Fruit Ice Cream Recipes - Serving Ice Cream (2024)

FAQs

What is the ratio of fruit to ice cream? ›

How much ice cream/frozen yoghurt and frozen fruit do you use to make a Real Fruit Ice Cream? Use two scoops of ice cream or frozen yoghurt, approx. 60 grams (2 ounces) per scoop (120g in total), then add 1 dessert spoon of frozen fruit, appropriately 30-40 grams (1 -1.5 ounces).

You might think that you could simply add cut up fruit to your vanilla ice cream base – and you could. But because fruit has a lot of water, you'll end up with icy chunks of fruit disrupting your otherwise-smooth-and-creamy ice cream experience. So instead, you simply cook the water out of the fruit.

If you're adding a fruit to the unfinished ice cream, like strawberries or peaches, the moisture content of the fruit will surely create ice crystals. It's best to reduce the moisture of the fruit by cooking them down, or roasting. Make sure your freezer is reliable and is not frequently opened and closed as that can.

What is a serve of fruit? A standard serve is about 150g (350kJ) or: 1 medium apple, banana, orange or pear. 2 small apricots, kiwi fruits or plums.

Ice cream made just from milk tends to be kind of icy. I like a ratio of 2:1 cream:milk. You can usually get away with 2 cups of cream to 1 cup of milk without overflowing your ice cream machine.

This banana strawberry ice cream can be frozen for up to 2 months in an airtight container. That's because it's simply blended frozen fruit! Just be sure to soften it on the counter before serving. Dairy-based recipes only last for 1 to 2 weeks, making this easy fruit ice cream a great make-ahead option.

Water, Milk Solids, Sugar, Mix Fruit Preparation (21%) {pineapple, Mango, Black Currant, Raisins, Sugar, Liquid Glucose, Dextrose, Starch, Stabilizer (401, 410, 412), Acidity Regulator (330), Antioxidant (300), Preservative (202), Contains Permitted Synthetic Food Colors (102) And Added Artificial Flavoring Substances ...

"Sorbet is made with fruit but no dairy (eggs or milk/cream) so it's generally vegan-friendly and suits those with egg or dairy allergies, too," she says. The pureness of the fruit makes it icy and refreshing, and it won't be silky or rich in its texture as some other kinds of ice creams and sherberts may be.

When it comes to great ice cream, cold temperatures and speed are your friends: the faster you bring your base from liquid to solid, the creamier it'll be. In a 2-quart unit, a typical batch of ice cream will take between 18 and 25 minutes to churn.

If so, it's likely a good fruit for ice cream. That includes berries like blueberries and strawberries, stone fruit like peaches and plums, and other oddballs like figs and grapes. It also includes fruits too low in acid to make jam but still pulpy enough to be jammy when cooked, such as melon, papaya, or pineapple.

Why is my homemade ice cream not creamy? ›

Using dairy with a low fat content.

It's what gives ice cream its rich flavor and smooth, creamy texture. Substitutes like low-fat or skim milk don't freeze as well, seriously lack in flavor, and leave ice cream with an icy texture. → Follow this tip: When you're making ice cream, it's time to embrace fat content.

Ice forms on homemade ice cream due to crystallization, and this process is usually triggered when you don't freeze your ice cream fast enough. Your recipe and storage method may contribute to crystallization as well.

Here are some tips for making creamy, non-icy homemade ice cream: Use plenty of fat - A good ice cream base should contain ample fat, usually from dairy like cream, whole milk, or egg yolks. More fat means a smoother texture. Cook the base - Heating the ice cream base deactivates enzymes that can make ice cream icy.

Originally Answered: What causes homemade ice cream to leave a waxy film in the mouth? Ice cream with too much butterfat creates this coating. Making ice cream is really a science unto itself when it come to the perfect blend of ingredients. Ben & Jerry's as well as Haagen Daz are generally at 13% butterfat.

If you are making a custard ice cream, leave the amount of egg yolks the same, because you want the lecithin from them. Reduce the sugar somewhat, because fruit is sweet. Then decide how much fruit puree you want (maybe 1/3 the volume of the dairy part).

Too few may mean you wind up taking several smooth ice cream-only bites before coming across any added ingredients. Fortunately, there is a measurement to ensure just the right amount of texture. The sweet spot to get the perfect blend is around 3 ounces, or ¾ cup, of added ingredients for every quart of ice cream.

A standard base recipe could consist of 30% heavy cream (35% fat), 50% whole milk (3.25% fat), 4% skim milk powder, 15% sugar and 1% egg yolk.

The ratio between fruit and sugar varies: with sweet fruits, it's about 2:1 (2 kilos of fruit, 1 of sugar), while with more bitter fruits like oranges, it should be more like 3:2. If uncertain, it's better to round up with the sugar. The other potential ingredients – lemon and pectin – are found in many jam recipes.