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How to make fruit ice at home? A selection of recipes

It’s unbearably hot outside, and you’re sitting at home and don’t know how to quench your thirst so that it’s both fresh and pleasant? There are many different ways, but it is much better to prepare the most delicious fruit ice at home. This is one of the most favorite cooling and light desserts of all children and adults, which belongs to the category of ice cream.

The large selection of this delicacy in supermarkets is simply amazing, but when purchasing you need to be very careful, because manufacturers often add harmless ingredients to its composition, such as dyes, flavors, and flavor enhancers. There will definitely be no benefit from such sweetness, only harm to the body and extra centimeters on the waist, since the calorie content is rather large. There is no need to stuff yourself with such a useless delicacy; it’s easier to prepare a cold dessert with your own hands.

Ice cream, prepared independently, will not only help you escape from the sweltering heat, but also will not burden your body with unnecessary calories. It contains a lot of vitamins and microelements because it is made from natural ingredients. In this article we will tell you about delicious and healthy recipes for this delicacy.

Even a child can make fruit ice at home. Frozen or fresh fruits and berries are equally suitable as ingredients. You can’t do without natural juices. To make the dessert brighter, you can use different juices and fruit purees. Dessert should be frozen in special forms or ordinary plastic cups. Ice trays found in any refrigerator and disposable cups may also work. The treat can be made from several layers to create a rainbow of flavors. Having made this ice cream at home, you can confidently treat your children and friends with it. Use your imagination and create your own unique recipes. And we will tell you our easy and original recipes.

Fruit ice "Heavenly delight"

It can be prepared from frozen or fresh fruits and berries. If you use frozen food, you will need to defrost it, wash it, and let the remaining water dry.

Ingredients:

  • strawberries – 500 g;
  • banana – 2 pcs;
  • orange juice – 50 ml;
  • powdered sugar – 25 g;
  • mint – 5 sprigs.

Wash strawberries, mint and bananas thoroughly and dry. It is better to use mint leaves and remove the sprigs. Beat strawberries, mint, powdered sugar using a blender. Divide the prepared mixture into molds, filling them halfway and place in the freezer. Peel the bananas and cut into small pieces. Blend bananas with orange juice in a blender. When the strawberry puree is frozen, add banana puree on top. Put it back in the freezer.

How to make popsicles from juice?

Frozen juice is the easiest way to make fruit ice. Ice cream made from juice with the addition of pulp has a very pleasant taste. To prepare, you need to take your favorite juice, pour it into molds and place in the freezer for 25-40 minutes. Undoubtedly, ice cream made from fresh squeezed juice and made with your own hands will taste simply great. If you use store-bought purified juice without pulp to make ice, you will get clear, sweet ice.

Multi-colored fruit ice with yoghurt “Berry Fairy Tale”

This multi-colored type of dessert turns out very tasty and unusual due to the addition of a fermented milk drink.

Ingredients:

  • orange juice – 500 ml;
  • powdered sugar – 125 g;
  • yogurt – 130 ml;
  • gooseberries (or any other berry) – 250 g;
  • juice of any fruit.

The delicacy will consist of three layers. Pour fruit juice into 1/3 of the mold as the first layer. Let it freeze for 20-30 minutes. Beat the yogurt with orange juice with a mixer, pour in the second layer and put it in the freezer again for 20-30 minutes. Mix gooseberries with powdered sugar and grind using a blender. We get the third layer and freeze in the freezer for another 20-30 minutes.

Fruit ice using Cherry Queen sugar syrup

Ingredients:

  • fresh cherries – 500 g;
  • purified water – 100 ml;
  • sugar – 120 g.

Pour sugar into a saucepan and pour water. Place over moderate heat and let it boil, stirring constantly. The sugar should dissolve completely. Remove the finished syrup from the stove. Grind the cherries in a blender. When the sugar syrup has partially cooled, add cherry mousse to it. Mix everything and pour into molds. Send for freezing. When the cherry sugar ice freezes, insert a plastic stick into it vertically and freeze completely.

Fruit ice “Sunny mood”

Using these ingredients will make the ice cream softer. To begin with, gelatin should be dissolved according to the instructions on the package, and then add juice or berry puree.

Ingredients:

  • purified water – 420 ml;
  • peach or apricot puree – 1 tbsp;
  • gelatin – 7 g;
  • sugar – 250 g;
  • lemon juice - to taste.

First of all, fill a small package of gelatin with water according to the instructions on the package and let it swell. Pour sugar into the rest of the water, place the pan on low heat and let it boil, stirring continuously. Then add the swollen gelatin, wait until it is completely dissolved and remove from the heat. When the syrup has cooled a little, add fruit puree and lemon juice. You should not add fruit puree to hot syrup as you will destroy the vitamins. Pass the resulting mass through a sieve, pour into glasses and place in the freezer.


  • kiwi – 200 g;
  • sugar – 120 g;
  • lemon juice – 1 tsp;
  • potato starch – 1 tsp;
  • water – 200 ml;
  • citric acid - on the tip of a knife.

Kiwis should be pre-washed and peeled. Then cut it into pieces and grind with a blender. Add 150 ml of water to the sugar, put it on the stove and prepare the syrup, stirring constantly. Add citric acid as soon as the syrup boils. We dilute the starch in the remaining water, add it to the syrup, and mix. Cook for 3 minutes, remove from heat and let cool. Add the kiwi puree to the cooled syrup and stir thoroughly with a whisk or mixer. Pour into glasses and place in the freezer. When the mass thickens a little, insert the sticks and back into the freezer until completely frozen.

Fruit ice from Coca-Cola "Cola"

Dessert with cola will not be healthy, since Coca-Cola (like other sweet carbonated drinks) contains a huge amount of sugar, dyes and other harmful ingredients. However, if you want to pamper yourself no matter what, you should pour cola into molds and freeze in the refrigerator. Fruit ice is ready!

How to quickly freeze ice?

In order for syrups to freeze quickly, it is necessary to pour them portionwise into small molds and keep them in the freezer at very low temperatures. If these conditions are met, the ice freezes in about 20-30 minutes; the duration of freezing directly depends on the freezer capacity of your refrigerator.

Hawaiian ice cream – shaved ice

Hawaiian ice cream has captivated many people and is actively in demand on the Russian market. This is not just fruit ice, but regular ice crushed into thin chips. The finished portion of shaved ice is poured with various sugar syrups to taste, and nuts, condensed milk, halva, jams and aromatic herbs are also added to Hawaiian ice cream. Crushed ice is produced using a special machine called a shaver.

Basic subtleties of preparing cold dessert

  1. It is not recommended to store fruit ice for a long time in the freezer. If dessert sits in the refrigerator for a long time, it becomes very hard. Since liquid increases in volume when frozen, it is necessary to leave half a centimeter from the edge when pouring into molds.
  2. Multi-layer ice cream looks beautiful.
  3. To make fruit ice, you can use coffee or tea by first brewing it, cooling it and then freezing it. This way you will get coffee ice or tea ice.
  4. To easily remove frozen dessert from the mold, place it in warm water for two seconds. Now the question is “how to get ice out of the mold?” disappears and that's great. It is not necessary to use special molds for ice cream; disposable cups and yogurt cups are quite suitable.
  5. Prepare juice and puree from berries or fruits right before preparing dessert. You can add whole fruits and berries to the delicacy, it will be very beautiful and tasty.

Now you have learned how to make popsicles at home. Dare, fantasize and enjoy your own original tastes!

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Bright carts on bicycle wheels full of bottles with sweet syrup of all colors of the rainbow and incomprehensible inscriptions on the sides, there are a lot of them in Pushkar, but what's inside?

When it’s +40 degrees outside, any product containing moisture will be in demand, let alone the Indian equivalent of ice cream. The production of sweet ice or Chuski (that’s what it’s called) is as simple as the world. The Indian pulls out a piece of melting ice from the depths of the tent and, with a cunning device similar to a bench plane, removes the shavings from it.

As soon as the glass fills with ice shavings, the Indian dumps everything from the glass into his palms and forms a ball of ice. Deft movements and heat make the task easier. The next stage in the production of Chuska is the introduction of a wooden stick, which the seller does very famously.

A piece of ice is strung on a piece of wood, all you have to do is decorate everything with sweet syrup. At this stage, the consumer can indicate the taste and color of his purchase, the seller will not argue. If you want, you can decorate the sweet ice yourself, but most likely it will turn out very clumsily. When buying sweet ice, ask not to add salt or pepper to it, otherwise the taste will be very specific, and in some cases you will not be able to eat it.

Like an artist, the seller applies the final touch with colored syrup and the product is ready to eat. Bon appetit.

SEPTEMBER 2009

PIE ON A STICK

Do you know who invented the popsicle? American shopkeeper Chris Nelson. His shop was chosen by local schoolchildren. They always made noise for a long time and chose what was better to eat - ice cream or chocolate. Chris felt sorry for the children and came up with the idea of ​​dousing the ice cream in chocolate. He called his truly ingenious invention “Eskimo pie”. That's right, Eskimo Pie. The inventive shopkeeper did not stop there. He came up with the idea of ​​wrapping the ice cream in a wrapper to protect it from dust and dirt, and to prevent it from getting his hands dirty, he put an “Eskimo pie” on a stick.

SPOONS AND STICKS

The famous American writer Jack London in his youth was... an ice cream delivery man! He wandered through the parks with a box filled with crushed ice and delicious ice cream, although a special cart for transporting ice cream appeared at the end of the nineteenth century. “On the road - knock and knock - a painted chest is traveling.” Remember whose lines these are? In Moscow at the beginning of the twentieth century, queues lined up for such carts. The ice cream was placed in a tin bowl (cremanka), and a special silver-plated spoon was placed with the bowl. But the spoons were not often returned to the ice cream maker, so they were soon replaced by wooden sticks. And your grandmothers will probably remember the most wonderful ice cream from their childhood - sweet miracle ice cream was pressed between two round waffles, and on the waffle “backs” of the delicacy you could order any name - the ice cream maker squeezed it onto the waffles using a simple special device.

EDIBLE CASING

It’s hard to imagine, but once upon a time those with a sweet tooth could do without waffle cones and waffle cups! This wonderful edible “container” for ice cream appeared only at the beginning of the twentieth century, in America. At the St. Louis Fair in 1904, an amazing machine was shown in action: in an hour it “spanked” 200 wafer cones, filling them with delicious frozen filling.

BUCKETS OF FUN!

What do you think presidents usually treat distinguished guests to on the occasion of their inauguration? It’s hard to say what Barack Obama treated those who arrived at the ceremony, but his distant predecessor, the fourth American President James Madison, amazed the guests with a delicious dessert - his wife made fifteen buckets of ice cream with her own hands! This happened in 1813.

AND MORE FREEVER!

Thirty years later, innkeeper Nancy Johnson from New Jersey thought of placing a container of a mixture of cream, milk and sugar in a vessel with ice and quickly swirling it. This is how the “freezer” was born - an ice cream making machine. An hour of manual rotation yielded five liters of ice cream! The innkeeper sold her invention to businessman Jacob Fussell. He immediately made a larger freezer and replaced the handle with a mechanical drive. And it went! Money flowed like a river. But the enterprising Fussell went even further. Taking advantage of the scientific developments of the Englishman Thomas Masters (Master proposed a quick way to make ice by mixing water, salt, nitrate and ammonium nitrate), Fussell opened the first ice cream factory in Baltimore in 1851.

EAT FOR HEALTH!

And we took this final definition of the divine dish called “ice cream” from the encyclopedia. “Ice cream is a refreshing dessert food product. Along with a pleasant taste, ice cream has a high calorie content and good digestibility, containing all the proteins, fats, carbohydrates, mineral salts and vitamins necessary for nutrition. Ice cream has great nutritional value.” Finally, deliciousness and benefits come together! In general, eat healthy!

Ice cream can be different and, thanks to all kinds of additives, can please any eater, be it a child or an adult, a simple sweet lover or a gourmet gourmet. Its price also varies: from a few cents to thousands of dollars per serving, as in the famous New York restaurant Serendipity 3, where 28 different varieties of cocoa beans are used to make ice cream. Photo above: AGE/EAST NEWS

It is clear that a product such as ice cream could not arise by chance, as happened, for example, with cheese. There must be a person who thought of freezing the sweet milk mass in such a way that it turns out to be quite soft and homogeneous. But, alas, the name of the inventor was not preserved.

According to some culinary historians, the first ice cream could have been invented in the Middle Kingdom by mixing milk with frozen fruit juice. Other researchers consider this assumption untenable, if only because the Chinese do not really like milk. To this day, they occupy one of the last places in the world in terms of its consumption (urban residents - 5.6 liters per year, and rural residents - 0.6). It’s unlikely that they could create a dessert that included a product they didn’t like.

What is clear, however, is that ice cream was invented in a place where, as in China, swelteringly hot places coexist with areas of sub-zero temperatures. This combination is typical for southern countries that have mountain ranges. For example, Iran, where mountains occupy more than half of the territory. It is known that since ancient times they have learned to rationally use ice and snow. In desert areas, where daytime temperatures can reach 40 °C, food had to be refrigerated somehow, otherwise it would spoil very quickly. For this, the Persians built the so-called yakhchals - deep cellars, the ceiling, walls and floor of which they covered with a thick layer of heat-insulating mixture. It included egg whites, sand, clay, goat hair, ash, and lime. When this substance dried, it also became waterproof. To minimize heat loss, the entrance to the yakhchal was located in the north, in a dark, cool place. Such storage facilities were filled with icy blocks of snow brought from the mountains. They were also used to prepare faloodeh - a mixture of noodles, fruits, pistachios, rose or lemon syrup with finely crushed ice. Perhaps it was this dessert that became the prototype of ice cream.

Volcano and salt

The ice cream recipe that is closest to the modern one was born in Italy. And to be even more precise - in Sicily. The largest island in the Mediterranean had everything needed to create a cooling dessert. First of all, sugar cane, not common in other parts of Europe, from which sugar was made. A sweetener known since ancient times, honey is not very suitable for making ice cream, because when it freezes it crystallizes (and this is not required, the problem is that the liquid turns into crystals). In addition, Sicily has always raised poultry and cattle, which means eggs and milk - the main ingredients for the ice cream dessert - were always at hand. But one of the most important conditions is that there is ice here (on the Iblei, Nebrodi, Le Madonie mountain ranges, on the Peloritan mountains). Sicilian ice was supplied throughout Italy and exported to Malta. Finally, the inhabitants of this island have long mined sea salt. Until refrigerators and electric ice cream makers were invented, it was impossible to do without it.

To make it clear why salt is needed in preparing a sweet dish, it should be explained how ice cream differs from other cold desserts - from the aforementioned Persian falooda or from frozen milk, from which in Siberian villages the shavings were scraped off with a knife and eaten with honey, jam or sugar. The difference is in consistency: ice cream, even if it contains pieces of nuts, fruits or cookies, is a homogeneous, smooth, creamy mass. Such homogeneity can be achieved only by continuously stirring the cooling substance so that crystals do not form in it. It is difficult to combine cooling and stirring without the help of electricity: ice melts slowly, and ice cream hardens just as slowly. It will have to be stirred continuously for many hours in a row. Salt causes ice to melt much faster, and at the same time it takes heat from the environment, in particular from the mixture intended for freezing.

So, here is the simplest ice cream production technology, successfully used for several centuries: a container with ingredients was placed in a bowl filled with ice and salt, and the milk mass was whipped. The melt water was periodically drained, adding new ice and a portion of salt. And after a couple of hours the dessert was ready.

Ice in the kitchen

By the middle of the last millennium, glaciers similar to those built in Persia began to appear in Europe. They were usually built where the ice was in close proximity, that is, where it came down from the mountains, or near rivers and lakes that froze in winter. However, sometimes there wasn’t enough of our own “homegrown” ice and it had to... be exported. The Scandinavian countries did a good business on ice, from where it was exported to England and France until the 50s of the 20th century.

In Europe, an “ice” room or cellar became an integral part of any noble house back in the 16th-17th centuries, when royal courts hosted hours-long feasts of 30-40 dishes: such lavish celebrations were impossible to organize without preserving food in the cold. During the time of Louis XIV, it became fashionable to cool wine, however, doctors of that time often changed their minds about cold drinks, considering them either deadly or completely beneficial to health. In 1685, the French architect Louis Savo, who participated in the construction of the Louvre, published the book “French Architecture of Special Buildings,” in which he left detailed descriptions of the structure of the glacier. Savo recommended choosing a dry, shady place, digging a deep hole there, and placing a wooden grate in it that would not reach the bottom (so that the melted water would sink to the bottom). He advised covering ice blocks with a layer of hay or straw.

Russia also participated in the export of ice, or more precisely, that part of it that now belongs to America: Alaska. From there, through the efforts of the Russian-American Company, founded in 1851 by decree of Nicholas I, ice was exported to California, and at very competitive prices: $75 per ton (despite the fact that the cost of production did not exceed $2.5). At the end of the 19th century, the Russians exported about 3,000 tons of ice to America (however, prices by this time had fallen 10 times). In Russia itself, ice was also mined - in the spring they sawed through the frozen surface of rivers, using saws with a suspended load.

Dessert missionaries

The Italians have done a lot to ensure that the cooling dessert spreads throughout the world. According to legend, in 1533, recipes for all kinds of culinary delights, including ice cream, were brought to France by the Florentine Catherine de Medici, who married Henry II. But only a century and a half later, the first cafe appeared in Paris, opened by the Sicilian Francesco Procopio Di Coltelli (1651-1727). In his homeland, Palermo, he was a fisherman. In France, he decided to try his luck in the “sweet” field, especially since he inherited an ice cream machine from his grandfather. As far as one can judge, it was a primitive device: two pans inserted into one another; a handle with blades for stirring was attached to the top lid.

This cafe called “Prokop” still exists today (our compatriots consider it Russian and often visit it). The old menu has also been preserved, in which you can read what was prepared within the walls of this establishment in the 18th century: “frozen waters” with various syrups (apparently, something like modern Italian granita), cold berry sorbets, fruit ice cream. The popularity of the Prokop cafe was also added by the fact that the owner received royal patents for many delicacies that were served only there. As a result, many famous figures of the 18th-19th centuries visited the cafe: Diderot, Rousseau, Marat, Robespierre, Doctor Guillotin, George Sand, Balzac, Danton and Napoleon, who, according to legend, once had to leave his two-cornered hat as collateral because I didn’t have enough money to pay for the desserts I ate.

There is a legend that ice cream appeared in Russia thanks to the Italian Count Julius Pompeevich Litta. The famous navigator arrived in Russia in 1789 at the request of Catherine II to strengthen the Baltic Fleet, becoming at the age of 26 the youngest general at that time. Being a Knight of the Order of Malta, he took a vow of celibacy, and therefore tried to compensate for the missing joys of life with other pleasures, in particular, he was known as a big lover of ice cream. They say that it was Litta who taught Russian chefs how to prepare this delicacy, who soon achieved great skill not only in its production, but also in its decoration.

In memoirs of the 19th century, one can find enthusiastic memories of the effect the dessert “Vesuvius on Mont Blanc” had on the public (ice cream was doused with rum or cognac and set on fire) or the colorful ruins of an ancient temple made of ice cream of different colors. While creating these masterpieces, confectioners froze in the cold for several hours, and the delicacies “lived” for a few minutes, since they immediately began to melt from the heat of ovens and candles.

High tech

Handmade ice cream was an expensive pleasure and therefore inaccessible. Sometimes the passion for this delicacy led to real tragedies. For example, in 1883, at a Baptist festival in the American city of Camden, 59 people were poisoned to death by ice cream. True, it was not ordinary ice cream, but... reusable. After all, everyone wanted to enjoy the sweetness, but not many could afford it. This is how inventions appeared like “Smith’s Cotton Ice Cream,” a cone made of compressed cotton wool, or “Brown’s Methodist Ice Cream,” a rubber cone. The trick was to sprinkle a little sweetened milk on the cone and lick it, imagining that you were holding real ice cream in your hands. According to the New York Times, which reported on the sad poisoning incident, the unfortunate Baptists did not understand and chewed the imitation ice cream clean.

With the advent of electricity, many things have become easier in our lives, including the production and storage of ice cream. The first electric refrigerators, which were produced by the American company General Electric, cost under a thousand dollars - a lot even at today's prices, and then for this amount you could buy two cars. These units consisted of several parts: a cabinet for storing food was in the kitchen, but the motor no longer fit there, and it had to be taken out to the basement or pantry. The coolant in such refrigerators was made from poisonous copper dioxide, and if it leaked, the refrigerator could not be repaired to avoid poisoning and was thrown away. Then refrigerators based on freon appeared, which greatly reduced the cost of their production. And after them, in the 50s of the 20th century, electric ice cream makers appeared, which simultaneously mixed and cooled the sweet mass.

But there is no limit to perfection - work on ice cream continues. One of the latest know-how is the invention of food-grade antifreeze. Its molecules attach to microscopic ice crystals, preventing them from growing, thereby preventing changes in the consistency of ice cream during long-term storage, and therefore the taste. Americans obtain antifreeze protein from fish liver. Since it is included in the list of genetically modified products, many consumers refuse such ice cream. But the new one, discovered by Sreenivasan Damodaran from the University of Wisconsin-Madison, is natural. This protein is made from gelatin and the enzyme papain (extracted from papaya).

Composition of temptation

Milk, cream, sugar, eggs, nuts, berries, dried fruits, cocoa, chocolate, coffee, spices, cookies, yogurt - this is not a complete list of products from which ice cream can be made. But there is no canonical recipe. Instead of sugar, you can use a sweetener or dried fruits, and instead of cow's milk, soy or rice. In Europe, ice cream is usually made with eggs; in the USA, for fear of salmonellosis, they are not used, but there the final product is richer due to cream. In Japan, ice cream is made from green tea, plums, and ginger. In the best Italian gelaterias, it is customary to use only seasonal fruits as fillings: strawberries in spring and early summer, apples in autumn, tangerines and oranges in winter. A Turkish frozen delicacy called dondurma is made from goat milk, adding salep, a flour made from the roots of wild orchids. Thanks to this substance, it turns out to be very viscous and stretches like chewing gum.

Whatever you say, ice cream provides culinary experts with ample opportunities for experimentation. For example, this option: cottage cheese and balsamic vinegar. Or chocolate with red pepper and walnuts.

The London department store Harrods offers customers 20 types of ice cream in the flavors of traditional British dishes: Scottish haggis, smoked fish, Yorkshire pudding, cheese toast or Worcestershire sauce. The creator of the original ice cream, Gino Soldan, believes that such ice cream is best served with hot dishes. So, in his opinion, fish-flavored ice cream goes well with smoked salmon, dill and cream cheese.

And yet, the most inventive are the Italian masters of culinary art: Gianfranco Vissani - the author of lobster ice cream, Vittorio Fusari - cheese ice cream, Isidoro Consolini - ice cream with olive oil flavor. They all agree that sweet popsicles are already out of fashion. It's good that most people don't agree with them. Is it possible to refuse colorful scoops of ice cream in a bowl, waffle cones or popsicles on a stick!