Ingredients for six ice cream molds
- 0.75 l juice (e.g. orange, apple, multivitamin) or fruit nectar (cherry, mango, rhubarb)
- 15 grams of starch (2 g per 100 ml of liquid)
- Also: water ice molds, for example 6 pieces – each for about 85 ml of liquid
Nutritional value per ice cream (from apple juice)
- Energy: 71 kcal / 298 kJ
- Carbohydrates: 16 g
Cooking and baking with Stiftung Warentest
- recipes.
- In our book Ice Cream! gelato! sherbet! All homemade you can find more ice cream recipes. And whether you’re looking for recipes for grilling, vegan, vegetarian or just healthy eating: it’s worth checking out our recipe collection.
- cookbooks.
- Cookbooks from Stiftung Warentest should not be missing from any kitchen – including Aroma vegetables, kitchen laboratory and side diet. The Test.de bookstore shows you an overview of the wide selection.
- remain in testing.
- If you don’t have time to make your own, you can find recommended retail products in the fruit and water ice cream test. But rather vanilla ice cream? Read our vanilla ice cream review.
preparation
thin ice. It forms after about an hour or two in the fridge. © Manuel Krug
Pick up the ice shards. Pour the cold juice from the refrigerator into a fairly shallow bowl. Place them in the freezer or freezer. After one to two hours, thin ice flakes form on the surface and edges. Pick up the fragments with a fork, for example – then they can be sucked up or thrown away. Pour the juice into a saucepan.
To thicken. A little starch makes the ice cream easy to lick later. © Manuel Krug
Thicken the juice with starch. Mix cold juice with starch in a saucepan. Stir the juice-starch mixture until it bubbles, then the starch will set. Remove the pot from the stovetop. Let cool.
Freeze the thickened juice. Pour the juice into suitable molds, freeze in the freezer compartment of the refrigerator or in the freezer. Some ice cream molds have lids with integrated handles. This allows the mold to be closed before freezing. If you decide to use a wooden stick, you can stick it into half-frozen ice – after about an hour of staying in the frost. Allow the fruit juice ice cream to cool in the refrigerator for a few minutes before eating.
Vary with puree. Instead of juice or nectar, you can also process pureed fruits using this production principle. Fruits with soft flesh such as kiwis, strawberries or peaches are best.
Tips from the test kitchen
Guido Ritter © Ute Friederike Schernau
Concentrate by freezing. When the juice freezes, the water molecules expand. Due to their low density, they float on top: as ice. If you remove it, the juice will have about a third less water – but more sugar and flavor.
Strength against ice crystals. Starch binds water. At low temperature, it forms fewer large crystals.