500 g of ice cream: 250 ml of milk, 250 g of cream, 4 egg yolks, 90 g of sugar
The ice cream preparation offers so many creative possibilities than almost any other sweet delicacy. Milk can be easily replaced with yoghurt, buttermilk or mascarpone. Those who like fruits especially, they are from the beginning to the ice mass (ratio milk mass: fruit 1: 1). Bananas, citrus fruits and berries of all kinds taste the most delicious. Honey and sugar additionally sweeten the ice cream. Vanilla and cinnamon refine each variety. There are no limits for your creativity. Other great ideas: chocolate drops, dried fruits, nuts, almonds, pistachios, biscuit crumbs, ...
