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LEFT for cutting-edge-mediterranean-recipes.com
 

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, it's so easy to make with an Ice Cream Maker. Here's a great little Ice Cream Maker, that'll get you started without breaking the bank. Serious ice cream makers might prefer the Supreme with its own compressor.
 

       



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.

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Great Ice Cream Recipes


Strawberry Icecream Recipe

Lemon Sorbet Recipe

Orange Sorbet Recipe

Or just click on the Photos

Why not have a look at our other delicious  easy dessert recipes

So if you're ready lets get going!

Basic vanilla icecream
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.

Custard ready to coolCling Film Surface of Custard

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.

Churn Custard Until ThickPour or Spoon Custard into Container

11. Spoon the mixture into a suitable plastic 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 use an ice cream scoop.

New Feature
: Printer Friendly Recipe Pages for your convenience.

Printer
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

Superb Chocolate Icecream Recipe Fab Strawberry Icecream Recipe
Click on the Photos for full Ingredients and Method


Great Lemon SorbetRefreshing Orange Sorbet Recipe
Click on photos for full Ingredients and Method

Vanilla Ice Cream with Butterscotch Sauce and Meringues
Click Photo for Recipe


New! Comments


Have your say about what you just read! Leave me a comment or ask a culinary question in the box below.

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