Register

Ice cream and granita

For all refugees from the old Beeb Food Boards :-)
Chill out and chat with the foodie community or swap top tips.
NOTE: CHATTERBOX IS IN THIS FORUM

Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter

User avatar
Posts: 1269
Joined: Sat Mar 28, 2020 4:02 pm

Re: Ice cream and granita

Postby herbidacious » Wed Aug 19, 2020 5:39 pm

Thanks. I had already spotted the Kavey eats one - it came up in a google search. They are not quite what I had in mind. I have only made ice cream once before so not at all confident about adapting.

User avatar
Posts: 1269
Joined: Sat Mar 28, 2020 4:02 pm

Re: Ice cream and granita

Postby herbidacious » Wed Aug 19, 2020 6:01 pm


User avatar
Posts: 183
Joined: Sun Mar 29, 2020 5:18 pm

Re: Ice cream and granita

Postby Lokelani » Fri Aug 21, 2020 8:10 pm

I have this recipe that someone posted years ago on the BBC or Wildfood Forum. I don't think I've ever actually made it though & I can't remember who posted it.

Vanilla Custard Ice Cream

1 can condensed milk
0.5 litre cream
0.5 litre ready made custard
Vanilla Extract

Mix together & churn

User avatar
Posts: 1269
Joined: Sat Mar 28, 2020 4:02 pm

Re: Ice cream and granita

Postby herbidacious » Sat Aug 22, 2020 1:59 pm

There are quite a lot of recipes on google using consensed milk - touted as no churn methods.

User avatar
Posts: 1235
Joined: Thu Feb 21, 2013 5:52 pm
Location: North West London

Re: Ice cream and granita

Postby Pepper Pig » Sat Aug 22, 2020 2:07 pm

It’s really good but very calorific Herbi. Nigella champions the method.

User avatar
Posts: 1269
Joined: Sat Mar 28, 2020 4:02 pm

Re: Ice cream and granita

Postby herbidacious » Mon Aug 24, 2020 12:09 am

So, I made the ice cream. I wasn't really sure how stiff it would get in the machine, so may have stopped churning too soon. Fingers crossed it doesn't go icey. It tasted nice. Lemon curd and raspberry coulis flavoured.
I have, tgough, rather, gone off the idea of eating ice cream a bit now its getting rather autumnal, but I wanted to have a go and had the ingredients. Next time I will make it properly, from scratch.

Posts: 821
Joined: Wed Apr 25, 2012 10:42 pm

Re: Ice cream and granita

Postby KeenCook2 » Mon Aug 24, 2020 11:35 am

Look forward to hearing how it worked out, Herbi! Which recipe did you use in the end?

User avatar
Posts: 1407
Joined: Fri Mar 27, 2020 11:58 am
Location: Wiltshire

Re: Ice cream and granita

Postby Earthmaiden » Mon Aug 24, 2020 12:01 pm

It sounds as though it'll be lovely, Herbi.

It's funny how it's a real no-no to have ice crystals in ice cream. When I was a small child, we sometimes went to places, perhaps department stores (I don't think it could have been Lyons corner houses because they had cylindrical ice creams served in oblong dishes), where scoops of ice cream were served in round metallic dishes. They always contained little ice crystals which were part of the treat. You never see them these days.

User avatar
Posts: 1235
Joined: Thu Feb 21, 2013 5:52 pm
Location: North West London

Re: Ice cream and granita

Postby Pepper Pig » Mon Aug 24, 2020 12:08 pm

Rachel Roddy’s column this week is on granita.

https://www.theguardian.com/food/2020/a ... ita-recipe

User avatar
Posts: 2346
Joined: Fri Apr 27, 2012 6:28 pm

Re: Ice cream and granita

Postby jeral » Mon Aug 24, 2020 6:27 pm

Ice crystals in icecream were always said by a maker to be due to the no-no of partial defrosting then re-freezing, so a bad sign as that it had been kept badly. Pity really as I used to like the crystals melting on my tongue.

User avatar
Posts: 295
Joined: Wed Apr 08, 2020 7:28 pm

Re: Ice cream and granita

Postby halfateabag » Mon Aug 24, 2020 7:12 pm

The mocha IC I made last week is nearly gone, it's lush.... a bit too creamy, I dread the calorific count !!!!

User avatar
Posts: 1527
Joined: Wed Apr 25, 2012 12:33 pm

Re: Ice cream and granita

Postby Pampy » Tue Aug 25, 2020 12:09 am

Ice crystals form in ice cream if it is frozen too slowly when it's being made.

User avatar
Posts: 1407
Joined: Fri Mar 27, 2020 11:58 am
Location: Wiltshire

Re: Ice cream and granita

Postby Earthmaiden » Tue Aug 25, 2020 8:41 am

jeral wrote:Ice crystals in icecream were always said by a maker to be due to the no-no of partial defrosting then re-freezing, so a bad sign as that it had been kept badly. Pity really as I used to like the crystals melting on my tongue.


Ah! I see! Pity, the crystals were nice weren't they!

Posts: 821
Joined: Wed Apr 25, 2012 10:42 pm

Re: Ice cream and granita

Postby KeenCook2 » Tue Aug 25, 2020 11:52 am

I remember my mother making home made vanilla "ice cream" with milk, sugar and vanilla essence. it was full of lovely ice crystals. I can even visualise the shallow aluminium tray she made it in!

User avatar
Posts: 1235
Joined: Thu Feb 21, 2013 5:52 pm
Location: North West London

Re: Ice cream and granita

Postby Pepper Pig » Tue Aug 25, 2020 1:25 pm

Did crystals go out of fashion when Mr Whippy arrived I wonder?

User avatar
Posts: 1269
Joined: Sat Mar 28, 2020 4:02 pm

Re: Ice cream and granita

Postby herbidacious » Tue Aug 25, 2020 1:47 pm

I too would have taken ice crystals in bought ice cream as indicative of having been defrosted and frozen again. Does this not happen?

I just went and had a teaspoon to check mine. It's fine/really rather good. Nice and creamy with a good, strong lemon flavour. The raspberry coulis is lost in it though, although together with the lemon, it's given it a delicate (deceptive) peach colour. (Is 'peach colour' a northernism?!)

I used the Prima recipe, but with half the lemon curd (as that's all I had) hence the raspberry coulis - was worried it wouldn't be sweet enough. I think it could actually do to be a bit less sweet. (I did add a little sugar too...) If it weren't so 'orrible outside, I'd go and pick a few autumn raspberries (I have a very few) to have with it.

User avatar
Posts: 1527
Joined: Wed Apr 25, 2012 12:33 pm

Re: Ice cream and granita

Postby Pampy » Tue Aug 25, 2020 10:43 pm

Pampy wrote:Ice crystals form in ice cream if it is frozen too slowly when it's being made.

Which is why if you make ice cream without a churner, you have to take if out of the freezer at least couple of times while it's freezing to mix it up - it stops the ice crystals forming.

User avatar
Posts: 3842
Joined: Fri Apr 27, 2012 2:02 pm
Location: Stoke Newington, London

Re: Ice cream and granita

Postby Stokey Sue » Thu Aug 27, 2020 4:58 pm

I remember seaside ice cream from carts along the beach was always full of crystals, occasionally you'd get one that was salt from the freezing mixture that was packed around the vat of ice cream :lol:

Posts: 229
Joined: Fri Jul 06, 2012 11:08 pm

Re: Ice cream and granita

Postby miss mouse » Mon Aug 31, 2020 9:10 pm

herbidacious wrote: (Is 'peach colour' a northernism?!)

I


No, surely it is there in English Literature, didn't the heroine always have 'skin the colour of peaches'?

User avatar
Posts: 1235
Joined: Thu Feb 21, 2013 5:52 pm
Location: North West London

Re: Ice cream and granita

Postby Pepper Pig » Wed Sep 02, 2020 5:13 pm

I can't imagine making a granita for "after my run" but then I don't run, I swim.

https://www.theguardian.com/food/2020/s ... er-dessert

I was just remembering one year in the last decade we did a day cruise on the Norfolk Broads and there was a guy in a tiny ice cream boat sailing around serving all the punters.

PreviousNext

Return to Food Chat & Chatterbox

Who is online

Users browsing this forum: Earthmaiden, Kacey, Stokey Sue and 18 guests