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Mediterranean
Ice Cream Recipes
Mouthwatering
Ices and Sorbets
The Mediterranean is the Home
of Ice
Cream Recipes....in Greece and
Italy it is Gelato, in France, Glace, Helado in Spain and Sorvete in
Portugal.
I'm Pam - I love Ice Cream - And here's a great little Ice Cream Maker,
that'll get you started without breaking the bank.
I have lots of the old favourite recipes, but with a cutting edge
twist. These are delicious, quick, easy and step by step.
Once you've
tasted them you will never buy any again.
I'll show you the basic ingredients that can be used for all ices,
perfected after years of experimenting. And when you've looked at the
basic recipe you can link to all the other Icecream recipes via the
links below:

So if you're ready lets get going!
Here is a great vanilla ice cream recipe that is the basis for all of
our other flavour ices. You might like to experiment yourself, with
your favourite fruit, once you have tried it.
Ingredients for 6 people
- 1 Vanilla pod
- 500ml Double/heavy cream
- 4 Large egg yolks (Use the whites for our Meringue
Recipe)
- 1 Heaped teaspoon cornflour
- 200g Caster sugar
- 250ml Greek natural yogurt
Method
1.
Split the
vanilla
pod lengthways and using the end of a teaspoon, scoop
out the seeds
into a mixing bowl.
2.
Pour cream into a saucepan, add the pod and carefully heat up
the cream to
just below boiling point.
3.
Remove the pod.
4.
Put the vanilla seeds, yolks, cornflour and sugar into a mixing
bowl and whisk
until absolutely smooth.
5.
Pour on the hot cream and whisk well.
6.
Return custard to pan and continue to whisk over a medium heat
until
it is thick enough to
coat the back of a wooden spoon.
7.
Take off the heat and pour into a bowl covering the surface of
the
custard with cling film immediately to prevent a
skin forming.
This
easy custard is the base for all of our Ice Cream recipes
8.
Allow to cool, then put into the fridge until chilled.
9.
Remove from fridge
and fold in the Greek Yogurt.
10.
Put the custard
into an ice cream maker and churn until thick.
11. Spoon the
mixture into a suitable
container with a lid, and put into the
freezer.
12. Bring out of the
freezer at least 10
minutes before you want to serve
as
this makes it easier to scoop.
If you want
to make larger quantities of ice cream, this machine will
turn out professional standard ice cream every time - it has it's own
compressor - so no waiting around for the bowl to freeze. ... Pam
You
may like to make this ice cream even more delicious and luxurious by
serving it with our wonderful and easy Butterscotch Sauce.
And also our delicious Meringues
Click
on the Photo for full Ingredients and Method
Fabulous
Chocolate Icecream Recipe
Click on
the Photo for Full Ingredients and Method
Great
Strawberry Icecream Recipe
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