[Madame Cholet]

I've seen some receipes for nut based ices cream mixture of almond and coconut milk has anyone had any success with them? Ialready make almond milk for my cereal which I enjoy and I'm tring to reduce my dairy intake as I eat cheese being a veggie.

[Mrs Bee]

10 oz sugar boiled  to a sugar syrup with 1 pint of water.
Cool and mix with 4x 400g cans of coconut milk and then churn in the icecream maker.
Bear in mind anything with coconut milk is rather calorific.

To keep it soft a couple of tablespoons of malibu or white rum.

Also try sorbets, or sherberts which are like sorbets but with just a little cream.

Sorbets made in an icecream maker turn out very creamy if you add the lightly whisked white of an egg.

 Don't know if you are the egg eating veggie persuasion.

Chocolate sorbet or coffee sorbet is a refreshingly grown up ice.

You could try making iced milks with low fat milk which would be better than the cream ices.

[Madame Cholet]

thanks i'm ok with eggs whites I have friends with hens. Ive had sorbets before and enjoyed them i bet home made are even better.all i need now is a glut of raspberries.

choc sorbet sounds heaven do you use coco powder green and blacks?

Nuts have lots of calories but the oils are better for you than dairy plus all the benefits of trace elements and mineral.

I'll probably have to halve the recipe its only a very small machine.

[allotmentann]

Hi Rachel, I am veggie too, but I just like to cut down the fat where possible anyway! Made loads of sorbets last year, raspberry, strawberry, damson, plum, lemon verbena from home grown produce. They are really beautiful and refreshing. I have never tried  the recipes with egg white (although I expect they will taste creamier), mainly because I am wary of using raw egg and I never know who is going to be eating it! I have used recipes with a little added glycerine though, which have been nice.
Mrs Ball I have been looking for a good chocolate sorbet recipe and would love to know what yours is, if you wouldn't mind sharing.

[Mrs Bee]

Happy to share
This one uses cocoa powder and has a deep dark intense flavour. More for grown ups than children.

I serve it with amaretti biscuits and single cream but if you are cutting down the cream you won't want to do that will you.

25og caster sugar
750ml water
150 g cocoa powder  Rowntrees gives the best flavour for this and all cake baking.
100ml Amaretto
2 tsp vanilla extract. Better if you can afford the expensive stuff

1 Dissolve the sugar and water and bring to the boil.
2 Add the cocoa powder
3 Simmer on a low heat for 20 -25 minutes. It will be very thick.
4.Leave to cool
5 Add vanilla and Amaretto
6 Churn and freeze                Alchohol added to icecream mixes will stop them going rock hard on  storing in the freezer and tastes good

Have a recipe for Chocolate cinnamon sorbet
200g golden caster sugar
50g cocoa powder
pinch of salt
1 level tsp instant expresso coffee powder
1 cinnamon stick

1.All Ingredients in a pan with 600ml water.
2. bring to boil stirring tul sugar dissolved
3. Then boil for 5 minutes.
4. leave to cool
5.Churn
6 store in freezer. Could serve drizzle with a chocolate liquer or a coffee liquer

I am  sure I have a recipe somewhere with real chocolate but will have to search for that as I have about 400 books to search   As well a numerous scrap books and it could be in one of the chocolate cutting books instead of the chocolate ices.

Also have a white chocolate sorbet recipe which is very refreshing.

You need a stock syrup which is made by boiling 10 fl oz water with 8oz sugar until you get a thin syrup.

 Keeps for ages in the fridge and is great for an instant sorbet made with equal quantities fruit puree, 2 tablespoons creme fraiche or yogurt and churned or use a whisked egg white instead of the creme fraiche. However I digress as usual
175g white chocolate
150ml Noilly fool
1 tab vodka
550 ml water
200ml stock syrup
grated zest of an orange
1. Chocolate in pieces in pan with Noilly fool and vodka simmer gently stirring all the time over a lo heat until melted. DO NOT BOIL OR DISASTER.
2. When choc has melted add all the water and then bring to the boil
3. Remove from the heat, add stock syrup and grated orange.
4 Leave to cool the churn.

Hope these are of some help. Will search for the other recipe that uses chocolate. 

[Mrs Bee]

Have had a quick look for the other recipe but as yet can find it.

This will bug me all day

Have to get on with the orders now but if I find it I will post here.

[Mrs Bee]

Me again

Can sleep sound, have found the other recipes I was looking for.

Bitter Chocolate Sorbet.
175g of the best dark chocolate, with the highest cocoa content. I use Waitrose.
175g caster sugar
275ml/ !/2 pint water

Make a light syrup with the sugar and water.
Gently melt the chocolate in a bowl over simmering, not boiling water.
Mix the the two and churn. 

Also another chocolate and cinnamon sorbet.

450g sugar
175 best dark chocolate
pinch of salt
4 tablespoons dark rum
litre water
2 teaspoons coffee powder
1/2 teaspoon ground cinnamon

Everything into a pan except the rum, bring slowly to the boil, stirring until the sugar is dissolved and you have a smooth consistency.

Continue to boil stirring to prevent it sticking or burning.

Remove from the heat, strain and leave to cool.
Add the rum
Churn.

For added interest you could add some grated dark chocolate just before the ice is completely frozen.

[allotmentann]

Oooh! Thank you so much. Will definitely be trying all of those! Really appreciate that.

[Mrs Bee]

My pleasure, A.Ann. Hope you enjoy them.

[Madame Cholet]

than you for the receipies i have loads of damsons too.

just tried coconut and almond milk with crystalised ginger not bad for a 1st attempt a bit icey i used lite coconut milk would i be better with the full fat one.

[Mrs Bee]

If it is a bit icy add some alchohol unless you are a teetotaller, and the whisked white of an egg.

The full fat one would give you a creamier texture

Also a little more sugar helps to stop it being too icy.

Good luck

[Madame Cholet]

Ah didn't add any sugar can you use honey or the natural alternatives?
I thought it was quite sweet without.
It tasty quite creamy the full fat would be even more so.

I made about a pint how much vodka would you add or i may have a little brandy from Christmas cake making?

would 1 egg white be good?

looks like i'll have fun experimenting.

wondering about a choc icecream with a hazlenut milk base ummmmmmmm

[Mrs Bee]

If you follow the first recipe I posted for the coconut that will give you an ice that isn't icy.

Yes, you could substitute honey but remember that the honey is a very strong taste and may overwhelm the flavour of the coconut or any other flavours that you might use.

A squeeze of lemon juice to a fruit icecream will lift the flavour as will a tiny pinch of salt.

The sugar in the icecream recipe not only gives sweetness but give texture and stops the mixture from freezing rock hard. Perhaps you could start with an ordinary recipe with cream and sugar to see what that is like in terms of flavour and testure then you will know what can be achieved and what texture you are aiming for. Perhaps start with one of the recipes that came with the machine first.

DId your bargain machine come with the recipe book?  I usually start by following the recipe to the letter then adapting it on the second round.

For a pint of icecream mix I would start with using 1 tablespoon of booze and if that gives an ice that is hard go up to 2 tablespoons. If you use too much booze the ice may not freeze.

Any booze will be fine; it is good to match the flavours of the ices with the flavour of the booze. E.g rum with bananas, or chocolate, brandy with dried fruit peaches etc.

! egg white for a pint will be plenty.

The chocolate icecream would be good and you could add some of that well known chocolate, hazelnut spread either in the main mix or as the ice is nearly frozen to make a chocolate ripple

Sorbets are really great done in a machine and are very refreshing. Tinned lychees and elderflower  is a delightful combination.

[Madame Cholet]

thanks for the advice my receipe book looks to be all dairy or sorbet based  my problem is getting ingredients where i live i though id use what was to hand I don't have much alcohol in the house either. when i go into town next i'll buy some other stuff to play around with.

experimenting is a good excuse to keep making and eating it. "Just tweeking the receipe a bit dear!"

[Mrs Bee]

experimenting is a good excuse to keep making and eating it. "Just tweeking the receipe a bit dear!"

 

Been doing that one  for years

Have fun experimenting.
Di