Jilara (jilara) wrote,

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Ice Cream

I have a keeper recipe, and one that needs tweaking. I think "new milk" is something very different from what passes for milk, nowadays. It would be unpasturized and unhomogenized, which changes its character very much, and hence the recipe doesn't work well with modern milk. This is also the green tea recipe, which makes a much milder version, even though you're steeping green tea for a long time in very little boiling water. I think, to get closer to the modern version, strongly tasting of tea, it needs possibly powdered green tea similar to the ceremonial variety. More exploration required.

On the other hand, here are the results of the "tutti-fruiti" ice cream/sorbet from 1902. It makes about a pint overall, so be aware I divided it into two batches, so as to try the cream version and no cream version (per original recipe).

Juice 1 lemon and 1 orange. If you want to just peel and orange, and add segments, that works, too. I did half-and-half. Add a bit of zest from the peels of both, if desired. (I zested half of each.) Add 1 tbsp sugar.
Peel 4 ripe bananas. Puree in blender or food processor.
Add one can of apricots in light syrup.
Add the lemon and orange mixture.
Puree until fairly smooth.
If you want sorbet, pour into ice cream machine and freeze as-is.
If you want ice cream, add 1/2 cup of whipping cream to the mix and puree again. Then freeze.
Both versions are creamy and delicious! And even the ice cream version is relatively low in fat!

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