Make your own ice cream for hot summer days

Summer is in full swing and we’ve already had a few hot summer days. What could be better on such days than cooling off with homemade ice cream? What are the advantages of making your own ice cream? Would you like ice cream or sorbet?

Of course, ice cream from the supermarket is also very tasty, but homemade is still more special. You have control over the ingredients and can choose whether to make the ice cream with or without pieces of fruit, chocolate or cookies. In short: making your own ice cream means defining the flavors yourself.

Making homemade ice cream is easy and even healthier than prepackaged ice cream. Furthermore, it does not contain preservatives or dyes found in packaged ice cream. However, you have to take your time. Now there is only one question: will you choose ice cream or sorbet?

Ice cream vs. sorbet

The name says it all: there is cream in ice cream, but never in sorbet. Ice cream is often full, soft and creamy in taste. The taste of sorbet is exactly the opposite, namely fresh and fruity. Therefore, it is not surprising that these two types of ice cream are far from each other in terms of basic ingredients.

The basis of the ice cream is simple and consists of 4 ingredients: milk, cream, sugar and egg yolk. The egg yolk is an important element because it binds all the ingredients together. Sorbet ice cream is made from water and fruit. Without milk and cream, the fruity aroma is enhanced. That’s why sorbet ice cream has such a fresh, summery taste.

Sorbet ice cream is also very easy to make and requires fewer ingredients than regular ice cream. The preparation time for sorbet ice cream is also shorter. The only ingredients you need for sorbet are water, sugar and fruit.

Do you like the soft texture of ice cream or do you prefer fresh sorbet? That depends on you! In any case, we have collected two delicious recipes for you. Of course, you can make this delicious ice cream with the Solis Gelateria Pro Touch ice cream maker. This fully automatic ice cream maker makes not only ice cream, but also sorbet, gelato, yogurt and frozen yogurt.

Pear and vanilla sorbet

You get approx. 1 liter

Ingredients:

• ¾ cup (170 g) of sugar
• ¾ cup (180 ml) of water
• 1 vanilla stick, cut lengthwise with the core scraped out
• 900 g of soft pears
• ¼ cup (60 ml) freshly squeezed lemon juice
• Yolk of a small egg, beaten almost firmly

Preparation:

1. In a medium-sized saucepan, combine the water, sugar and vanilla pod as well as the vanilla extract. Heat on a low temperature and stir until the sugar dissolves. Increase the heat and let it simmer for 2 minutes.
2. Remove the pot from the heat and let it cool.
3. Peel the pears and remove the core. Pear puree. Pass the pear puree through a sieve. You need 1 ½ cups of pear juice.
4. Take the vanilla stick out of the water. Combine the sugar syrup, pear juice, lemon juice and beaten egg whites in an ice bowl.
5. Set the time between 30 and 40 minutes on your Solis ice cream maker and start preparing the ice cream.

Passion fruit ice cream

You get approx. 1 liter

Ingredients:

• 2 cups (480 ml) of milk
• ½ cup (120 ml) of liquid cream
• ½ teaspoon of vanilla extract
• 5 egg yolks
• ½ cup (115 g) of sugar
• 2-3 passion fruit trees

Preparation:

1. Combine the cream, milk and vanilla extract in a medium saucepan. Heat until the mixture begins to boil.
2. During this time, whisk the egg yolks and sugar in a bowl until a thick, lightly colored cream is formed.
3. Slowly stir the hot milk/cream mixture into the cream.
4. Clean the pot and pour the mixture back into the pot, heating it on low. Stir the mixture continuously with a wooden spoon until it becomes thick and make a test with a wooden spoon*. If the test is successful, remove the pot from the heat
5. Pour the mixture into a heat-resistant container, cover and let the mixture cool to approx. 25°C.
6. Pour the cream into the ice container in the Solis Gelateria Pro Touch ice cream machine, add the passion fruit pulp, set the time between 40 and 50 minutes and start making the ice cream.

*The spoon test works as follows: To check if the ice cream is the right consistency, dip a wooden spoon into it. When you remove the wooden scoop from the ice cream and run your finger over the back of the scoop, there should be a visible mark. In this case, the mass is thick enough.

Source:

https://solis.com/int_en/blog/making-your-own-ice-cream-for-warm-summer-evenings/