Intro
Look at you. Being so patient. Really I’m not tease. The past 2 1/2 days have been consumed with the International Food Blogger’s Conference. It was both incredibly thrilling and exhausting. I’m sure I’ll be saying a bit more on that soon. But I just can’t bare to make you wait for your ice cream any longer.
I am going to start this post with a disclaimer. I know it’s not the most exciting or recommended way of starting but as you know or will soon find out, I don’t like to follow the rules.
So here it goes. It really can be done – making ice cream or sorbet with out an ice cream maker, that is. However, you are a bit limited (I have yet to figure out how to make vanilla or chocolate so you have to stick to frozen fruit) and the results are not as good (the texture created with the churning process is superior).
Before you click away from this post hear me out. I know many of you don’t have an ice cream maker and you shouldn’t be denied the pleasure of devouring delicious frozen desserts. And I do believe that once you have a taste you won’t miss the ice cream maker you don’t have, instead, you will be whisked away into a dream where sun shines on berries bigger than butterflies and fluffy little bunnies dance in the grass where you lay, begging you for a taste of your ice cream.
With frozen fruit and simple or cream syrup you can create an endless variety of satisfying and chill-inducing treats.
Raspberry, Honey & Black Tea Sorbet
1 1/2 cups frozen raspberries
1/4 cup honey, black tea simple syrup (recipe below)
In a blender combine ingredients and process until smooth. You can adjust the amount of simple syrup based on your desired sweetness. The resulting product will be quite soft. Place in an airtight container then put in the fridge until firm. You may eat it as is or add some yogurt for a delicious smoothie.
Peach Basil Sorbet
approx. 1 1/2 cups frozen peaches
1/4 cup basil simple syrup (recipe below)
Process just as Raspberry Sorbet. You may also use an immersion blender for any of these recipes.
Simple Syrup for Raspberry Sorbet
3/4 cups water
1/4 cup honey
1 cup sugar
Bring to a boil. Turn off heat then steep two black tea bags for 5 minutes. Refrigerate until cold.
Simple Syrup for Peach Sorbet
1 cup sugar
1/2 cup water
3 large Basil leaves
Bring all ingredients to a boil. Refrigerate until cold. Keep the basil leaves in the syrup.
Raspberry Honey, Black Tea Ice Cream
2 cups frozen raspberries
1/2 cup cream syrup (recipe below)
Process just as the sorbet.
Peach Basil Ice Cream
approx. 2 cups frozen peaches
1/2 cup basil cream syrup (recipe below)
Process just as the sorbet. If you want the ice cream to have a more pronounced basil flavor, process the ice cream with 1 or 2 of the steeped basil leaves.
Cream Syrup for Raspberry Ice Cream
1 cup heavy cream
1/4 cup honey
1/2 cup sugar
2 black tea bags
In a small sauce pot bring all the ingredients to warm until the sugars have dissolved. Refrigerate until cold.
Cream Syrup for Peach Ice Cream
1 cup heavy cream
2/3 cup sugar
5 large Basil Leaves
In a small sauce pot combine all the ingredients and heat gently just until the sugar has dissolved. Refrigerate until cold.
All of the sorbets and ice creams will be a bit soft. Pop them into the freezer for an hour or two then you are ready to go. You can adjust the sweetness to fit your palette. At one point I thought the Raspberry Sorbet was sweet enough but it wasn’t processing very well in the blender so I added a touch of water to get it going again. An immersion blender also works.
Use your imagination to combine different flavors. As berries and fruit are coming into season don’t forget to stock your freezer so that you can have fresh summer fruit sorbets and ice creams all year long.
I made a delightful float using the ice creams and ginger ale. I floated some of the frozen fruits and served with a twisty straw (a must). A sophisticated twist on a classic.
Enjoy!
Check out this version from My First Kitchen.
For more check out Terra Keramik where I have the great pleasure of crafting a delicious recipe every month using their handcrafted dishware as my canvas.
Here you are thanking me for my sprouts post (http://chefinyou.com/2009/05/how-to-sprout-raagi-finger-millet/comment-page-1/#comment-9731) and here I am thanking you for ‘forget the icecream maker not the icecream’ kinda post. I was personally of the opinion that spending money on one would be a waste if I am not planning to make it often enough, so i always make do without it. This post is like heaven sent. Bookmarking it 🙂 Thanks Ashley
I’ve done it – made chocolate ice cream without the ice cream maker. It took all night to freeze, but the texture was good when it was ready and it was oh-so-delicious. The solution: egg and cream-based custard.
The recipe posted is from the Williams Sonoma Cookbook recipe, plus Cadbury Créme Eggs for Easter. (http://gabriellelevy.wordpress.com/delicious_impressions/#icecream)
Cheers!
Gabbi
Nice work! I thought it could be done but had yet to experiment. Thanks for the link!
I’m all about trying to make ice cream without the “maker.” Sounds great to me. If the pictures are any indication of the taste, this ice cream is going to be fabulous! Thanks for sharing, and I can’t wait to hear about the conference.
As I am impressed by the ice cream without the maker I’m also intrigued by your flavor combinations. I can’t say I have ever had basil with peach (and I’m trying to taste it in my mouth as I type this). Thanks for the post Ashley.
Gabe, don’t knock it till you try it. 🙂 It is quite subtle and gives the peach an intriguing dimension. Let me know what you think if you do try it.
I don’t have a nice-cream maker & have been cranking elbow grease to churn out delicious ice-creams, frozen yogurts & sorbets. Couldn’t agree with you more. Love the levels of creativity you’re taking the flavours to!! Can’t wait to try the peach & basil combo…wonderful post!!
So! This is perfect, because I have NO ice-cream maker. I love both of the flavors that you chose. I love herbs combined with sweetness. I actually am obsessed with a thyme-flavored dark chocolate that I had in Amsterdam. I should have bought about 5 pounds to last me the whole year. Maybe this could be your next flavor combination? 🙂 Molly Moons needs to watch out for you!
Thank you so much for this post! I find myself longing for homemade ice cream in the summer but am unwilling to buy an ice cream maker and go to the trouble. These recipes sound wonderful. Great flavor combinations!
Ashley – Love the idea. Never made ice cream at home because I didn’t have an ice cream maker, and was too cheap to get one. Also, I think we have the same flatware. Am loving the unique flavor combos you came up with. Can’t wait to try this. You are amazing! Love the site.
And not to be long winded, I LOVE your header up there. Your photographs are to die for.
Hi Ashley – I told you I’d check out your site and I did! Beautiful site, stunning photos. It was fun to meet and chat with you at the IFBC this past weekend. I’ll be checking back with your blog now that I’ve seen it.
I never thought this was possible!! YES!!! so glad it is 😀 I know what I am doing this weekend.
We made a successful green tea raspberry ice cream. It was fantastic. One thing we did learn is don’t underestimate the strength that honey has in your ice cream. You were definitely right about using the amount of simple syrup that is right for you. We went all in tonight. While we loved it, we found that the honey was a more powerful sweetner than we thought. Still looking to try the peach basil. Maybe after classes are over. thanks again Ashley.
Thank you for posting these recipes – they look so delicious and unusual! I’m in the process of perfecting my ice cream-making skills, and this has given me inspiration…
I have an ice-cream maker but hate it!!! I am so gonna try these methods and the recipes sound delicious..thx for sharing 🙂
I have always been wanting to make sorbet! I am glad that I found your blog!
Ice cream without ice maker good………very very yummy Ice Cream a water is coming in my mouth ………………after seeing all these i am going to try ………….. thnx for such a nice post………….
I work with children and found this recipe to be a fun way to make ice cream without an ice cream maker. Just use coffee two coffee cans and get your family or friends involved! I have modified the recipes and have always had great results. Best of luck! http://www.makeicecream.com/makicecreami1.html
i think jacqi and i are going to give this a shot the next time we get another beautiful day like we had today!
I use the ice cream in a bag method with children. They absolutely love it and its a great way to entertain them and their friends on a rainy day. I get them to shake the bag around to some cool music. When their friends come around now they always say ‘ oh please can we make the dance ice cream’ lol. Thanks for the recipes and the amazing pics.
Thanks for sharing- I’ve been dying to try mixing my own flavors but I don’t have an ice cream maker either. I will definitely try this!
Vanilla Extract/Cocoa Powder will get you the flavors you want.
Wow, what a great recipe, am so glad to have found this page, you have so many ice cream varieties. thanks a lot.
Wonderful content.. Going to take a bit of time to examine the job.
I’m looking for some healthy versions of home-made ice cream with honey to share with my friends. And here already see two such recipes. The fact that I actually will not need an ice-cream machine for this makes it all the sweeter! Absolutely delighted! Thanks!
I made the Peach Basil sorbet last week and LOVED it! I used fresh peaches from the farmer’s market and it came out just fine after spending the night in my freezer. Thanks!
Whoa! I am really craving for this things. Thank you for sharing us this wonderful dessert you’ve made. Great job!
Good post and pretty piature.
A feast for all senses
They are so delicious, thank you for your sharing. I want to tri it.
Thank you for sharing! It looks so amazing! What the important is, it is a kind of healthy food.
I have made ice cream before without a maker and it came out amazing! I have yet to try sorbet, but I’m assuming it’s just as simple. Thank you so much for sharing these!
I know this post is pretty late, but I just found this. Looks good. Traditionally, doesn’t sorbet have alcohol in it? Is the omission of the alcohol in the sorbet recipes an adaptation because we’re not using an ice cream maker and it affects the freezing process? Thanks for the post! Stuff looks beautiful!
Cliff – I don’t think alcohol is in all sorbet although I have no problem with a sploosh or two in there. Feel free to add some alcohol. If the mix gets a little too liquid-y just add a bit more frozen fruit.
My uncle have a ice cream shop, they make different favor ice cream. I learn some ice cream recipe but i want learn more and more that’s why i am looking for some other ice cream recipe and i also tell these recipe to my uncle. Thanks.
hi there, i was wondering – doesn’t it become a block of ice without a machine/blender?
Oh my GOD I know it’s late (like way late), but I just stumbled across this when I was thinking of desserts to make for my fiance’s parents. They gushed over the peach basil ice cream (considering his dad is a huge foodie, that was huge) and want me to make more. Extra special thanks.
Your post is a gem ! A pure gem ! 😀 Yay ! Off to make some sorbets. without the maker . ha.
That’s a nice concept. It can be included in my Ice cream Van.
I have used this recipe and variations of it with a lot of success. It is just the ratio of the fruit too simple syrup and you can be creative with the flavors and sugars. Thank you for making this. It has been a hit all around the family my specialty is just strawberry basil sorbet. forgive the punctuation. I am doing this on my phone. But this is fantastic. Thank you!
Cliff – So happy to hear that. Thanks for stopping by to tell me.
Your stuff is very exciting.
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Thank you so much!
There are recipes for vanilla and chocolate on the Vitamix website-among others. I made vanilla ice cream this morning using 2% milk and it turned out pretty decently. It needed to be put in the freezer afterwards, because I didn’t want to use the full 4 cups of ice cubes the recipe calls for. ( I don’t own a Vitamix) I ended up with something similar to ice milk you used to be able to buy in the store. There’s also a “recipe” where you basically freeze chunks of banana and run them through a food processor to end up with a pretty decent, healthy version of ice cream. That one I’d love to try.
how much does one batch make? i’ve got half a recipe’s worth of simple syrup for the raspberry sorbet sittin’ in my fridge, but wondering if i should make more