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Forum
-> Yom Tov / Holidays
-> Pesach
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amother
OP
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 Wed, Mar 29 2023, 8:57 pm
I’m imagining making lemonade (lemon juice and sugar and water in a pitcher, no cooking!) and putting it into the ice cream maker and yielding lemon ices. Would that work?
What else would you do? Aside from dairy ice cream, since I need desserts for meat meals.
TIA!
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zaq
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Wed, Mar 29 2023, 9:00 pm
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Grape juice sorbet, or any other kind of fruit sorbet.
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amother
DarkCyan
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Wed, Mar 29 2023, 9:02 pm
Coconut cream ice cream
Or cashew cream
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imasinger
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Wed, Mar 29 2023, 9:05 pm
We actually have one. Pesach and pareve, which is bonkers, but hey, it works.
Our favorites are any kind of fruit sorbet, or sometimes, some form of pareve milk. Raspberry, and lemon are perennial favorites. Stone fruits are great but pricey.
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amother
Cerulean
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Wed, Mar 29 2023, 9:11 pm
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If you eat nuts, you can make parve chocolate ice cream with almond milk; or coconut milk and cream. Definitely sorbet- a mix of orange juice and lemon can be really good too. I wish I had one.
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Rubber Ducky
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Wed, Mar 29 2023, 9:23 pm
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Strawberry sorbet has been a staple Pesach dessert here for decades. We have a cheap electric ice cream maker.
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amother
OP
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Wed, Mar 29 2023, 9:45 pm
Thank you!
What’s the recipe any of these sorbets? Do they require cooking the sugar to a syrup before putting in the ice cream maker? I’d love simple recipes if possible! Thank you!
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amother
Dahlia
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Wed, Mar 29 2023, 9:47 pm
I have a Pesach one.
Is making ices in the ice cream maker eliminating the step of freezing and reblending??
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imasinger
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Wed, Mar 29 2023, 11:40 pm
| amother Dahlia wrote: | I have a Pesach one.
Is making ices in the ice cream maker eliminating the step of freezing and reblending?? |
Yes!
OP, I'll post some recipes tomorrow night, beH.
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amother
Cherry
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Wed, Mar 29 2023, 11:54 pm
These aren't necessarily for ice cream maker, but maybe you can skip the reblending part.
Sorbet
Ingredients:
1 cup boiling water
1 cup of sugar
1 pkg of any brand of jello
1 cup of matching colored (to jello) juice
1 cup of pineapple juice
Dissolve the sugar in the boiling water. Add the rest of the ingredients. Mix it up. Freeze it.
The next day, thaw slightly. Whip it up with a mixer.
Recipe can be doubled.
LEMON ICES
10-12 lemons (or 1 ½ cups of lemon juice)
4 cups of water
2½ cups sugar
Halve lemons lengthwise, squeeze out juice and measure.
Remove pulp from lemon shell.
Combine water and sugar and boil until sugar is dissolved. Turn off flame and add lemon juice. Transfer to a container and freeze for a few hours or overnight. Break into pieces and blend in food processor--it will turn into a white fluffy sorbet. It might be easier to work with half at a time. You can scoop the sorbet into the lemon shells for a beautiful presentation. (I have only used lemon juice, rather than fresh lemons.)
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Bnei Berak 10
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Thu, Mar 30 2023, 5:06 am
Never tried it but apparently there's a very good chocolate sorbet. Very rich in taste.
Google receipe.
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Bnei Berak 10
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Thu, Mar 30 2023, 5:08 am
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If sorbet tends to get too hard your may add a spoon of alcohol KLP.
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amother
Dahlia
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Thu, Mar 30 2023, 7:05 am
| imasinger wrote: | Yes!
OP, I'll post some recipes tomorrow night, beH. |
So I just follow the recipe and then I’m done?
No reblend?!
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DustyDiamonds
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Thu, Mar 30 2023, 7:44 am
| amother Cherry wrote: | These aren't necessarily for ice cream maker, but maybe you can skip the reblending part.
Sorbet
Ingredients:
1 cup boiling water
1 cup of sugar
1 pkg of any brand of jello
1 cup of matching colored (to jello) juice
1 cup of pineapple juice
Dissolve the sugar in the boiling water. Add the rest of the ingredients. Mix it up. Freeze it.
The next day, thaw slightly. Whip it up with a mixer.
Recipe can be doubled.
LEMON ICES
10-12 lemons (or 1 ½ cups of lemon juice)
4 cups of water
2½ cups sugar
Halve lemons lengthwise, squeeze out juice and measure.
Remove pulp from lemon shell.
Combine water and sugar and boil until sugar is dissolved. Turn off flame and add lemon juice. Transfer to a container and freeze for a few hours or overnight. Break into pieces and blend in food processor--it will turn into a white fluffy sorbet. It might be easier to work with half at a time. You can scoop the sorbet into the lemon shells for a beautiful presentation. (I have only used lemon juice, rather than fresh lemons.) |
Thank you!
Do you think that there would be a big difference if I simply mixed the ingredients and didn’t boil the water and sugar?
/Feeling lazy and rushed!/
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Bnei Berak 10
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Thu, Mar 30 2023, 9:27 am
| DustyDiamonds wrote: | Thank you!
Do you think that there would be a big difference if I simply mixed the ingredients and didn’t boil the water and sugar?
/Feeling lazy and rushed!/ |
Sugar needs to be completely dissolved.
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Bnei Berak 10
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Thu, Mar 30 2023, 9:31 am
| amother Dahlia wrote: | So I just follow the recipe and then I’m done?
No reblend?! |
No need. The machine stirs it.
Many machines require you to keep them in the freezer 24 hrs in advance unless you have any expensive semiprofessional machine.
Check youtube for more info.
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amother
Cherry
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Thu, Mar 30 2023, 12:11 pm
| Bnei Berak 10 wrote: | No need. The machine stirs it.
Many machines require you to keep them in the freezer 24 hrs in advance unless you have any expensive semiprofessional machine.
Check youtube for more info. |
Ice cream makers usually do need the bowl frozen ahead, yes. The recipes I posted don't account for ice cream makers, and rely on blending instead.
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amother
Cherry
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Thu, Mar 30 2023, 12:12 pm
| amother Dahlia wrote: | So I just follow the recipe and then I’m done?
No reblend?! |
Only if using an ice cream maker
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amother
Cherry
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Thu, Mar 30 2023, 12:13 pm
| DustyDiamonds wrote: | Thank you!
Do you think that there would be a big difference if I simply mixed the ingredients and didn’t boil the water and sugar?
/Feeling lazy and rushed!/ |
I hear you. If you have an urn or kettle, that might suffice, but otherwise the sugar will likely settle and not mix well....
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