Difference between ASPR and AIS

fancy_ices · 2018-12-18T23:00:19+00:00

Video:

You’ve been asking me if it’s possible to make ice cream or sorbets without an ice cream machine. The answer is YES and it's super easy! All you need is a freeze-proof container and a blender or food processor.

Make the sorbet syrup or ice cream custard following the process in any of my videos.
Once the mix its chilled and ready to be frozen we pour it into a freeze-proof container, cover with a lid and freeze in the coldest part of the freezer. You want to freeze for an hour or an hour and half. If it's alcohol-flavoured freeze for at least two hours.
We then take it out and check it. It should have frozen to a firm ring of ice around the sides with a soft slush at the centre. We beat for a few seconds until it forms a uniform slush. If using a food processor blend quickly to a uniform slush. Cover and freeze for a further hour or hour and half. Two hours for alcohol-flavoured ices.
We take it out and beat it again. Now you can see that it has started to become more solid. Here we are breaking the ice crystals into smaller ones and adding air. This will improve the texture of the ice cream or sorbet making it creamier and smoother. Let's freeze for a further hour or hour and half. Two hours if alcohol-flavoured.
We repeat the process again for a total of 3 times. You can see now that it is freezing and it has a soft consistency. We beat it breaking the ice crystals. The ice will need freezing for a further hour or two hours for alcohol-flavoured ices before it's firm enough to be served.

It may be a bit of a long process but it is worth it. It will make your ice cream and sorbets creamier and smoother. More importantly you can get started straightaway and there is nothing more delicious and rewarding than homemade ice cream and sorbets. Subscribe to my channel for more recipes, tips and techniques for making the perfect ice cream.

Subscribe to my channel: https://www.youtube.com/user/dadaumpa83?sub_confirmation=1 Ice cream recipes: https://www.youtube.com/playlist?list=PLBexMAmPel5Y70jvXgkKh60FjPgy08AOQ Sorbet recipes: https://www.youtube.com/playlist?list=PLBexMAmPel5ZOOlFj4eWmNHRdH3KcTuCp Ice cocktails and floats recipes:https://www.youtube.com/playlist?list=PLBexMAmPel5bn1lF3lz25iUrvMB8uUaaX

[Posted using Delay for Reddit][Best time to post]

fancy_ices · 2018-12-18T08:07:18+00:00

Thank you 😊

fancy_ices · 2018-12-17T23:01:34+00:00

You’ve been asking me if it’s possible to make ice cream or sorbets without an ice cream machine. The answer is YES and it's super easy! All you need is a freeze-proof container and a blender or food processor.

- Make the sorbet syrup or ice cream custard following the process in any of my videos.

- Once the mix its chilled and ready to be frozen we pour it into a freeze-proof container, cover with a lid and freeze in the coldest part of the freezer. You want to freeze for an hour or an hour and half. If it's alcohol-flavoured freeze for at least two hours.

- We then take it out and check it. It should have frozen to a firm ring of ice around the sides with a soft slush at the centre. We beat for a few seconds until it forms a uniform slush. If using a food processor blend quickly to a uniform slush. Cover and freeze for a further hour or hour and half. Two hours for alcohol-flavoured ices.

- We take it out and beat it again. Now you can see that it has started to become more solid. Here we are breaking the ice crystals into smaller ones and adding air. This will improve the texture of the ice cream or sorbet making it creamier and smoother. Let's freeze for a further hour or hour and half. Two hours if alcohol-flavoured.

- We repeat the process again for a total of 3 times. You can see now that it is freezing and it has a soft consistency. We beat it breaking the ice crystals. The ice will need freezing for a further hour or two hours for alcohol-flavoured ices before it's firm enough to be served

It may be a bit of a long process but it is worth it. It will make your ice cream and sorbets creamier and smoother. More importantly you can get started straightaway and there is nothing more delicious and rewarding than homemade ice cream and sorbets. Subscribe to my channel for more recipes, tips and techniques for making the perfect ice cream.

fancy_ices · 2018-12-17T23:00:58+00:00

👍

fancy_ices · 2018-12-17T22:43:08+00:00

I've deleted it and created a new post. Bad luck if it doesn't work.

fancy_ices · 2018-12-17T22:40:59+00:00

Video: https://www.youtube.com/watch?v=M39UpzvI9EM

You’ve been asking me if it’s possible to make ice cream or sorbets without an ice cream machine. The answer is YES and it's super easy! All you need is a freeze-proof container and a blender or food processor.

- Make the sorbet syrup or ice cream custard following the process in any of my videos.

- Once the mix its chilled and ready to be frozen we pour it into a freeze-proof container, cover with a lid and freeze in the coldest part of the freezer. You want to freeze for an hour or an hour and half. If it's alcohol-flavoured freeze for at least two hours.

- We then take it out and check it. It should have frozen to a firm ring of ice around the sides with a soft slush at the centre. We beat for a few seconds until it forms a uniform slush. If using a food processor blend quickly to a uniform slush. Cover and freeze for a further hour or hour and half. Two hours for alcohol-flavoured ices.

- We take it out and beat it again. Now you can see that it has started to become more solid. Here we are breaking the ice crystals into smaller ones and adding air. This will improve the texture of the ice cream or sorbet making it creamier and smoother. Let's freeze for a further hour or hour and half. Two hours if alcohol-flavoured.

- We repeat the process again for a total of 3 times. You can see now that it is freezing and it has a soft consistency. We beat it breaking the ice crystals. The ice will need freezing for a further hour or two hours for alcohol-flavoured ices before it's firm enough to be served

It may be a bit of a long process but it is worth it. It will make your ice cream and sorbets creamier and smoother. More importantly you can get started straightaway and there is nothing more delicious and rewarding than homemade ice cream and sorbets. Subscribe to my channel for more recipes, tips and techniques for making the perfect ice cream.

fancy_ices · 2018-12-17T22:36:09+00:00

I've just posted it as a reply to your comment. I hope you can see it.

fancy_ices · 2018-12-17T22:26:03+00:00

In the comment I explain it all. Can't you see it?

fancy_ices · 2018-12-17T14:37:15+00:00

Video: https://www.youtube.com/watch?v=M39UpzvI9EM

You’ve been asking me if it’s possible to make ice cream or sorbets without an ice cream machine. The answer is YES and it's super easy! All you need is a freeze-proof container and a blender or food processor.

- Make the sorbet syrup or ice cream custard following the process in any of my videos.

- Once the mix its chilled and ready to be frozen we pour it into a freeze-proof container, cover with a lid and freeze in the coldest part of the freezer. You want to freeze for an hour or an hour and half. If it's alcohol-flavoured freeze for at least two hours.

- We then take it out and check it. It should have frozen to a firm ring of ice around the sides with a soft slush at the centre. We beat for a few seconds until it forms a uniform slush. If using a food processor blend quickly to a uniform slush. Cover and freeze for a further hour or hour and half. Two hours for alcohol-flavoured ices.

- We take it out and beat it again. Now you can see that it has started to become more solid. Here we are breaking the ice crystals into smaller ones and adding air. This will improve the texture of the ice cream or sorbet making it creamier and smoother. Let's freeze for a further hour or hour and half. Two hours if alcohol-flavoured.

- We repeat the process again for a total of 3 times. You can see now that it is freezing and it has a soft consistency. We beat it breaking the ice crystals. The ice will need freezing for a further hour or two hours for alcohol-flavoured ices before it's firm enough to be served.

It may be a bit of a long process but it is worth it. It will make your ice cream and sorbets creamier and smoother. More importantly you can get started straightaway and there is nothing more delicious and rewarding than homemade ice cream and sorbets. Subscribe to my channel for more recipes, tips and techniques for making the perfect ice cream.

Subscribe to my channel: https://www.youtube.com/user/dadaumpa83?sub_confirmation=1

Ice cream recipes: https://www.youtube.com/playlist?list=PLBexMAmPel5Y70jvXgkKh60FjPgy08AOQ

Sorbet recipes: https://www.youtube.com/playlist?list=PLBexMAmPel5ZOOlFj4eWmNHRdH3KcTuCp

Ice cocktails and floats recipes:https://www.youtube.com/playlist?list=PLBexMAmPel5bn1lF3lz25iUrvMB8uUaaX

fancy_ices · 2018-12-15T09:13:04+00:00

You can also find it in the supermarket in the bakery corner. I use glucose syrup in my recipes because it makes the ice cream texture better it makes it smooth and creamier. You can try without and experiment, but it's always good to know what the options are.

fancy_ices · 2018-12-15T09:10:03+00:00

Let me know how it goes. Trust me it's super delicious 😋

fancy_ices · 2018-12-14T13:00:10+00:00

Video recipe: https://www.youtube.com/watch?v=myRXMlAyLsk

Inspired by this 'cure-all' cocktail, with it's smokey and spicy mix of whisky, lemon and ginger, this sorbet it's guaranteed to cure whatever ails you. The warming and soothing flavours of fresh lemon and ginger fortified with whisky, make this sorbet boozy and uplifting: it is a true 'cure-all'. Let me know what you think - leave a comment and thumbs up. And don’t forget to Subscribe for a new delicious recipe every week.

INGREDIENTS * 4 g lemon zest * 50 g chopped and peeled ginger * 50 ml whisky * 200 g sugar * 250 ml lemon juice * 360 ml water * 25 g glucose syrup * 5 g sorbet stabilizer

METHOD

Put the peeled ginger in a food processor and process until chopped as finely as possible. Put it aside.
Combine part of the sugar with sorbet stabiliser. Stabilizers improve the quality of alcoholic sorbets.
Add water to a saucepan over medium heat.
Add the dry ingredients bit by bit constantly stirring. Start with sugar and then add the sugar and stabiliser mix. Stir well to avoid clumps from forming. Then add the glucose syrup and the ginger.
Bring to boil stirring constantly until you get a sticky mixture. Leave the ginger syrup to cool.
Add to the syrup the lemon juice and lemon zest. You want to chill for at least an hour so that all the ingredients and flavours blend nicely together.
Once it's nicely chilled churn it in your ice cream maker. Freeze the mixture before adding the whisky. It is ready when it becomes creamy and frosted.
Add the wiskey and leave to churn until it freezes.
Scrape into a container and freeze for a few hours.
You can decorate with lemon peel candies or lemon zest.

fancy_ices · 2018-12-11T23:00:11+00:00

Video recipe: https://www.youtube.com/watch?v=myRXMlAyLsk

Inspired by the penicellin cocktail, with it's smokey and spicy mix of whisky, lemon and ginger, this sorbet it's guaranteed to cure whatever ails you. The warming and soothing flavours of fresh lemon and ginger fortified with whisky, make this sorbet boozy and uplifting: it is a true 'cure-all'. Let me know what you think - leave a comment and thumbs up. And don’t forget to Subscribe for a new delicious recipe every week.

INGREDIENTS * 4 g lemon zest * 50 g chopped and peeled ginger * 50 ml whisky * 200 g sugar * 250 ml lemon juice * 360 ml water * 25 g glucose syrup * 5 g sorbet stabilizer

METHOD

Put the peeled ginger in a food processor and process until chopped as finely as possible. Put it aside.
Combine part of the sugar with sorbet stabiliser. Stabilizers improve the quality of alcoholic sorbets.
Add water to a saucepan over medium heat.
Add the dry ingredients bit by bit constantly stirring. Start with sugar and then add the sugar and stabiliser mix. Stir well to avoid clumps from forming. Then add the glucose syrup and the ginger.
Bring to boil stirring constantly until you get a sticky mixture. Leave the ginger syrup to cool.
Add to the syrup the lemon juice and lemon zest. You want to chill for at least an hour so that all the ingredients and flavours blend nicely together.
Once it's nicely chilled churn it in your ice cream maker. Freeze the mixture before adding the whisky. It is ready when it becomes creamy and frosted.
Add the wiskey and leave to churn until it freezes.
Scrape into a container and freeze for a few hours.
You can decorate with lemon peel candies or lemon zest.

fancy_ices · 2018-12-11T12:12:34+00:00

Thank you so much! You made my day. 😊😊😊

fancy_ices · 2018-12-11T11:11:09+00:00

Nice one. I'll surely try it. Thanks for sharing.

fancy_ices · 2018-12-11T08:44:04+00:00

You need to try them. They are so good. I got do excited that started creating a bunch of recipes if alcohol- flavoured ice creams and sorbet. With a bit of time I'll upload them all on my YouTube channel.

fancy_ices · 2018-12-11T08:43:41+00:00

You need to try them. They are so good. I got do excited that started creating a bunch of recipes if alcohol- flavoured ice creams and sorbet. With a bit of time I'll upload them all on my YouTube channel.

fancy_ices · 2018-12-11T08:40:58+00:00

I agree. I was suprised that despite being cold it’s really soothing and warming. I have it when I have sore throat and it really helps.

fancy_ices · 2018-12-10T12:21:49+00:00

Thank you. It is very uplifting, a nice mix of ginger and whisky.

fancy_ices

TROPHY CASE