I was trying to figure out how granita and creamy went together..because I've never had an Italian Ice..(well okay only a blended coffee drink at the coffee stand..but those don't count.) LOL
But I found this. Cardamon Coffee and Cream Granita
and this Almond Milk Granita

Nina,
Years before the Galeria, in WP, there was a Ferrara's Bakery on Main St; there Italian Ice was wonderful. I've often thought of making it but, haven't yet tried my hands at it. I would guess that if you can get the ice using a blender to achieve a real fine grain, or an ice cream maker maybe another option to get that fine texture.

Lucy

Here's a recipe I've meaning to try:

Recipe courtesy Michael Chiarello

Michael's note: These syrups are more on the tart side. If you prefer sweeter syrup, add more sugar before boiling.

For the Lemon Syrup:
8 lemons, zested and juiced
3/4 cup sugar
Pinch gray salt

For the Tutti Frutti Syrup:
1/2 pint strawberries,
1/2 pint blackberries
1/2 pint raspberries
3/4 cup sugar
1/2 teaspoon vanilla extract
Pinch gray salt
2 twists of peppermill

Ice, to serve

For the syrups: Put all the ingredients for each syrup into 2 separate medium saucepans and bring them to a boil over medium-high heat. Remove them from the heat; cool and strain.

For the Italian Ice: Put a large bunch of ice in a food processor and process until it is finely ground. Or put the ice in a towel and pound it with a rolling pin or bat until it is finely ground. Scoop into dishes and top with Lemon Syrup or Tutti Frutti Syrup, or both!

My Uncle Pete Boccangelli used to make a skating rink for us in his backyard. Does that count?

LOL!!!! Fraid not, Sharon!
I have never tried it, but I have a dim memory of a tool my grandmother had to scrape across the block of ice in the ice box to make shaved or crushed ice....and my mother was sure I was going to get poisioned at that ice came from the Passaic River! LOL!
Linda C

Okay, I'm confused!! When you say Italian ice, are you talking about granita? Or is it a whole other thing?

I have several granita recipes on file that I haven't tried but have collected throughout the years. I can post them if you want them.

Granita is Italian ice cream...Italian ice is more like a snow cone made with real fruit.
Linda C

Actually a granita is a modern slushy. An italian ice is a solid chunk of flavored ice but not hard like ice because of the sugar content; a cross between a slushy and an ice cube; usually served in a small pleated paper cup that allows squeezing out the last drop on a hot summer's day.

Linda, I think you are referring to gelato.

michaelp

Okay I get it now. I heard about gelato being Italian ice cream that's why I was confused about the granita. LOL

Here are the recipes that I have collected but haven't tried any of them yet.

Sangria Granita

3 cups medium bodied red wine
3 cups Chardonnay
1 cup sugar
2 whole oranges, sliced
1 whole lemon, sliced
1 whole lime, sliced
1 tbsp orange zest
1 tbsp lime zest
1 tbsp lemon zest
Additional fruit and zest for garnish (optional)

Combine both wines with sugar in a large saucepan. Over medium heat, stir just until sugar is dissolved, about 7 minutes. Remove from heat and add sliced fruit. Allow to cool to room temperature. Strain fruit slices and add zest, chill in the refrigerator until cold.

In a 9 x 13 inch pan (or a pan large enough to fit in your freezer shelf) freeze mixture. When almost frozen, scrape with a fork to break up the ice. Re-freeze for another 1½ to 2 hours, scrape again with a fork and return to freezer. When frozen, serve or transfer to a plastic container for later. If using later, allow to melt slightly then scrape again with fork and serve. Garnish with fresh fruit slices and zest, if desired.

************************************

Chocolate Granita

4 cups water
2/3 cup sugar
1 cup unsweetened cocoa
Fresh mint sprigs, for garnish
Whipped cream, optional

In a medium saucepan, combine first three ingredients. Cook over medium-low heat just until mixture starts to bubble at edges. Cook, whisking, until slightly thickened, about one minute. Cool.

Freeze as directed below. Spoon into serving dishes, garnish with mint and whipped cream if desired, and serve immediately.

Recommended technique

Classic Granita Method:

Pour the granita mixture into a wide and shallow container, such as a stainless steel baking dish (the shallower the container, the quicker the granita will freeze).

Cover with a lid, foil or plastic wrap. Freeze the mixture 1 to 2 hours, until it is solid around the edges. Take the container out of the freezer and scrape the ice with a fork, mixing it from the edges into the center.

Repeat this scraping and mixing process every 30 minutes or so (at least three times) until the entire mixture has turned into small, sequined ice flakes. When ready to serve, "rake" with a fork to loosen the granita and spoon into serving dishes.

Quick Granita Method:

Note: This method is faster, but the granita will have a different textureÂless icy and more slushy.

Pour the granita mixture into ice trays, cover with plastic wrap, and allow to freeze solid. Process the cubes in a food processor when you're ready to serve.

***************************

Cranberry Granita

(Everyday Italian)

(6 servings)

2 cups cranberry juice cocktail
1/3 cup sugar
¼ cup fresh lime juice
¼ cup vodka
6 fresh cranberries, for garnish

Whisk the cranberry juice and sugar in a heavy medium saucepan over medium heat just until the sugar dissolves. Pour the cranberry mixture into a 13 by 9 by 2-inch glass baking dish. Cool completely. Whisk in the lime juice and vodka. Freeze until the granita becomes slushy, about 2 hours. Using fork, stir to blend. Continue freezing the granita until frozen, stirring every hour to form crystals, at least 5 hours or overnight.

Divide the granita among 6 dessert glasses. Garnish with fresh cranberries, if desired, and serve.

*************************************

Orange Granita

1-¼ cups water
½ cup sugar
Grated zest of two oranges
Juice of six oranges
Juice of one lemon
1 tbsp orange-blossom water (optional)

In a small saucepan, bring water, sugar and orange zest to a boil. Reduce heat and simmer until sugar dissolves. Remove pan from stove and cool.

Mix in the orange juice, lemon juice, and orange-blossom water, if desired. Freeze granita using one of the methods described below.

Spoon granita into dishes and serve.

Recommended technique

Classic Granita Method:

Pour the granita mixture into a wide and shallow container, such as a stainless steel baking dish (the shallower the container, the quicker the granita will freeze).

Cover with a lid, foil or plastic wrap. Freeze the mixture 1 to 2 hours, until it is solid around the edges. Take the container out of the freezer and scrape the ice with a fork, mixing it from the edges into the center.

Repeat this scraping and mixing process every 30 minutes or so (at least three times) until the entire mixture has turned into small, sequined ice flakes. When ready to serve, "rake" with a fork to loosen the granita and spoon into serving dishes.

Quick Granita Method:

Note: This method is faster, but the granita will have a different textureÂless icy and more slushy.

Pour the granita mixture into ice trays, cover with plastic wrap, and allow to freeze solid. Process the cubes in a food processor when you're ready to serve.

********************************

Fruit or Berry Ice

(1 quart)

3 lbs berries or soft-fleshed fruits, such as nectarines
1½ cups sugar, approximately

If berries are used, rinse, drain well and remove stems. If fruits are used, peel and remove pits. Cut flesh into chunks.

Put berries or fruit into food processor and blend to a fine purée. There should be about 6 cups

Scrape the purée into a mixing bowl and add 1 cup of sugar. Blend well. Add more sugar to taste, depending on tartness of the fruit.

Pour the purée into the container of an ice cream freezer and freeze according to manufacturer's instructions.

****************************************

Concord Grape Granita

(Food and Wine)

Serves: 4

The Good News. This icy dessert gets its sweet, tangy taste from Concord grape juice, which has three times the antioxidant power of orange and grapefruit juices.

1/4 cup plus 2 tablespoons sugar
1/4 cup plus 2 tablespoons water
1 3/4 cup plus 2 tablespoons fresh Concord grape juice

In a saucepan, simmer the sugar and water to dissolve the sugar. Let cool.

In a 9-inch square, glass baking dish, combine the sugar syrup and grape juice. Freeze for 30 minutes. Using 2 forks, scrape any frozen crystals into the center of the dish. Continue to freeze, scraping every 30 minutes, until the mixture is totally frozen and granular, about 4 hours total. Scrape the granita into chilled bowls and serve.

NOTES One Serving 222 cal, 0 gm total fat, 0 gm saturated fat, 54 gm carb, 0 gm fiber.

:-(...I was confusing granita with gelato...
But the Italian ice I have had was closer to a snow cone...but very fine...like real snow.
Dim memories of the boardwalk at Seaside N. J. on a hot summer day....
Linda C

Nina,

I love creamolata ices. Whenever we take a warm weather trip, I make certain to stop at an Italian bakery to buy one. I found the following info and recipes online. The first one is by making your own almond milk first. The contributor follows that with a simpler recipe using store bought almond milk. I've not tried either but it lloks like something I'll tackle this summer. This can be done with a hand crank ice cream maker but electric makes more sense to me.

Michaelp

Here 'tis:

Recipe: Frozen Almond Cream With Sugared Almonds (Cremolata)
Adapted from "Spice: Flavors of the Eastern Mediterranean,'' by Ana Sortun (Regan Books) Time: 30 minutes, plus 3 hours' churning and
4½ cups slivered blanched almonds
Sugar
2 cups thinly sliced almonds with skins
1 egg white
Oil for baking sheet.
1. Put a strainer over a deep mixing bowl and line it with cheesecloth, using at least three layers to make the weave very fine and letting some excess hang over the sides. Put 1½ cups slivered almonds and 2 cups water in a blender and process into a completely smooth liquid, at least 3 minutes. Pour into strainer. Repeat twice with remaining slivered almonds and water.
2. Let strain 1 hour, using a spoon to push liquid through strainer. Gather cheesecloth around ball of almond paste in strainer, squeeze out as much liquid as you can, then discard solids and cheesecloth. You should have about 5 cups almond milk. (This can be made up to 3 days in advance.)
3. Whisk in ¾ cup sugar and let dissolve. Taste, adding more sugar 2 tablespoons at a time if needed, until sweetened to your liking. Churn in an ice cream maker. (It can also be frozen on a rimmed baking sheet. When frozen, break into pieces and process in small batches in food processor.) Transfer to a container and freeze at least 2 hours or overnight.
4. Make sugared almonds: Preheat oven to 300 degrees. Combine sliced almonds and 6 tablespoons sugar in a bowl. In another bowl, whisk egg white until foamy. Add to almond mixture, toss well and spread on a lined or oiled baking sheet. Bake about 25 minutes, until completely dry and lightly browned. Let cool completely, then break into clusters.
5. At least 5 minutes before serving, remove cremolata from freezer and let soften slightly. Serve with a generous topping of almonds.
Yield: 8 servings.
This recipe seemed unnecessarily laborious - homemade almond milk! We opted for a store-bought version, and several scoops later, I'm not complaining. The only ingredients in her cremolata are almond milk and a smidge of sugar (hence the blandness), so I made some tweaks and additions to get a more robust flavor (see below).

The almond milk custard is simple to make, and it freezes to a delightfully custardy texture in the ice cream maker. Plus, it's low-fat. Even though I made this cremolata with an egg yolk, it could easily be omitted (perhaps in favor of more cornstarch) to make an unusually good vegan dessert.
I'm trying to think of some more tips and tricks for this, but it is pretty close to perfection just as is, perhaps with an almond biscotti or cookie on the side. If you have an ice cream maker, definitely make this. If not, buy one, and then make this. It's that good.
Almond Cremolata

2 1/2 c. unsweetened almond milk (I used Almond Breeze)
1/2 c. sugar
1 tbs. corn starch
1 egg yolk, beaten
pinch of salt
dash each of vanilla and almond extract

Mix 1/4 c. almond milk with corn starch and whisk until thoroughly combined. Heat remaining (2 1/4 c.) almond milk and sugar over low heat, stirring until sugar is dissolved. Once mixture is hot, add a bit of the liquid to the egg yolk, whisking vigorously so that it doesn't scramble (this is called tempering). Add the egg yolk mixture to the almond milk, continuing to whisk to avoid scrambling. Add cornstarch mixture, salt, and extracts, and continue stirring until mixture thickens slightly. Remove from heat, allow to cool, and refrigerate for several hours or overnight. Before freezing in an ice cream maker, strain custard through a fine-meshed sieve to get rid of any rogue lumps. It is best served right after churning, but freezes well, too.

Wow, thanks guys! Teri- I printed up the recipe for the almond-milk granita which sounds like a simpler version of the one that Michael posted (and how delicious does that sound?). The almond milk is probably the key and that's probably why the cream ices don't taste "right". What I'm trying to capture is something called Lily with Almonds. I dated a guy in college in the 80's who lived in the Bronx & we would regularly visit one of the neighborhood spots for these ices. The cream ices are no less delicious but I'm trying to find that same flavor again.

Oh Lucy, so many recipes, so few pairs of pants that still fit! Michael, I am definitely going to try that cremolata recipe when the weather gets warmer & I have more energy. It sounds fantastic & I don't want to have to wait for a feast in order to get some. And Khandi, wow! Those granitas sound great! I have some recipes but have never tried them.

Linda- if it's any consolation my grandfather used to make a kind of ice cream out of real snow (it involved vermouth) so you're close.

And chase, that kind of ice only counts if you eat it out of a pleated paper cup.

Anyway, thank you all so much! Heres a T&T recipe for pistachio gelato from Epicurious that's out of this world.
----------------------------------------------------------

pistachio gelato
Bon Appétit : May 1997

(GELATO AL PISTACCHIO)

Gelato is made from whole milk, egg yolks, sugar and natural flavoring. This version calls for pistachio nuts. Softer in texture and more intense in taste and color than typical ice cream, gelato is one of Italy's great culinary creations.

Makes 6 Servings.

3/4 cup unsalted shelled pistachios (about 3 3/4 ounces)
3/4 cup sugar
2 cups whole milk
1 teaspoon almond extract
5 large egg yolks
2 drops green food coloring
Chopped unsalted pistachios

Finely grind 3/4 cup pistachios and 1/4 cup sugar in processor. Combine pistachio mixture, milk and almond extract in heavy medium saucepan. Bring to boil. Whisk yolks and 1/2 cup sugar in large bowl to blend. Gradually whisk milk mixture into yolk mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil). Remove from heat. Whisk in food coloring. Refrigerate custard until cold, about 3 hours.
Process custard in ice cream maker according to manufacturer's instructions. Transfer to covered container and freeze. (Can be prepared 1 week ahead. Keep frozen.) Scoop into glasses or bowls. Garnish with chopped pistachios.
--------------------------------------------------------

Nina

Nina, they do sound good..I think I'll have to try them myself.

Nina:
Did you mean Italian Water Ice ?????
My wife made this, when she was young and her father sold It.
It was made and turned by hand. They didn't have the equipment available now.

All fresh fruit was used. They came from everywhere to buy it.
I don't have a recipe for what you asked But

If it is Water Ice, you can make up a small amount and give it a taste test.
In liquid form, that is, before it is Ice.
It may change when you make the ice but you can add whatever to compensate.
LOU

Hi Lou,

I guess that it must be Italian water ice but we always called it Italian ice. It's probably the exact same thing. I can just imagine it being made with fresh fruit & being outstanding but it was nothing that my family ever made. I guess it was cold enough in the mountains?

It was too cold this weekend to try any of the Italian ice recipes posted (I was my own Italian ice)but I'll definitely post my findings once we get back to the double digits here in NY.

Nina

Nina:
If it is Italian Water Ice, I know how to make it !!!!!
At that time it was done in a container, that was placed in a Wooded Barrel.
The container held all the mixed Liquid,water, sugar, fruit juices , etc.
Ice was put all around the barrel and Rock Salt thrown on top.
The container had a handle on top for turning. It spun in the ice.

After awhile ice formed on the inside of the container. It had to be scraped off.
This was continued until the container was solid Water Ice.

I believe you can use an Ice Cream maker to do the same .

Mix the liquids to taste and give it a try. There are all kinds of recipes.
Use your imagination. Do it now while it is cold out.
You will have the recipes perfected by summer.

Think I'll give it a try too. Lemon was one of my favorites.
How about a Pina Collatta ???

Let me know something this time. don't dissappear !!!

Anyone have an Ice Cream Machine ??? give it a try !!!
LOU

Lou,

I tend to drop off the face of the earth from time to time but like an annoying rash I always pop up again ;-). But I do owe you an email.

I do have an ice cream maker & since we're back in the double digits will probably attempt the cremolata tomorrow (I'm off to buy some almond milk today). Once I get that right I'd like to try mango...Italians everywhere would be horrified!

Thanks for the instructions! Since I don't have a barrel I'll just use the ice cream maker ;-).

Nina

I'll be waiting for the results !!!
You may have to make it stronger to taste and just wing it.
Lou

Finally got around to making this over the weekend using the Almond Dream recipe that Michael posted. It was perfect. The flavor was bright, clean and creamy with nothing cloying about it...just like I remember. I eliminated the egg yolk & just used extra cornstarch, I also froze the mix on a sheet pan, then broke it up & pulverized it in the food processor. This resulted in a crunchier texture and a SUPER COLD Italian ice. Not so good for 20 degree nights in NY but it will be perfect for the summer.

Making it this way also resulted in an extremely low fat & not to sweet but amazingly satisfying dessert. Unfortunately after eating it my tongue was so numb I was speaking as if I had just had it pierced! It was a riot, none of us could speak properly.

Now all I need to do is to figure out the "right" way to incorporate the almond slivers into it and I will have succesfully duplicated the elusive Lily with Almonds.

This recipe is a must try if you like Italian ices. It couldn't be easier & you don't even need an ice cream maker (I just didn't feel like dragging it out). Even my 4 year old ate it and pronounced it "delicious". OK, he pronounced it more like "derocus" because his tongue was so numb but he still enjoyed it. I'll probably try my hand at making almond milk eventually but for now the ALmond Dream works perfectly.

Thank you all so much!

Nina

Nina,

So glad to hear your great refreshing results, even though is been freezing here.

HOW FUNNY!!!! it was soooo cold that you couldn't speak.

I'll need to make it when the temps rise a bit... like in the 90's & humidity is @ 80%. just steamy!!

Lucy

Nina:
After all the explaining. I thought for sure you would try the Ice Cream maker.
It makes it very smooth.
I'm very dissapointed.
LOU

Oh Lou, I don't want you disappointed with me! I couldn't find the instruction book for my ice cream maker and can't remember the way that you're supposed to add the mix into the machine so that you don't get instant ice on the sides. Aren't you proud of me that I used the food processor?! I didn't know that the food processor would make it so crunchy...or that freezing the stuff first would make it so cold. But now I do. Next time, ice cream maker. I'll report back.

Lucy- summertime is definitely the right time for Italian Ices! They just don't get melty enough in the winter. Now all I need are the white paper cups...

Nina

Nina,

I've seen the type of white paper cups at BJ's, or one of those type of places, but were tiny. I'll be on the lookout! ;-)

Lucy

Nina:
I was walking around with my head hanging down , for days.
I don't know how I'll survive, your not using the Ice Cream machine. LOL !!!

We used the Smoothie Blender last summer. Put in ice cubes
and all kinds of fruit and juices.

I don't know how your Ice Cream Maker works.
Does it have a Paddle or does a Drum turn inside ???

Lucy: are you behaving ?

Lou

Grew up in the Bronx, NY and always had my favorite ices. Lily with the Nuts. I have searched all over and have not been able to find out how to make it. Is there anyone out there who would be so kind as to share the recipe if they have one. No one here in Va even knows what I am talking about. Would appreciate any help you could give me.