debbie_in_ga
Well-known member
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ISO: Hanging on to summer! ISO your absolute favorite ice cream recipe!
- Thread starter debbie_in_ga
- Start date
In Search Of:
marsha-tbay
Well-known member
Sadly, no recipe but favorite is Baskin Robbins Jamocha Almond Fudge.
the lemon gelato recipe I posted above is one of my favs smileys/smile.gif
http://www.finerkitchens.com/swap/forum1/24342_REC__Gleato_di_Limone__T&T
http://www.finerkitchens.com/swap/forum1/24342_REC__Gleato_di_Limone__T&T
Here is the link Meryl. It's so good.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=13548
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=13548
cynupstateny
Well-known member
I've made it too, Meryl. Kept going into the freezer for just a spoonful...
until it was gone! It's really wonderful!
until it was gone! It's really wonderful!
debbie_in_ga
Well-known member
Thank you ALL. I will probably try the chocolate first and have a question for Randi and AngAk...
Randi - The lemon gelato calls for 1/4 "packed" zest from two lemons which seems inconsistent. How much do you use?
Ang - What is the "BR" deep dark chocolate ice cream to which you referred?
Thanks, both!
Debbie
Randi - The lemon gelato calls for 1/4 "packed" zest from two lemons which seems inconsistent. How much do you use?
Ang - What is the "BR" deep dark chocolate ice cream to which you referred?
Thanks, both!
Debbie
The Baskin Robbins flavor of Mandarin Chocolate that Melissa mentioned above. decadent
I don't know if they even make it anymore. I haven't had it in ages. Just remembered it when Melissa mentioned it.
http://www.finerkitchens.com/swap/forum1/24609_And_Mandarin_Chocolate-the_orange_flavored_almost_black_chocolate_ice_cream_n
I don't know if they even make it anymore. I haven't had it in ages. Just remembered it when Melissa mentioned it.
http://www.finerkitchens.com/swap/forum1/24609_And_Mandarin_Chocolate-the_orange_flavored_almost_black_chocolate_ice_cream_n
3 recipes in my to try file:
All 3 are rather small batches and could be doubled, I think, for a larger ice cream maker.
Mixed Berry Gelato
3/4 cup sugar
1 cup whole milk
6 oz. fresh strawberries, washed and hulled
4 oz. fresh blueberries, washed
5 oz. fresh raspberries, washed
Juice of 1/2 lemon
Extra berries for garnish
Sprigs of mint for garnish
In a saucepan combine the sugar and milk.
Warm over medium heat to dissolve the sugar.
Remove from heat and set aside to cool.
Place the berries in a blender with the milk-sugar mixture and lemon juice.
Puree until smooth.
Transfer to an ice cream maker and freeze according to the manufacturers
instructions.
Serve with a mint sprig and some berries sprinkled over a scoop or two of
gelato.
Hakuna Matata-Holiday-Recipe groups
Orange Ice Cream
6 servings
1 6 oz. can frozen orange
-juice concentrate; thawed
2/3 c Sugar
1 12 oz can evaporated skim
-milk
3/4 c Water
1 ts Grated orange peel
1 ts Vanilla
In medium bowl, combine juice concentrate and sugar; using wire whisk, stir
until sugar is dissolved. Stir in remaining ingredients until well blended.
Place in ice cream freezer and freeze according to manufacturer's
instructions for 30 to 40 minutes. Makes 6 (1/2-cup) servings.
Per serving: 189 Calories (kcal); trace Total Fat; (0% calories from fat);
5g Protein; 42g Carbohydrate; 2mg Cholesterol; 67mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat;
1 1/2 Other Carbohydrates
Recipe by: Fast & Healthy Magazine, July/August 1995
Lemon Ice Cream.
1 Tablespoon lemon zest
1/4 cup fresh lemon juice
1 cup sugar
2 cups light cream (or 1 cup heavy cream plus 1 cup milk)
1/8 tsp. salt
Few drops of yellow food coloring (optional)
In a large bowl, combine the lemon zest, lemon juice, and sugar and stir to combine well.
Gradually add the cream, salt, and, if desired, the food coloring, stirring constantly. Continue to stir until sugar is dissolved.(warm milk,add sugar)
Pour the mixture into ice cube trays with the dividers removed or into an 8 x 8 inch METAL baking pan. Cover tightly with foil and freeze until the mixture is solid around the edges and mushy in the middle. Stir well with a wooden spoon, cover with foil, and continue to freeze until completely firm. Serves 2.
my note: Or pour into ice cream maker and follow manufacturer's instructions.
Dori Sanders’ Country Cooking
All 3 are rather small batches and could be doubled, I think, for a larger ice cream maker.
Mixed Berry Gelato
3/4 cup sugar
1 cup whole milk
6 oz. fresh strawberries, washed and hulled
4 oz. fresh blueberries, washed
5 oz. fresh raspberries, washed
Juice of 1/2 lemon
Extra berries for garnish
Sprigs of mint for garnish
In a saucepan combine the sugar and milk.
Warm over medium heat to dissolve the sugar.
Remove from heat and set aside to cool.
Place the berries in a blender with the milk-sugar mixture and lemon juice.
Puree until smooth.
Transfer to an ice cream maker and freeze according to the manufacturers
instructions.
Serve with a mint sprig and some berries sprinkled over a scoop or two of
gelato.
Hakuna Matata-Holiday-Recipe groups
Orange Ice Cream
6 servings
1 6 oz. can frozen orange
-juice concentrate; thawed
2/3 c Sugar
1 12 oz can evaporated skim
-milk
3/4 c Water
1 ts Grated orange peel
1 ts Vanilla
In medium bowl, combine juice concentrate and sugar; using wire whisk, stir
until sugar is dissolved. Stir in remaining ingredients until well blended.
Place in ice cream freezer and freeze according to manufacturer's
instructions for 30 to 40 minutes. Makes 6 (1/2-cup) servings.
Per serving: 189 Calories (kcal); trace Total Fat; (0% calories from fat);
5g Protein; 42g Carbohydrate; 2mg Cholesterol; 67mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat;
1 1/2 Other Carbohydrates
Recipe by: Fast & Healthy Magazine, July/August 1995
Lemon Ice Cream.
1 Tablespoon lemon zest
1/4 cup fresh lemon juice
1 cup sugar
2 cups light cream (or 1 cup heavy cream plus 1 cup milk)
1/8 tsp. salt
Few drops of yellow food coloring (optional)
In a large bowl, combine the lemon zest, lemon juice, and sugar and stir to combine well.
Gradually add the cream, salt, and, if desired, the food coloring, stirring constantly. Continue to stir until sugar is dissolved.(warm milk,add sugar)
Pour the mixture into ice cube trays with the dividers removed or into an 8 x 8 inch METAL baking pan. Cover tightly with foil and freeze until the mixture is solid around the edges and mushy in the middle. Stir well with a wooden spoon, cover with foil, and continue to freeze until completely firm. Serves 2.
my note: Or pour into ice cream maker and follow manufacturer's instructions.
Dori Sanders’ Country Cooking
)