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 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup plain whole-milk yogurt
- 1 cup sugar
- 3 large eggs
- 1 tablespoon marmalade
- 1/4 teaspoon vanilla extract
- 1/2 cup melted butter
- 1/4 cup lemon orange, or grapefruit marmalade (for glaze)
- 1 teaspoon water
Position rack in center of oven and preheat to 350°F.
Generously butter 8 1/2x4 1/2x2 1/2-inch metal loaf pan.
Sift flour, baking powder, and salt into medium bowl. Combine yogurt, sugar, eggs, marmalade, and vanilla in large bowl; whisk until well blended.
Gradually whisk in dry ingredients. Using rubber spatula, fold in melted butter. Transfer batter to prepared pan. Place pan on baking sheet.
Place cake on baking sheet in oven and bake until cake begins to pull away from sides of pan and tester inserted into center comes out clean, about 50 minutes.
Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack. Turn cake upright on rack and cool completely.
Stir marmalade and 1 teaspoon water in small saucepan over medium heat until marmalade melts. Brush hot mixture over top of cake. Let glaze cool and set. Cut cake crosswise into slices.