Best Ice Water Recipes

ITALIAN WATER ICE - ORANGE

Steps:

• Boil water and sugar together for 5 minutes.
• Cool.
• Stir in juice and peel.
• Pour into shallow bowl and put in freezer.
• As it starts to freeze, keep stirring the outside crystals into the center and mix in peel.
• Do about every half hour -MUST DO!.
• When real slushy, stop and freeze overnight.
• To serve, you must scrape very thin layers of the slush off the top.
• I use a big spoon with sharp edges moving it sideways.

BASTANI (PERSIAN ROSE WATER, SAFFRON AND PISTACHIO ICE CREAM)

Steps:

• In a medium thick-bottomed bot, slowly heat the milk to boiling while stirring. Add the vanilla extract and saffron. Continue to cook on low heat, stirring occasionally while doing the next step.
• Beat the egg yolks with the sugar until smooth and foamy. Very carefully and slowly, pour the egg/sugar mixture into the milk. Make sure to stir it rapidly with a fork or use a whisk while pouring (or you will end up with scrambled eggs in the ice cream!).
• Continue heating the mixture on low heat while stirring constantly with a wooden spoon until thickened (it should be foamy and coat the spoon).
• Pour the custard mixture into a bowl, and refrigerate until well chilled.
• Once cold, stir in the cream, rose water or extract, and chopped pistachios.
• Churn in an ice cream maker until finished (or, stick in the freezer and vigorously stir every 30 minutes or so to break up the ice crystals, until it is homogenous and frozen).

COCONUT-WATER ICE POPS

Steps:

• Combine fruit, coconut water, and agave nectar in a blender. Puree until smooth. Transfer to Popsicle molds; freeze.

PISTACHIO ROSE WATER ICE CREAM

Steps:

• Spray a 9 by 4 1/2 by 2 3/4-inch loaf pan with cooking spray. Line with plastic wrap, overlapping edges; set aside. Coarsely chop 2 cups pistachio nuts; combine with milk in a medium saucepan. Bring to a gentle boil. Remove from heat, and steep for 1 hour.
• Combine egg yolks and sugar in bowl of electric mixer. Using whip attachment, beat at medium-high speed until very thick and pale yellow, 2 to 3 minutes. Meanwhile, strain milk; discard nuts. Bring milk back to a simmer.
• Whisk half of the hot milk into the sugar mixture, and return to saucepan. Cook over medium-low heat, stirring, until thick enough to coat a wooden spoon, 8 to 10 minutes.
• Remove from heat. Stir in cream; pass through a fine strainer. Pour into a medium bowl; chill over ice bath. Stir in rose water.
• Pour half of mixture into an ice-cream maker, and freeze according to manufacturer's instructions. Before removing ice cream, add 1/2 cup whole pistachio nuts, churning until incorporated, about 30 seconds. Spoon ice cream into prepared pan, and transfer to freezer. Freeze remaining mixture in ice-cream maker, adding remaining pistachio nuts at end. Remove pan from freezer; add second layer of ice cream. Cover with overlapping plastic wrap; freeze.
• To serve, invert loaf pan onto serving plate. Cover bottom and sides of pan with cold wet towel; rub for about 1 minute. Pull plastic wrap down; ice cream will slide from pan. Remove plastic wrap, slice, and serve.

ROSE WATER ICE CREAM

Steps:

• Heat the milk slowly in a pan to boiling point.
• Meanwhile in a bowl, beat the egg yolks and sugar together until smooth and foamy; pour the heated milk over the egg mixture, beating all the time.
• Return the mixture to the pan and cook over a low heat, stirring constantly with a wooden spoon, until it thickens slightly to form a coating over the back of the spoon (do not let it boil).
• Pour into a bowl, cool then refrigerate until chilled, stir in the cream and rosewater then either churn in an ice-cream maker or pour into a shallow plastic box and place in the freezer until completely frozen (after 2 hours of freezing, you may wish to remove the ice cream from the freezer and whisk it to remove any ice crystals that form at the edges - repeat this twice more during the freezing process).
• 30 minutes before serving, place the ice cream in the fridge to soften.

ITALIAN WATER ICE - FRESH PEACH

Steps:

• Puree peaches in blender with lemon juice.
• Boil water and sugar together for 5 minutes.
• Cool.
• Stir in juice and peel.
• Pour into shallow bowl and put in freezer.
• As it starts to freeze, keep stirring the outside crystals into the center and mix in peel.
• Do about every half hour -MUST DO!.
• When real slushy, stop and freeze overnight.
• To serve, you must scrape very thin layers of the slush off the top.
• I use a big spoon with sharp edges moving it sideways.

ITALIAN WATER ICE - LEMON

Steps:

• Boil water and sugar together for 5 minutes.
• Cool.
• Stir in juice and peel.
• Pour into shallow bowl and put in freezer.
• As it starts to freeze, keep stirring the outside crystals into the center and mix in peel.
• Do about every half hour -MUST DO!.
• When real slushy, stop and freeze overnight.
• To serve, you must scrape very thin layers of the slush off the top.
• I use a big spoon with sharp edges moving it sideways.

SAFFRON ICE CREAM WITH ROSE WATER SYRUP

Steps:

• Bring the milk and heavy cream to a boil.
• Add the saffron, remove from heat and leave to infuse overnight in the refrigerator.
• The next morning, beat the egg yolks and sugar in a bowl until smooth and white.
• Gradually add the saffron infusion, beating well after each addition.
• On the stove top, place mixture in a metal bowl placed over a pot of rapidly boiling water.
• Cook until the mixture coats the spoon.
• Pass the mixture through a fine sieve. Save the saffron filaments and return them to the mixture.
• Allow to cool. Once cold, chill in a metal bowl in the freezer and remove at 1 hour intervals and beat until set. You can also use an ice cream freezer.
• To make syrup:.
• Stir 1 1/2 cups water and sugar in a saucepan over medium-low heat until sugar dissolves.
• Increase heat to medium-high.
• Add cinnamon stick and boil mixture until syrup is reduced to a scant 1 cup amount, about 10 minutes.
• Mix in rose water and cool. Serve ice cream in individual bowls and drizzle syrup on top.

ICE WATER POTATOES

Steps:

• Prepare the potatoes by cutting each into wedges lengthwise about 8 wedges for each potatoes.
• Place in a bowl with ice cubes and add water to cover.
• Place in fridge for at least 45 minutes.
• Drain and pat with paper towels to dry.
• Melt butter with minced garlic salt and pepper.
• I usually use a cast iron skillet, but any oven-proof pan will do.
• Pour butter over potatoes in skillet, the butter mixture will stick because the potatoes are so cold!
• Bake in a 425 degree oven about 25 minutes.
• Broasted!

ITALIAN WATER ICE - GRAPE

Steps:

• Boil water and sugar together for 5 minutes.
• Cool.
• Stir in juice and peel.
• Pour into shallow bowl and put in freezer.
• As it starts to freeze, keep stirring the outside crystals into the center and mix in peel.
• Do about every half hour -MUST DO!.
• When real slushy, stop and freeze overnight.
• To serve, you must scrape very thin layers of the slush off the top.
• I use a big spoon with sharp edges moving it sideways.

ICE WATER SALAD

Steps:

• Thinly slice vegetables on a mandoline (they should be about the thickness of a nickel). Fill a large salad spinner (or bowl) with ice water and add vegetables; let sit at least 15 minutes or up to 6 hours. (Cover and chill if letting sit longer than 1 hour.)
• Meanwhile, preheat oven to 325°F. Toast walnuts on a rimmed baking sheet, tossing once, until deep golden brown, about 9 minutes. Let cool, then crush or chop to about the size of a lentil.
• Smash anchovies, garlic, and a big pinch of salt in a mortar and pestle to form a smooth paste. (Alternatively, you can use the side of a chef's knife to crush the garlic, then mash with the anchovies and salt on a cutting board.) Transfer to a small saucepan and add 1/3 cup oil. Cook over medium-low, stirring often, until garlic is just starting to turn golden brown, about 3 minutes. Transfer to a large bowl and let cool slightly. Mix in walnuts and lemon juice; taste and season with salt.
• Skim off any ice cubes from water bath and drain vegetables. Cover salad spinner and spin vegetables, periodically pouring off any collected water as needed, until they are very dry. Add to bowl with dressing and toss to coat. Add half of Parmesan and toss again just to evenly distribute.
• Arrange salad on a platter. Top with remaining Parmesan, drizzle with some oil, and season with pepper.

PINEAPPLE ICE WATER

Steps:

• Remove the core from the pineapple and scrape out the pulp and juice.
• place in a blender or food processer and puree.
• reserve the pineapple shells, cover in plastick wrap and chill in the refrigerator while preparing other ingredients.
• Pour pineapple puree into a small bowl, cover and keep chilled.
• In a medium sauce pan heat the water on low and add the sugar.
• Stir until dissolved.
• Add the pineapple puree and mix well.
• Transfer to a freezerproof container.
• Put lid on tightly and freeze for 3 hours.
• Whisk the egg white until stiff than gradually whick in the pinneapple ice water until frothy.
• Cover and freeze until firm.
• Transfer from the freezer to the refrigerator for 10 minutes to soften, before serving.
• Scoop pineapple ice back into reserved pineapple shell for serving.

GRANDMA DEUEL'S ICE-WATER FUDGE CAKE W/ DATE CREAM FILLING &

Steps:

• Cream together very thoroughly the shortening, sugar and vanilla. Add eggs one at a time and beat after each addition until light and fluffy. Beat in chocolate which has been slightly cooled.
• Measure sifted flour and sift together with soda and salt. Alternately add sifted dry ingredients and iced water to chocolate mixture, beginning and ending with dry ingredients. After each addition, beat until batter is smooth.
• Pour batter into 3 greased 8-inch layer cake pans. Bake at 350 degrees about 35 minutes, or until done. Cool and spread date cream filling between the layers and chocolate fudge frosting over top and sides.
• Date Cream Filling:.
• Heat milk and 1/2 pound chopped dates in top of double boiler.
• Combine sugar, flour and egg, blending until smooth. Slowly stir into hot milk mixture.
• Cook and stir until mixture is thickened. Cool then stir in nuts and vanilla.
• Makes 2 cups.
• Fudge Frosting (the original 1959 version):.
• Combine all ingredients in a heavy saucepan. Boil over high heat 3 minutes without stirring. Reduce heat and continue cooking until it reaches soft-ball stage (238 degrees). Cool.
• Beat until creamy and of spreading consistency. Add cream if too thick.
• Fudge Frosting (the easier 1972 version):.
• 2 cups sugar. 1/4 teaspoons salt. 1 cup light cream. 2 tablespoons light corn syrup. 2 squares unsweetened chocolate.
• Combine sugar, salt, cream, corn syrup and chocolate. Cook over low heat, stirring until sugar dissolves. Cover saucepan for 2-3 minutes. Remove lid and cook to the soft-ball stage (234 degrees). Cool.
• Beat until spreading consistency. Add a little hot water if too stiff, sifted confectioners sugar if too thin.

CHAMOMILE GRANITA (ICE WATER)

Steps:

• In a medium saucepan boil water. Once boiling, remove from heat, add tea and steep for 5-10 minutes depending upon your own taste.
• Strain tea into a bowl add the lemonjice and honey. Stirr to dissolve.
• Pour into serving bowl or 2" deep roasting pan and freeze for 6-8 hours stirring/scraping the mixture 2 or 3 times with a fork.
• Just before serving place in the refrigerator for 5 minutes and scrape ice crystals with a spoon or fork.

ICE WATER

Steps:

• Step 1: Take a bottle of water and place on counter.
• Step 2: Get a glass, cup, bowl, Yahtzee Shaker, or any other liquid retaining container and place on counter next to the bottle of water.
• Step 3: Fill up ice cube tray with water and place in freezer (wait 3 hours) (Note: if you have an ice cube dispenser, skip step 3).
• Step 4: Pour water into container.
• WARNING: Stand back in case ice explodes.
• Step 5: Wait 1 minute.
• Step 6: Swirl with spoon.
• Step 7: Find a comfortable couch.
• All done.

ITALIAN RASPBERRY WATER ICES (FOR ICE CREAM MACHINE)

Steps:

• Place water and sugar into a sauce pan.
• Bring mixture to a boil, and boil for 5 minutes.
• Remove from heat and cool the syrup.
• Puree berries in a blender or processor; seeds may be sieved from puree if desired.
• Combine berry puree, lemon juice and syrup mixture, stirring to mix well.
• Chill mixture for about 30 to 60 minutes.
• Place chilled mixture into freezer container of your ice cream machine and process according to manufacturer's directions.
• If not using right away, the ices may be packed into an air tight container and stored in your freezer.
• If stored in your freezer, allow some softening time (10-20 minutes) before serving.

KANSAS CITY ICE WATER

Steps:

• Combine the gin, vodka, lime juice, and triple sec in a shaker with ice. Shake, and strain into a chilled pint glass with ice. Pour in lemon-lime soda, and serve.n