Making Products of ICE


In many communities around the world, Ice Cream serves a staple to many people – Either it’s consumed twice a week or twice daily. There are many varieties to ice cream that we can see today; mainly creamy ones. In Malaysia, we can see sorts of ice cream around us everyday – Not to mention the kind of price we’re getting them for. Many people in our Malaysian community do not know the tricks of making ice cream at home without an ice cream maker – And that’s why Food Central is here to fill that gap.

Common products of ICE are of such, but not limited to:

  • Ice creams
    Made purely out of ‘flavoured’ ingredients, egg whites, cream and milk.
  • Sherbets
    Sometimes people get confused with another ice product called “Sorbet”. Sherbets originally contain a bit of milk to power up a creamy and rich flavour. It’s basically a sweet product that is made out of shaved frozen fruit juice mix.
  • Sorbet (also termed Granita)
    Previously served to the royalties as a ‘Digester’ to the stomach in between meals (French Haute Cuisine). Originally, a sorbet contains no more than citrus juice frozen with a little salt and shaved to serve (sour taste) – But now has changed into a sweet ice product, making it a hit among restaurants as desserts.

There are many ways to produce such items — And when it boils down to creative insights of a Chef, it takes nothing more than a brilliant idea and a skillful hand. Jamie Oliver once produced this particular ‘Dessert’ that was based on the of a Sherbet, at least to some.

Spiked Watermelon

Yellow-flesh Watermelon – 1 medium sized, half ripened, seedless
Regular Vodka – Enough to fill, spike and feel the thrill

  1. With a paring knife, make an incision on top of the watermelon to create a ‘cover’ so that it can be removed and replaced easily.
  2. Dig the top part of the watermelon’s flesh out to enable the spirit to flow inside effectively. If your watermelon is full of water, it won’t work very well.
  3. Pour the vodka in, and replace the lid you’ve just made.
  4. Store in refrigerator up to 1 day, and serve only after 16 hours.

Note to remember

  • If you leave it for more than 24 hours, the spirit may kill the watermelon’s smell.
  • Pour acceptable amount of spirit inside to not lose all the melon’s taste.
  • Keep them stored in the fridge – Never let them stand on room temperature too long, unless you’re planning to discard them later.

How to make a sorbet/granita

If you know how Ice Kacang is made (ABC; Ais Batu Campur) or Ais Kacang, then you’d probably know how to get a sorbet or a granita done already. Making a sorbet is no rocket science, and you can get it done almost immediately if you know how to do it.

Let’s take conditions in a house — You have a regular fridge without an ice-cream maker, a metal bowl/inset to fill up the mixture. One whisk, a few ingredients, and you’re set to go. Today, we’re making one of the simple classics – A lemon granita/sorbet for as a mouth-washer. It’s almost like making lemonade.

Use a: Metal whisk, preferably the one with a THICK wire, not a thin one.
Get a: Metal bowl. This quickens hardening.

Fresh lemon juice – 100ml, remove seeds
Sugar syrup – 90-100ml, medium thin
Salt – a pinch

  1. Before you even start, turn your refrigerator’s freezer section to No. 3, or coldest. Place your metal bowl inside and leave it until it’s super cool. Best if left inside for more than 3 hours.
  2. Heat up your water (if you’re making sugar syrup, use proportions of 1:1; meaning 100g sugar, 100g water) to a simmering boil. Pour your sugar in slowly, bit by bit and stir them with a whisk until diluted.
  3. Remove sugar syrup from heat and leave to cool for a while. Do not add into the lemon mixture when it’s hot.
  4. When it’s warm enough, pour them into the mixing bowl (containing your lemon juice). Mix well.
  5. Remove your metal bowl (from the freezer) and pour your juice inside. Freeze for approximately 1 hour (Really depending on the strength of your freezer).
  6. Check every 20 mins. Once the top layer if your sorbet is frozen (and a little more inside isn’t, then it’s time to take them out and ‘shave’ them. If your ice product is too hard for a whisk, shove them with an ice breaker, and stir them so vigorously that you could actually exercise and whisk at the same time.
  7. Place the bowl back into the freezer and re-do step 6 another time.
  8. Alternatively, you can also use a blender – But beware, if your ice is too hard, you’ll spoil your blender, get very uneven pieces of ice and collect more water, thus making you wait longer for it to freeze.

Making a sorbet is all about controlling your temperature. If you can’t control your temperature well, you’ll end up with a watery or rock-hard sorbet. It should be as soft as ice cream, close to a jelly like texture (just rougher) and will not need a strong hand to scoop them up.

What should the sorbet/granita taste like?

It should taste like lemonade in the form of ice shavings, melting on your tongue and holding its position like a solid ingredient. That’s a superb granita/sorbet.


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