Italian Raspberry Water Ices For Ice Cream Machine Food

CREAMY HOMEMADE RASPBERRY GELATO

Steps:

• Place raspberries in a food processor. Process until completely puréed and smooth. Press raspberry purée through a fine mesh sieve with a wooden spoon or spatula. Discard seeds (you should have 2 cups of purée), set aside. Place sugar and *1 1/4 cups* of the half and half in a medium saucepan. Bring to a simmer over medium heat, stir to dissolve the sugar. Keep warm over low heat. Place the egg yolks in a medium bowl and whisk until thickened (about 2 minutes). While whisking slowly pour 1/2 cup of the hot half and half mixture into the egg mixture. Pour the tempered egg mixture into the saucepan with the hot half and half mixture. Increase heat to medium, constantly stir until the mixture is thickened like a custard (180°) Stir in the remaining half and half, powdered milk and heavy cream. Strain the mixture through a fine mesh strainer. Stir in reserved raspberry purée, vanilla and optional red food coloring. Cover and refrigerate at least 6 hours or until completely cooled. Turn the ice cream machine on, pour mixture into freezer bowl and let mix until thickened (about 20 to 25 minutes). The gelato will have a soft creamy texture. If a firmer consistency is desired, transfer the gelato to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.

ITALIAN RASPBERRY WATER ICES (FOR ICE CREAM MACHINE)

Steps:

• Place water and sugar into a sauce pan.
• Bring mixture to a boil, and boil for 5 minutes.
• Remove from heat and cool the syrup.
• Puree berries in a blender or processor; seeds may be sieved from puree if desired.
• Combine berry puree, lemon juice and syrup mixture, stirring to mix well.
• Chill mixture for about 30 to 60 minutes.
• Place chilled mixture into freezer container of your ice cream machine and process according to manufacturer's directions.
• If not using right away, the ices may be packed into an air tight container and stored in your freezer.
• If stored in your freezer, allow some softening time (10-20 minutes) before serving.

RASPBERRY ORANGE ITALIAN ICE

Steps:

• Place a 9-by-13-inch pan in the freezer.
• Add the raspberries, orange juice and sugar to a blender and blend until smooth. Using a sieve, strain the mixture into a bowl and discard the seeds. Return the fruit puree to the blender, add the ice and blend until smooth again. Pour into the chilled pan and transfer to the freezer.
• After 20 minutes, scrape the pan with a fork to create a slushy consistency. Return to the freezer for an additional 20 minutes. Scoop and serve with a few raspberries.

ITALIAN LEMON ICE

Steps:

• ***Water Ices*** (serves 4).
• Melt sugar in hot water, add lemon juice and rind.
• Let mixture stand for 5 minutes.
• Strain, place mixture in a freezing tray and freeze, stirring frequently, until it reaches a mushy consistency.
• If you have an electric ice cream machine, pour mixture into machine and freeze according to manufacturer's directions.
• ****Roman Style**** (serves 6).
• Combine sugar and water in saucepan, heat until sugar melts.
• Add lemon juice.
• Strain mixture through a very fine sieve.
• Freeze until mushy, stirring frequently.
• Beat egg white until stiff.
• Remove ice mixture from freezer when mushy.
• Add stiffly beaten egg white and 1/4 cup sugar and mix well.
• Add rum and mix.
• Return to freezer and continue to freeze to ices consistency (not solid), stirring often.
• If you have an electric ice cream machine, pour mixture into machine and freeze according to manufacturer's directions.
• Add beaten egg white and sugar according to manufacturer's instructions as you would if you were adding additional ingredients (nuts, choc chips, etc) to your ice cream.

MOCHA CHIP GELATO AMAZING! - ICE CREAM MACHINE

Steps:

• Stir together 1/4 cup milk and cornstarch.
• Whisk together sugar, cocoa, and remaining 1 1/2 cups milk in a small heavy saucepan and bring to a boil over moderate heat, stirring.
• Whisk in coffee granules.
• Stir cornstarch mixture again and whisk into coffee mixture.
• Return to a boil, whisking, then remove from heat.
• Add vanilla, a pinch of salt, and half of chocolate to saucepan, stirring.
• Set saucepan in a large bowl of ice water to cool, whisking frequently.
• Freeze chocolate mixture in ice-cream maker. When nearly frozen, add remaining chocolate and churn until blended.
• Serve gelato sprinkled with almonds.