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Ice Cream Recipes |
Choosing, Buying and Using Ice Cream Makers
| History of
Ice Cream
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Equipment
Types of Ice Cream
A few recipes
 Whilst
Recipes4us is essentially a British
site, as we are a nation of ice cream lovers, we think the rest of
the world should adopt this US National month so we've dedicated a whole page on
it.
This isn't an age-old National Month in America.
In fact, it was President Ronald Regan (1981-1989) who designated July as
National Ice Cream Month and further, that the third Sunday of July be National
Ice Cream Day.
Equipment
Needed to make Ice Cream
It's not difficult to make ice cream at home and you don't have to have an ice
cream maker either although they do make an easy job even easier although it
really depends on what recipe you're using, though whatever the type, you must have a freezer or freezer
compartment in your fridge.
For many recipes you can get away with a mixing bowl, sieve,
freezer proof container and utensils like a wooden spoon. For others you can add
to that list a saucepan and a blender or food processor.
For information about choosing and using Ice Cream Machines visit our buyers
guide. Seed the link at the top of the page.
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The two traditional types of ice cream recipes are ones made with an egg-custard
base and ones made with cream as the base but there are now many variations
which stray from these including ones using yoghurt, evaporated milk, crème
frâiche and tofu - the letter being ideal for vegans. There are a few examples
of all these types of ice creams listed below.
Cream based ice creams are the easiest as basically, they are just cream with
added flavourings in the form of chocolate, fruit etc. However, although custard
based ice creams involve more "cooking", they have the advantage that they can
be adapted to contain less calories by substituting milk (including skimmed) for
the cream.. They also tend to have a lighter, softer texture.
The nice thing about home made ice cream is that you can adjust the flavourings
to suit your own tastes. So, if you like the taste of honey, for example, you
can substitute it for some of the sugar content.
Just as an aside, this brings to mind the story of a chef we have in England who
serves unusual dishes at his restaurant (The Fat Duck in Bray) including
Bacon and Egg Ice cream! May sound weird but that restaurant has been
voted one of the best places to eat in the world.
Below are just a few of the many ice cream and sorbet recipes on this site plus
some recipes for sauces and other accompaniments to serve with your home made
ice cream including meringue cases and Tuilles, a light biscuit, which also help
to use up the leftover egg whites from custard-based recipes.
Happy Ice Cream making!
For more Ice cream recipes click
HERE
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