ice ice baby!
| Homemade Ice -
Enjoy my favorite summer coolings!
اسْتَمْتِعْ بِطَعامِكَ!
|
All ice recipes are written for the "KitchenAid Icemaker"
1 filling ~ 900 ml
For very creamy ice use dairy products with high fat content. For healthy, slim enjoyment use low fat products and add more labne, laban, yoghurt, buttermilk et al. |
You'll find here: |
French Vanilla Ice
Camel Milk Ice
Arabian Yoghurt Ice / Frozen Laban
... to be continued
|
|
You need:
5 Egg Yolks
70 g Brown Sugar
1 Tblsp Sugar Syrup (pure or with taste e.g. Vanilla or Caramel Syrup)
2 Tblsp Crème Fraiche
2-3 Vanilla pods
250 ml Milk (full cream)
200 ml Thickening Cream (or Whip Cream)
a pinch of Salt
Cut vanilla pods, remove the paste and stir it with egg yolks and brown sugar until it is a thick pastry.
Heat milk, cream and the empty vanilla pods in a pot on stove, NOT exceeding 70 or 80 °C. Stir well and constantly, DO NOT COOK!
Add the egg pastry while continually stiring for ~ 10 Minutes or more; it must have a thick, very creamy texture.
Remove from stove, fill into a bowl and cool down to room temperature, thereafter cool the pastry for 4-6 hours minimum (better 8) in the fridge.
After fridge-time remove the empty vanilla pods ans fill the pastry into your KitchenAid Icemaker; stir until it is iced as you like.
Fill your fresh made ice into a lockable, cold-resistent container and store at -18 °C or more for 4-6 hours minimum.
♨ ♨ ♨ ♨ ♨ ♨ ♨ ♨ ♨ ♨ ♨ ♨ ♨ ♨
|
Camel Milk Ice & Frozen Laban
For Camel Milk Ice you need:
6 Egg Yolks
300 ml Thickening Cream (or 200 ml Whip Cream + 100 ml Crème Fraiche)
300 ml Camel Milk
70 g White Sugar
4 Tblsp Labne (or mix Cream Cheese & Natural Yoghurt)
1-2 Basil Leaves
a pinch of Salt
Stir egg yolks, Labne and sugar in your KitchenAid until it is a thick pastry.
Heat milk and cream in a pot on stove, NOT exceeding 70 or 80 °C. Stir well and constantly, DO NOT COOK!
Add the egg pastry whith continual stiring for ~ 10 Minutes or more; it must have a thick, very creamy texture. A few minutes before end of heating add basil leaves (snap it 2 or 3 times for breaking loose the volatile oils).
Remove pastry from stove, fill into a bowl and cool down to room temperature, thereafter cool the pastry for 4-6 hours minimum (better 8) in the fridge.
After fridge-time remove the basil leaves, then fill the pastry into your KitchenAid Icemaker. Stir until it is iced as solid as you like.
Fill your fresh made ice into a lockable, cold-resistent container and store at -18 °C or more for 4 hours minimum.
♨ ♨ ♨ ♨ ♨ ♨ ♨ ♨ ♨ ♨ ♨ ♨ ♨ ♨
For Arabian Yoghurt Ice / Frozen Laban you need
5 Egg Yolks
200 ml Laban (or Buttermilk)
200 g Labne (or mix Natural Yoghurt & Cream Cheese)
300 ml Thickening Cream
70 g White Sugar
a pinch of grated Ginger
a pinch of Salt
Prepare just like the Camel Milk Ice; 1st make a thick pastry of egg yolks and sugar, heat laban and cream, add the egg pastry, heat stiring and at the end of heating add the labne and the grated ginger, it will give a wonderful fresh taste to your milky ice! Just try, taste and use as much as you like.
Continue as described above.
If you want more a Frozen Yoghurt than an ice cream then skip eggs, reduce cream and increase laban and labne.
This ice cream is best for creating a fine lemon or orange ice; just try and add zest and juice of citrus fruits as you like!
|