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Recipes from "Lunch with
the President"
March 7, 2011
- Coming Soon...
Recipes
from Past Sessions
Amish vanilla ice cream
CB-350 Counter Top Batch Freezer
1 5.6 oz. package
of Geez Amish Ice Cream Mix
2 oz. Vanilla
1 Cup heavy cream
2 quarts whole milk
1 ¼ cup sugar
STRAWBERRY SORBET
(ITALIAN ICE) 12 QUART BATCH FREEZER
STRAWBERRY SORBET
STRAWBERRY FROZEN LEMONADE
7 QUARTS WATER
2 QTS. STRAWBERRY BASE
FRESH STRAWBERRIES
1 LB. SUGAR
Mix the sugar and water and pour into the 12 quart Emery Thompson
Batch Freezer. Turn on the machine and add the base and the fresh
strawberries. Freezer for 13 minutes for frozen lemonade consistency
and 16 minutes for sorbet and Italian ices.
FRESH MANGO GELATO
CB-350 COUNTER TOP BATCH FREEZER)
4 QUARTS ICE CREAM
MIX
6 OZ. MANGO PASTE
1 OZ. VANILLA
2 OZ. SUGAR
Raspberry shiraz wine
sorbet CB-350 COUNTER TOP BATCH FREEZER
1 LB. SUGAR
24 OZ. WATER
1 RED shiraz WINE 750ml.
12 oz. RED RASPBERRIES (freezer case at supermarket)
Optional - 4 GRAMS STABILIZER (Main Street #9100)
BANANA oreo cookie ice cream
- 12 Quart Batch
Freezer
5 QUARTS 14% MIX
2 OZ. VANILLA
4 POUNDS FRESH RIPE BANANAS**
1 BAG – 16 oz. Oreo Cookies**
I made
this at the Penn State ice cream course this past weekend and
although they thought it an odd combination – they loved it!!
Pour the
dairy mix into the Emery Thompson with the vanilla and turn on the
dasher and refrigeration. Then add the whole bananas and half of the
Oreo Cookies to the batch. Freezer for approximately 8 minutes.
While running take the other half of the bag of Oreo’s and break
them into 3 or 4 pieces per cookie. As you discharge all the ice
cream into a 3 gallon tub, add in the pieces of Oreo Cookie.
**Do not
try this with any machine other than an Emery Thompson. The bananas
and chips will get stuck in the inlet and discharge openings and may
cause damage to their freezing cylinder
PuMPKIN ice cream*(CB-350
COUNTER TOP BATCH FREEZER)
2-1/2 quarts ice cream
mix
1 oz. vanilla extract
1 oz. Cinnamon
¾ quart pumpkin puree
Pour all ingredients into the Emery Thompson counter top batch
freezer.
Turn on the dasher and refrigeration switches. Set the Infinite
Overrun
Control for 234 RPM’s
When the ice cream is ready (in about 8 minutes) turn off the
refrigeration,
and discharge all the ice cream.
* Adapted from “Incredible Ice Cream” by Malcolm Stogo Associates
PINA COLADA ICE (CB-350
COUNTER TOP BATCH FREEZER)
1 QUART PINA COLADA BASE (I. Rice and
Company)
1 POUNDS SUGAR
3.5 QUARTS WATER
1 Can pineapple chunks
CIOCCOLATO CHIP GELATO (CB-350
COUNTER TOP BATCH FREEZER)
4 QUARTS 14% MIX
2 OZ. VANILLA
16 OZ. CIOCCOLATO BASE
8 OZ. BITTERSWEET CHOCOLATE CHIPS
CHERRY ITALIAN WATER ICE
(12 QUART BATCH FREEZER)
2 QUARTS CHERRY ITALIAN ICE BASE
(I. Rice and Company or National Flavors)
1 POUND SUGAR
7 QUARTS WATER
1 QUART Port Wine Cherry Halves (Limpert Brothers)
Bordeaux wine SORBET
(CB-350 COUNTER TOP BATCH FREEZER)
1 LB. SUGAR
24 OZ. WATER
1 RED BORDEAUX
WINE 750ml.
12 Oz. RED
RASPBERRIES (freezer case at supermarket)
Optional – 4 Grams
STABILIZER (Main Street #9100)
Courtesy Malcolm
Stogo Associates and Ice Cream University
www.icecreamuniversity.org
OREO BANANA GELATO (Penn state 2011) 12-Quart Batch Freezer
5 QUARTS 10% MIX
2 OZ. VANILLA
1 POUND OREO COOKIES
2 POUNDS FRESH RIPE BANANAS
Pour the dairy mix into the Emery Thompson with the vanilla and turn
on
the dasher and refrigeration. Then add the whole bananas and the
chocolate
chips to the batch. Freezer for approximately 8 minutes then
discharge all
the ice cream into a 3 gallon tub.
**Do not try this with any machine other than an Emery Thompson. The
bananas and chips will get stuck in the inlet and discharge openings
and may
cause damage to their freezing cylinder.
Secret lemon WATER
ice (CB-350
COUNTER TOP BATCH FREEZER)
3 QUARTS WATER
8 OZ. FRESH LEMON JUICE
2 OZ. FRESH ORANGE JUICE
3 LEMONS GRATED
1-3/4 LBS. SUGAR
MANGO ITALIAN ICE (CB-350
COUNTER TOP BATCH FREEZER)
1 QUART MANGO BASE (I. Rice and
Company)
3.5 QUARTS WATER
1 POUND SUGAR
COOKIES AND CREAM CREAM ICE
(CB-350
COUNTER TOP BATCH FREEZER)
2.5 POUNDS SUGAR
3 QUARTS WATER
24 OZ. ICE CREAM MIX
1 OUNCE VANILLA
1 POUND OF OREO COOKIES
MOKA CHOCOLATE CHIP GELATO (CB-350
COUNTER TOP BATCH FREEZER)
4 QUARTS 14% MIX
2 OZ. VANILLA
16 OZ. FABBRI MOKA BASE
8 OZ. BITTERSWEET CHOCOLATE CHIPS
Fresh blueberry gelato* -
(12 quart Batch Freezer)
6 quarts ice cream mix
2 oz. vanilla
13 oz. National Blueberry Puree
1-1/2 quarts fresh blueberries (marinated in ½ pound sugar and ½ oz.
lemon juice)
Pour ice
cream mix, vanilla extract and National blueberry puree into the Emery Thompson
12 quart batch freezer. Turn on the dasher and refrigeration
switches. Set the Infinite Overrun Control for 150 RPM’s. Add half
the blueberries to the machine.
When the
ice cream is ready (in about 8 minutes) turn off the refrigeration.
To finish, extrude the ice cream while adding the second half of the
blueberries to the gelato. Turn the Infinite Overrun Control to full
(234) speed.
* Adapted
from “Incredible Ice Cream” by Malcolm Stogo Associates
BLUE RASPBERRY ITALIAN ICE
- 12HSC-I.O.C. MACHINE
BLUE RASPBERRY SORBET
BLUE RASPBERRY FROZEN LEMONADE
7 QUARTS WATER
2 QTS. MAMA G’S BLUE RASPBERRY MIX
FRESH RASPBERRIES
1.5 LBS. SUGAR
Mix the sugar and water and pour into
the 12 quart Emery Thompson Batch Freezer. Turn on the machine and
add the MAMA G’s and the fresh strawberries. Freezer for 13 minutes
for frozen lemonade consistency and 16 minutes for sorbet and
Italian ices.
PISTACHIO GELATO
- CB-350 COUNTER TOP BATCH FREEZER
4 QUARTS 14% MIX
2 OZ. VANILLA
16 OZ. FABBRI PISTACHIO BASE
8 OZ. SHELLED PISTACHIOS
COCONUT / PINEAPPLE
SORBET - 12 Quart Batch Freezer
7 QUARTS WATER
2 CANS COCO LOPEZ
2 CANS PINEAPPLE
1.5 LBS SUGAR
ABSOLUTELY NUTS ICE CREAM* - 12 Quart Batch Freezer
5 QUARTS 14% MIX
1 OZ. VANILLA
16 oz. Roasted pecan pieces, praline pecans, cashews, peanuts and
walnuts**
12 OZ. BUTTER PECAN BASE
Pour the dairy mix into
the Emery Thompson with the vanilla and turn on the dasher and
refrigeration. Then add half of the nuts into the batch. Freezer for
approximately 8 minutes then discharge all the ice cream into a 3
gallon tub. While discharging the ice cream add in the other half of
the nut mixture.
**Do not try this with any machine other than an Emery Thompson. The
nuts will get stuck in the inlet and discharge openings and may
cause damage to their freezing cylinder.
*From Malcolm Stogo’s book “Incredible Ice Cream” available for sale
at Emery Thompson Machine.
strawberry ITALIAN
ICE - 12 Quart
Batch Freezer
STRAWBERRY SORBET
STRAWBERRY FROZEN LEMONADE
7 QUARTS WATER
2 QTS. MAMA G’S STRAWBERRY MIX
FRESH STRAWBERRIES
1 LB. SUGAR
Mix the sugar and water and pour into the 12 quart Emery Thompson
Batch Freezer. Turn on the machine and add the MAMA G’s and the
fresh strawberries. Freezer for 13 minutes for frozen lemonade
consistency and 16 minutes for sorbet and Italian ices.
COFFEE TIRAMISU GELATO
IN THE CB-350 COUNTER TOP BATCH FREEZER
8 OZ. OF FABBRI “SIMPLE” TIRAMISU
2.5 QUARTS 10% ICE CREAM MIX
1 OZ. VANILLA
3/4 OZ. TASTERS CHOICE COFFEE CRYSTALS
1 BAG CHOCOLATE CHIPS
blueberry wine SORBET
IN THE CB-350 COUNTER TOP BATCH FREEZER
1 LB. SUGAR
24 OZ. WATER
1 BLUEBERRY WINE 750ml.
2 PINTS FRESH BLUEBERRYS
Optional - 4 GRAMS STABILIZER (Main Street #9100)
MANGO ICE (Sorbet)***
2 QUARTS MANGO BASE (I. Rice
and Company or National Flavors)
2 POUNDS SUGAR
7 QUARTS WATER
PINEAPPLE ITALIAN ICE
PINEAPPLE SORBET
PINEAPPLE FROZEN LEMONADE
7 QUARTS WATER
2 QTS. MAMA G’S PINEAPPLE MIX
1 CAN PINEAPPLE PIECES
1 LB. SUGAR
Mix the sugar and
water and pour into the 12 quart Emery Thompson Batch Freezer. Turn
on the machine and add the MAMA G’s and the one can of pineapple
pieces. Freezer for 13 minutes for frozen lemonade consistency and
16 minutes for sorbet and Italian ices.
Candy cane
ice cream
IN THE CB-350 COUNTER TOP BATCH FREEZER
24 CANDY CANES – red
and white only**
4 QUARTS ICE CREAM MIX
2 OZ. VANILLA
Crush
the candy canes into small bits*. Add the mix, vanilla and half of
the candy canes into the Emery Thompson counter top batch freezer.
Freeze at 180 RPM’s. Freezing time will be about 8 minutes. At the
six minute mark, add the second half of the candy cane bits.
*Make
the candy cane pieces small enough as to not be a choking risk when
eaten.
**The
traditional red and white candy canes will turn your ice cream a
pale pink. If you use the red and green candy canes your ice cream
will have a grey cast to it.
Blueberry
cranberry SORBET
IN THE CB-350 COUNTER TOP BATCH FREEZER
3
CUPS SUGAR
3 CUPS WATER
3 QUARTS
CRANBERRY BLUEBERRY JUICE
1 PINT
BLUEBERRIES
Mix sugar, cold
water and cranberry blueberry juice together until the sugar is
dissolved. Add to the CB-350 Emery Thompson Batch Freezer and turn
on. Run at full speed (234 RPM’s). Add the blueberries to the mix.
Freeze for 13
minutes and discharge 6 quarts of finished sorbet. ENJOY!!!
FROZEN LEMONADE (SLUSH)
7 QUARTS WATER
2 Quarts LEMON
BASE
1 OZ. STABILIZER
1-3/4 LBS. SUGAR
FRESH MANGO SORBET (CB-350
COUNTER TOP BATCH FREEZER)
26 OZ. WATER
3 POUNDS FRESH
MANGO
1 POUND SUGAR
JUICE OF ONE LEMON
CREAMSICLE CREAM ICE
6 QUARTS FRESH SQUEEZED ORANGE
JUICE
1 QUART 10% ICE CREAM MIX
2 POUNDS SUGAR
1 OZ. VANILLA
VANILLA BUTTERSCOTCH CHIP (12 QUART BATCH FREEZER)
6 QUARTS 10 – 16 % ICE
CREAM BLEND (MIX)
4 OZ. VANILLA
1-1/2 POUNDS BUTTERSCOTCH CHIPS
Bordeaux wine SORBET (CB-350 COUNTER TOP BATCH FREEZER)
2 LB. SUGAR
48 OZ. WATER
2 RED BORDEAUX
WINE 750ml.
½ LB. RED
RASPBERRIES (freezer case at supermarket)
Optional – 1 oz.
STABILIZER (Main Street #9100)
Courtesy Malcolm
Stogo Associates and Ice Cream University
www.icecreamuniversity.org
IMPORTANT NOTE: Malcolm says it is very
important to add half of the red Bordeaux wine into the batch at the
end of the cycle because of the freezing point of the wine.
PISTACHIO ARTISAN GELATO (CB-350)
3 LBS. 3 OZ. FABBRI PISTACHIO BLEND
(ONE CAN)
2 CANS 10% ICE CREAM BLEND (MIX)
½ CAN WHOLE MILK
ROOT BEER ITALIAN WATER ICE (12 QUART BATCH FREEZER)
2 QUARTS ROOT BEER BASE
(I. Rice and Company or National Flavors)
1 POUNDS SUGAR
7 QUARTS WATER
TIRAMISU GELATO
(CB-350 COUNTER TOP BATCH FREEZER)
1 3.3 POUND CAN OF FABBRI
“SIMPLE” TIRAMISU
2 CANS OF WHOLE MILK OR 10% ICE CREAM MIX
2 OZ. VANILLA
1 BAG CHOCOLATE CHIPS
COCONUT / PINEAPPLE SORBET (CB-350 COUNTER TOP BATCH FREEZER)
3.5 QUARTS WATER
1 CANS COCO LOPEZ
2 CANS PINEAPPLE
3/4 LBS SUGAR
COCONUT / PINEAPPLE
SORBET
7 QUARTS WATER
2 CANS COCO LOPEZ
2 CANS PINEAPPLE
1.5 LBS SUGAR
VANILLA CHOCOLATE CHIP
5 QUARTS 14% MIX
2 OZ. VANILLA
1 POUND CHOCOLATE
CHIPS
Coffee ice cream
5 QUARTS 14% MIX
2 OZ. VANILLA
3.5 OZ. TASTER’S CHOICE COFFEE
CRYSTALS
HERSHEY’S SYRUP TO TASTE
COCONUT / PINEAPPLE
SORBET
7 QUARTS WATER
2 CANS COCO LOPEZ
2 CANS PINEAPPLE
1.5 LBS SUGAR
VANILLA CHOCOLATE CHIP
5 QUARTS 14% MIX
2 OZ. VANILLA
1 POUND CHOCOLATE
CHIPS
CHOCOLATE ITALIAN ICE***
½
POUND COCOA
2.5 POUNDS SUGAR
4 QUARTS WATER
1 OUNCE VANILLA
1 BAG OF CHOCOLATE
CHIPS
optional – ½ pound
Hersheys fudge
*** The
difference between Chocolate Italian Ice and Chocolate Sorbet is
charging 75 cents more per serving for the Sorbet!!
CREAMSICLE
– 12 QUART FREEZER
5 QUARTS FRESH SQUEEZED ORANGE JUICE
2 QUART 10% ICE CREAM MIX
1-3/4 POUNDS SUGAR
1 OZ. VANILLA
OREO COOKIE
COOKIE MONSTER
COOKIES AND CREAM
5 QUARTS 14% MIX
2 OZ. VANILLA
½ POUND COOKIES IN
THE MACHINE – Fruit Flavor
½ POUND COOKIES
ADDED OUTSIDE THE MACHINE – Fruit Identity
TIRAMISU GELATO (alcohol
free)
5
QUARTS 14% MIX
2 OZ. VANILLA
16 OZ. TIRAMISU
8 OZ. CHOCOLATE
CHUNKS
WATERMELON ICE
2
QUARTS WATERMELON BASE
2 POUNDS SUGAR
7 QUARTS WATER
1 OZ.
STABILIZER***
8 OZ. STABILEEZE***
***See notes from
Steve – to use or not Tate and Lyle #CC-917
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