Ice creams containing condensed milk

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Francisca

Ice creams containing condensed milk

Delia always refers in her recipes that ice creams containing condensed milk shouldn't be churned in an ice cream maker, does anyone know why? Has anyone tried? I can't imagine that it makes a difference as many ice creams contain milk, cream and sugar, so that is no different, I would say?

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Nenna

condensed milk ice cream

I don't use Delia's recipe for ice cream, mine is from Robin Weir and Caroline Liddel's book, which Delia recommends somewhere. But the recipe contains condensed milk and the instructions say to use a machine if you are lucky enough to have one or it can be made by hand. It is called a Philadelphia style ice-cream because it contains no eggs. I use it lots of times in my Cuisinart machine.

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Francisca

Condensed milk in the ice cream maker

Thanks Nenna, actually, as I red your answer I had the book on my lap and indeed, the Philadelphia ice cream contains condensed milk and they say you can use it in the ice cream maker! I will try Delia's recipes as well in my Krups.

By the way, I have an early version of this book called Ices, the Definitive Guide. Caroline still appears as Liddell and not Weir, as she does later on. I wonder whether you have this version, from the 90's or the new version (you mention her by her maiden name). If you do have the version I would like to ask you what they say about making syrup for sorbets. In my book they advise the same amount of water to sugar but the sorbets are far too sweet and I am looking for someone who has the new version as they might have changed that. What does your book say? Great book by the way.....

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Nenna

Ice cream recipes

Hi Francisca! So glad you answered, it is always nice to know that when help is offered it has been taken notice of.
My book must be the same edition as yours as I have had it for a long time, it is certainly not the newer edition so I can't help you with the query about the sorbet recipe I'm afraid. Actually I have never made a sorbet, I must try one sometime. Another good book I have on ice-creams is the Perfect Scoop by David Lebovitz, do you have that one? He is an American who lives in Paris, his recipes are first class in my opinion, anyway.

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Francisca

Books

Thanks again Nenna, of course I thank anybody who tries to help me... I think that I remember you from the old days when I used to be on this site quite a bit.... I intend to buy David Lebovitz's book but as I bought three books and have loads of recipes on this site and a BBC site I think that I will wait for a bit. An American friend of mine loves it too! I am not much into sorbets but if I manage to find less sweet recipes I will make them more often. A very interesting idea is to serve gaspacho with a ball of basil sorbet in the middle, for example only if it is too sweet it tastes awful! Maybe you could tell me what David says about sorbets? I am sure that someone has a solution of how to make sorbets with less sugar as I have eaten them in restaurants. Maybe the secret is less sugar and a bit of alcohol? Otherwise the sorbet becomes a rock! I have just made a wonderful kiwi, mint sorbet where I added a bit less sugar and it worked but usually it doesn't! We have lots of mint in our garden so it worked quite well. I served it in glasses on cubed kiwi, decorated with mint leaves, very pretty! If you want the recipe I post it here on the site!

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Nenna

sorbets

Hello again! I have just been looking at both books and trying to compare the sugar content in the various recipes. It is not that easy as in the Caroline/Robin book they use a sugar syrup of varying quantities whereas David L. uses water and sugar as separate items in his recipes. I think his recipes may be less sweet as the water quantity is usually more than the sugar, but they vary depending on the main item in the recipe.
He does say at the beginning of the book that if too much sugar is used your ice-cream/sorbet won't freeze but if too little is used the mix will be grainy and hard to scoop. Perhaps if you have so much mint you won't mind making a few different formulas and seeing which suits your taste buds best. The only thing that will cost you money is the sugar, not the cheapest of items but it might be worth it.
I hope this is of some help. I will type out a recipe from David's book if you'd like to try one and if it is allowed on this website.

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Francisca

Low sugar sorbets

"Hello again! I have just been looking at both books and trying to compare the sugar content in the various recipes. It is not that easy as in the Caroline/Robin book they use a sugar syrup of varying quantities whereas David L. uses water and sugar as separate items in his recipes. I think his recipes may be less sweet as the water quantity is usually more than the sugar, but they vary depending on the main item in the recipe.
He does say at the beginning of the book that if too much sugar is used your ice-cream/sorbet won't freeze but if too little is used the mix will be grainy and hard to scoop. Perhaps if you have so much mint you won't mind making a few different formulas and seeing which suits your taste buds best. The only thing that will cost you money is the sugar, not the cheapest of items but it might be worth it.
I hope this is of some help. I will type out a recipe from David's book if you'd like to try one and if it is allowed on this website."

Thanks once more, Nenna! I think that I will buy his book if I find it at a good price and you are right, the problem is that every sorbet uses other ingredients so it is very difficult to find out how low on sugar you can go without trying the recipe a few times. I also don't know whether it is better to lower sugar and water as otherwise it will even get harder because of too much water. Take the kiwi sorbet with mint I made, I lowered the sugar but not the water and it was ok but I can make it with less water the next time. I tried it with a melon sorbet I made for dinner guests but ended up serving it as a granita on the top of melon cubes or a different colour so I saved my dessert (I had to, they are demanding Parisians!). As far as trying with mint I can of course do that but when I use other ingredients things will change again! Thanks for offering to type a recipe for me but I think that I have to buy the book! By the way, two of my favourite by Caroline are the marmalade ice cream and the plums with ros&"233; wine although I wasn't able to find the wine she suggests! Both great! The muscat grapes with muscat wine was too sweet for my taste! And actually I think that they use always the same ratio of the same amount of water to sugar, the difference with other books (to make it more confusing) is that they don't boil the syrup so other books reduce it! I will keep researching.... haven't found much on the Internet though! Thanks again...... I am having great fun with my ice creams. Going to make the honey with walnuts this afternoon to serve with pineapple when a friend comes for dinner in a few days and I have a few of Delia's lined up!

 
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