There comes two types of ice cream makers for the ice cream loving home. One consists of a bowl with some kind of gel inside, they have to be frozen themselves, and they work by a motor that is attached to the top of the maker turning a plastic spade around.
The other kinds are those that also have this spade, but included a built-in compressor. So these do not need to be put in the freezer. The big advantage is that you can start making the next portion of ice cream as soon as you have finished the first. Also the machine will stay cold as long as it runs, where in the other the gel will slowly defrost. It is a big machine, our weigh ca. 15Kg. And they are more expensive than the bowl-type. We have had both kinds, and that "bigger is better" is true for this kind of machinery.
Ice cream also comes in a variety of types and tastes. Three well known are: yogurt, cream and sorbet. The list of flavors is long, but traditionally are: vanilla, strawberry and chocolate. Here we have our three favorite recipes for homemade ice. ( Lemon/orange sorbet, vanilla ice cream, and frozen yogurt).
Recipe; Lemon/Orange Sorbet:
200 gram Sugar from sugarcane
200 gram Water *)
125 gram Lemon juice
125 gram Orange juice
½ Beaten egg white
*) The water can be exchanged for orange juice.
Start by melting the sugar in the water/orange juice at low heat. Raise the temperature and be sure that the sugar is fully melted and absorbed. Bring the mix to boiling and let it boil for 60 seconds. Cool it and when at room temperature pour in the lemon and orange juices, it is good if they are cold. Beat the egg white till stiff and pour it in the ice cream maker with the sugar/lemon water.
Run the machine and let it work for around 60 minutes. When it gets near finished, it will get lighter and more voluminous. That is what we want, so give it some more and quite suddenly it will become even more white and voluminous.
Transfer the ice to a box and put it in the freezer. If it have been stirred enough in the ice cream maker the ice will be really soft when you scoop it out later. This is a really fresh and tasty sorbet.
Recipe; Creamy Vanilla ice cream:
3 Egg yolks
75 gram Sugar from sugarcane
225 gram Milk (1.5%)
225 gram Cream (38%)
Vanilla, after your own taste
Heat up the milk in a saucepan or a small pot.
Separate the eggs or use pasteurized yolks.
Whip the 3 egg yolks with the sugar.
When the milk is hot, close to boiling, add the egg/sugar to the pot and stir it well.
Heat the mixture while you keep stirring. It must not come to a boil.
Take it off the stove and let it cool completely. Add now the cream and vanilla, and pour it into your ice maker.
Let it freeze till the consistence you wish.
Recipe; Frozen Strawberry yogurt
(Thanks to wikibooks.org)
2 cups (16 oz) fresh strawberries
1 cup 2% fat Greek yogurt
1/2 cup white granulated sugar
1 tbsp. orange liqueur
Wash and dry the strawberries and lemon.
Slice strawberries into small pieces.
Combine strawberries and sugar.
Roll a lemon on a counter while applying pressure with the palm of one hand.
Cut lemon in half and squeeze both halves through a strainer into the strawberry mixture. Remove any remaining seeds from the lemon halves and add them, with the rind, to the strawberry mixture.
Allow strawberry mixture to macerate for 1-2 hours, stirring occasionally, until all of the sugar crystals are dissolved.
Discard lemon halves.
Add orange liqueur to the strawberry mixture.
Use a blender of food processor to reduce the strawberry mixture to a puree, but don't over blend.
Stir the Greek yogurt into the strawberry mixture, mixing until well combined.
Refrigerate strawberry yogurt mixture for at least four hours.
Pour strawberry yogurt mixture into a prepared ice cream maker and mix for approximately 20 minutes, or until the frozen yogurt has reached a firm consistency.
Eat immediately, or freeze for later