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Index of Frozen Dessert Recipes (Homemade
Ice Cream, Sorbet, Sherbet, Mousse & Ices)
Apple Delight
Black Currant Pear Ice
Cider Ice
Fresh Peach, Apricot or Pear
Mousse
Fruit Sundae
General Directions for Electric
or Crank Freezers
Homemade Peach Ice Cream
New York Vanilla Ice Cream
Persian Pears
Philadelphia Vanilla Ice Cream
Pear Sorbet
Raspberry Ice
Simple Strawberry Sorbet
Summer Sherbet
Definitions of Frozen Desserts
Water Ice - One or more kinds of fruit juices combined
with sugar and water, then frozen until hard. To prevent crystals from
forming, remove from freezer two or three times during freezing process
and beat rapidly. Or prepare according to general freezing directions.
Frappé - A water ice frozen to a slushy consistency.
Sherbet - A water ice which includes milk, cream,
gelatin or stiffly beaten egg whites. It is agitated in an ice cream maker
or frozen dessert machine and frozen to a hard consistency.
Sorbet - A fruit or berry ice combined with sugar,
lemon juice and other flavorings, which is agitated in an ice cream maker
or frozen dessert machine.
Sundae - Ice cream served with crushed fruit, chocolate,
butterscotch, or other fruit or berry sauce.
Parfait - A frozen dessert which combines well beaten
egg yolks, stiffly beaten egg whites, sweetened syrup and whipped cream
that is packed in a mold and frozen.
Mousse - Sweetened, flavored stiffly whipped cream
dessert, simply packed in a mold and frozen.
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Enjoy these delicious Fruit From Washington Dessert Recipes
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You may remember that trip to Italy for the
best sorbets in the world. They were the most delicious, refreshing desserts
you've ever had and fat free, cholesterol free and dairy free, too! What
more could you ask for than a recipe for that fabulous Sorbetto al Italiana?
Serve this bello pear sorbet recipe and everyone will be saying, "Grazie!"
I've been experimenting with sorbets and ices this summer--delicious
low-fat, fruit laden, refreshing desserts. I started with the basic Raspberry
Ice recipe which I intended to follow exactly, including freezing
it in an electric ice cream freezer. Unfortunately, we discovered that
the motor on the ice cream freezer had mysteriously "froze." My raspberry
ice mix was prepared so I poured it into ice cube trays and put it in
the freezer. After a couple of hours I checked and it was partially frozen
so I dumped the raspberry "cubes" into a bowl and fluffed them with the
electric mixer. The mixture took on a lighter color and creamier texture
as air was incorporated into the partially frozen raspberry ice. I covered
the bowl with plastic wrap and put it back in the freezer. After dinner
I repeated the process with the electric mixer, fluffing the raspberry
ice some more. It was delicious. (ke)
The next chance I had, I experimented, ending up with
a scrumptious Black Currant - Pear Ice.
Persian Pears
4 c. sliced pears
1 c. orange juice
6 T. honey
2 - 3 T. finely chopped candied ginger
Dash salt
Combine all ingredients, mixing gently. Cover, chill. Spoon
into chilled dessert glasses. Makes 5 servings. (Adapted from: Persian
Peaches in the USDA Consumers All, Yearbook of Agriculture, 1965).
Black Currant - Pear Ice
2 cups water
1 cup sugar
2 cups strained black currants (simmer a few minutes first so straining
is easier)
2 cups pear juice
Combine sugar and water in a saucepan and boil mixture
for five minutes, add black currants and pear juice. Pour into freezer
trays and freeze. Remove from freezer two or three times during freezing
process and beat rapidly to prevent crystals from forming.
We hope you'll decide to experiment and create your own
frozen dessert recipes using the fruit and berries that you have available.
It's fun and with good fruit your bound to end up with a great dessert!
Pear Sorbet
4 c. fresh pears (peeled,
cored and chunked)
1/2 c. fresh lemon juice
1/2 c. sugar
3 T. Poire William or pear brandy
Combine all ingredients except brandy in a food processor
and blend until smooth. Add Poire William and refrigerate fruit mixture
until very cold. Pour into ice cream maker or frozen dessert machine and
finish according to the manufacturer's directions or our general directions
for electric or crank freezers. Best if served at once. Serves 6.
Simple Strawberry Sorbet
1 1/2 quarts fresh strawberries, hulled
1 c. sugar
3/4 c. lemon juice
Combine strawberries, sugar and lemon juice in a blender
or food processor and puree until smooth. Chill mixture in the refrigerator.
Place fruit mixture in your ice cream maker or frozen dessert machine
and finish according to the manufacturer's directions or our general directions
for electric or crank freezers.
Summer Sherbet
Original recipe of Mrs. Carl Bergendoff, of Glen Ellyn,
Illinois, from “America Cooks, The General Federation of Women's
Clubs Cookbook” (edited by Ann Seranne, G.P. Putnam's Sons, NY, 1967).
2 c. sugar
2 c. water
1 c. fresh orange juice
3/8 c. fresh lemon juice
2 medium bananas, mashed
2 egg whites, stiffly beaten
In saucepan combine sugar and water. Bring slowly to boil;
then simmer for 15 minutes. Remove from heat; cool. Stir fruit juices
into syrup. Pour into refrigerator tray; freeze until mushy.
Turn into mixing bowl; beat well. Fold in bananas and egg
whites. Return to tray; freeze until mushy. Stir well while still in tray;
freeze until firm.
Cider Ice
2 c. apple cider
1 c. orange juice
3/4 c. water
1/4 c. lemon juice
sugar, to taste
Combine ingredients. Sweeten to taste. Freeze according
to general directions for electric or crank freezers or place in freezer
trays and remove from freezer two or three times during freezing process
and beat rapidly to prevent crystals from forming.
Raspberry Ice
1 c. fresh raspberry juice
3/4 to 1 c. sugar (to taste)
2 c. water
1/4 c. lemon juice
Blend raspberries then strain out seeds using a food mill.
Combine sugar and water in a saucepan and boil mixture for five minutes,
add raspberry juice and lemon juice. Cool and freeze according to general
directions for electric or crank freezers or place in freezer trays and
remove from freezer two or three times during freezing process and beat
rapidly to prevent crystals from forming.
Frozen Apple Delight
From the Annotawo Club, Owatonna, Minnesota, recipe published
in America Cooks, The General Federation of Women's Clubs Cookbook. If
you are looking for a classic hot, baked apple delight recipe, please
go to our heirloom recipes
page!
16 marshmallows
1/2 c. boiling water
3 T. lemon juice
2 T. orange juice
16 oz. applesauce
1 c. heavy cream, whipped
Cut marshmallow in fourths; put in mixing bowl. Pour water
over marshmallows; stir until smooth. Cool.
Stir in lemon juice, orange juice and applesauce.
Fold in cream; turn into refrigerator tray. Freeze until
firm.
Fruit Sundae
Top ice cream with any favorite preserve, marmalade or jam
for a delicious sundae. If desired, top that with whipping cream.
Fresh Peach, Apricot or Pear Mousse
1 c. fresh peaches, apricots or pears
1/3 c. sugar
1 c. heavy cream, whipped
1/4 tsp. almond extract
Peel and cut up fruit, cover with sugar and let stand
one hour, then press through sieve or run through food mill. Combine
strained fruit with cream and flavoring. Freeze according to ice cream
maker or frozen dessert machine manufacturer's directions or follow
the general directions for making frozen desserts.
Homemade Peach Ice Cream
Great recipe for a family gathering. Serves 20. Based
on the Fresh Peach Ice Cream recipe of Mrs. Julian Deal, of Eudora,
Arkansas from “America Cooks, The General Federation of Women's
Clubs Cookbook” (edited by Ann Seranne, G.P. Putnam's Sons, NY,
1967).
12 ripe medium peaches
1 T. lemon juice
2 3/4 c. sugar
1 1/2 qts. heavy cream, chilled
1 tsp. vanilla
1 tsp. almond extract
1/2 tsp. salt
Chill 4-quart freezer container. Dip peaches in boiling
water; plunge into cold water. Slip off skins; cut in half; discard
pits. Press peaches through sieve or food mill into mixing bowl. Stir
in lemon juice and sugar; let stand for 15 to 20 minutes. Combine remaining
ingredients; stir into peach mixture. Fill freezer container two-thirds
full of peach mixture; cover tightly; set in freezer tub. Freeze until
firm following manufacturer's directions or the general directions for
making frozen desserts given below.
Dreaming of Summer
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Barbecue, potato salad, french bread and apple pie with homemade
ice cream are the stuff of summer!
A warm summer afternoon. The kids are running through the sprinkler.
It's too hot for bugs. And you decide you need homemade ice cream
to go with that steamy apple
pie. Try this easy, no-egg, no-cook recipe:
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 Philadelphia
Vanilla Ice Cream
1 quart half-and-half
1 tablespoon vanilla
3/4 cup sugar
1/8 teaspoon salt
Mix all ingredients thoroughly then freeze
in ice cream freezer or ice cream maker according to manufacturer's
directions or the general directions
for making frozen desserts. Makes about 1 1/2 quarts.
New York Vanilla Ice
Cream
1 c. sugar
1 T. cornstarch
1/4 tsp. salt
2 c. scalded milk
3 eggs, beaten
1 c. whipping cream
2 tsp. vanilla
Blend sugar, cornstarch and salt. Add scalded
milk and cook in double boiler over hot water 10 minutes,
stirring often. Gradually add hot mixture to the beaten
eggs, stirring constantly then return to double boiler and
cook 3 minutes more. Cool, fold in the whipped cream and
vanilla and freeze in ice cream freezer or ice cream maker
according to manufacturer's directions or the general directions
for making frozen desserts. Makes 1 1/2 quarts.
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General Directions for Making Frozen Desserts
From “Just for Two Cookbook,” M. Barrows
& Company, Inc., New York, 1951.
Have ice thoroughly crushed, then mix with rock salt,
using three parts ice to one part salt for ice creams, sherbets, and
ices; for frappés use equal parts ice and salt. Added salt means
quicker freezing, but it also means coarser texture.
Pour mixture to be frozen into freezer can, adjust
dasher and cover, then pack ice and salt around can. Let stand about
five minutes, then turn crank steadily, but slowly at first, increasing
the speed as the mixture begins to set. When frozen, remove cover of
freezer can, being careful that no particles of ice or salt fall into
the can; take out dasher, scrape mixture from it and sides of can, pack
down firmly and replace cover, corking dasher opening. Pack in more
ice and leave to ripen, first covering freezer with heavy burlap or
layers of newspaper.
Rich cream mixtures, mousses, and parfaits, are frozen
by packing in a mold, sealing, then burying in equal parts ice and salt
for at least three hours. The easiest and simplest method of insuring
a perfect seal is by means of a strip of adhesive tape.
See More Fruit From Washington Apple
and Pear Dessert Recipes
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