How to Make Homemade Italian Ice
Why is this recipe being presented by LunaGrown Jam? The jam kitchen gets very hot, and the Jam Maker has a fancy for Italian Ice.
On occasion I can find my favorite Italian ice on sale at the grocers, when it’s not on sale it’s just a bit too pricy, considering the amount I consume. I have searched for Italian Ice in 1/2 gallon buckets but have only found ice cream and sherbert. They are delicious but don’t really hit the cold spot when needed.
In searching online for a recipe to make Italian Ice at home I found them all to be the same old freeze and stir for 5 hours. I don’t have time for that, and let’s be real, frozen flavored crushed ice is not Italian Ice, it’s a firm slushie! So I did some field work, and this is what I came up with.
Most if not all commercial Italian Ice has the same ingredients. Some of these ingredients are not ones most people would keep in their kitchen. Citric acid and Guar Gum are the main two. Both of these ingredients can be found at your local health food store or ordered online in varying quantities.
Most commercial Italian Ice contains food coloring, High Fructose Corn Syrup, and artificial flavoring. Here we can avoid those and use natural ingredients. We also can use real fruit to our taste satisfaction, and fresh herbs from the garden.
Be creative with your herbs, I do enjoy a bit of lavender in mine, and for the kids, you can, of course, adjust the citric acid which is used to give it that tart bitterness that is so nice on hot days!
- 1 cup plus 2 tablespoons whole milk
- 2 large eggs
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 3 tablespoons plus 1 teaspoon unsalted butter melted and cooled slightly
- 1/4 teaspoon salt
- 1 jar LunaGrown Jam
- 1 tablespoon brandy
- Confectioners sugar
- Blend milk, eggs, flour, granulated sugar, 2 tablespoons butter, and salt in a blender, scraping down side once or twice, until batter is smooth, about 1 minute.
- Let batter stand at room temperature 1 hour (this prevents tough crêpes).
- Stir together jam and brandy in a small bowl.
- Preheat oven to 250° F.
- Add 1/2 teaspoon butter to skillet and brush to coat bottom.
- Heat over moderate heat until hot, about 30 seconds, then pour 1/4 cup batter into skillet, tilting to coat bottom evenly.
- Cook until underside is pale golden, 1 ½ to 2 minutes, then jerk skillet to loosen crepe and flip crepe with a spatula.
- Cook until underside is pale golden, 30 seconds to 1 minute.
- Transfer crepe with spatula to a work surface, turning over so that side cooked first is face down.
- Spread 1 tablespoon jam all over crepe and roll up jelly-roll style.
- Transfer to a heatproof platter and keep warm in oven.
- Make 7 more crêpes in same manner, transferring to oven. Arrange rolled crêpes side by side.