How do you make italina ice/water ice?

L A

13 years ago

I'm looking to make my own italian ice/water ice (not granita, sorbet, italian ice cream or gelato).

I've just recently tried it and really liked it!

espcially the strawberry one, so I was looking to make it myself since around here they dont sell strawberry alone.

I also didn't know if you could use an ice cream maching, or ice shaver/slushy machine.

thanks,

L

PS, I did search the site, but what I found were mostly granita recipies/instructions. Hence the parenthesis above!

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Comments (6)

John Liu
13 years ago
I found this recipe below - have never tried, so let us know how it works out! If it is good, I'll try in in my ice cream machine.

''Ingredients

3/4 cup thawed unsweetened apple juice concentrate
1 to 3 tablespoons lemon juice
2 pints fresh strawberries, hulled and halved
Fresh mint, optional

Directions

In a blender, combine the apple juice concentrate, lemon juice and strawberries; cover and process until blended. Pour into an ungreased 8-in. square dish. Cover and freeze for 1-1/2 to 2 hours or until partially set.
Spoon into a large bowl; beat on medium speed for 1-1/2 minutes. Return to dish; freeze for 2-3 hours or until firm.

Remove from the freezer 10 minutes before serving. Garnish with mint if desired. Yield: 5 servings.''

Here is a link that might be useful: Link
ruthanna_gw
13 years ago
This is as authentic a recipe for the old-school Italian water ice as you'd want to find. For strawberry, just follow the recipe for the peach one and use the berries, although for raspberry or black cherry, it's better with just the strained juice from the fruits.

LEMON WATER ICE

1 quart water
2 cups sugar
3/4 cup lemon juice
Grated rind of 1 lemon (no white part)

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 this about every half hour. When really 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.

My notes: This won't turn out right unless you do both the stirring thing and the scraping thing. It really is all about the technique, not the ingredients, which is why you won't get the same results in an ice cream freezer, even though we've tried it. Depending on how many you'll be serving and when, you can divide the ingredients in half for a smaller batch because the syrup starts to congeal after about 2 or 3 days.

For all of these, follow the same method as the Lemon Ice, boiling water and sugar together, add other ingredients, then freezing as directed:

LEMON-LIME WATER ICE (my personal favorite)

Make as above but use 1/2 lemon juice and 1/2 lime juice and equal amounts of lemon and lime peel

LIME ICE
Make as above using lime juice and peel instead of the lemon.

FRESH PEACH WATER ICE

1 cup sugar
2 1/2 cups water
1 1/2 cups peeled and sliced ripe peaches
1 1/2 to 2 tsp. lemon juice

Puree peaches in blender with lemon juice.

ORANGE WATER ICE

2 cups water
1 cup sugar
1 cup fresh orange juice
1 grated orange rind (no white part)
2 Tbs. fresh lemon juice

GRAPE WATER ICE

2/3 cup sugar
1 1/2 cups water
1 cup grape juice
1/4 cup orange juice
2 Tbs. lemon juice
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You can also do it the really old fashioned way -- the same method that has long been used to make sorbet. Just pour the mixture into a baking dish, and set that into your freezer. Also, you will need a heavy glass or metal bowl, an electric hand mixer, and a bowl of ice big enough for the first bowl to sit in. Put the heavy glass or metal bowl and the beater attachments for the hand mixer into the freezer at the same time as the ice cream mix to chill them. When its almost but not quite fully frozen, use a fork to break it up into small lumps about the size of a nickle or a little less. Then put it back into the freezer about 10 minutes to set up a bit again. Now, working as quickly as possible, take the pre-chilled heavy bowl out of the freezer,and set it in a bath of ice cubes in the 2nd larger bowl. Quickly transfer the ice cream mixture into the chilled bowl, and beat it as much as possible with the electric mixer ONLY until the lumps are broken up, and it begins to whip up a bit. Then, back into the freezer for another 15 to 30 minutes, until its not at all "melty" but still a little soft. Repeat the beating/whipping process several times -- the idea is to whip as much air into it to make it creamy and fluffy as possible, without melting it too much at each whipping. The chilled bowl, the ice bath, and the chilled beaters help, but beware that the very act of beating it creates friction between the bowl and beaters, which makes heat, so this process is a balancing act between beating in air and melting the ice cream. Done right, which isn't at all hard to do with just a little practice, this method does work, albeit it will never be quite as fluffy as commercial ice creams you are used to, which not only incorporate a large volume of air into the mix using specialized equipment, but which also generally use gums and stabilizers which prevents the product from melting and turning liquid as fast as a pure, cream and milk only product will. Good luck.
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hawk307
13 years ago
Ruthanna:

Your thread hit home.

My wifes family made Italian Water Ice to sell; in the early fifties, in SouthWest Philly.
She did not have the convienence of freezers and Ice Cream
machines.

It was made in a sort of wine barrel with no top.

Inside was another smaller metal container, 12in.X 24 in. deep, with a lock on lid, with a handle.

This held the liquid to be made into Water Ice.

Crushed Ice was packed all around and under. Rock salt was sprinkled on the Ice.

After putting in the liquid, the metal drum ( container )
was turned, using the handle, on the Lid.

Every so often the lid was taken off and the slush buildup
was scraped from the sides.

It was turned again until all the liquid was slush.

Walla !!! Water Ice !!!

The customers came with Quart Pitchers.

They used all fresh fruit, at that time and my wife was the Electric Motor.

Nicest looking Motor around !!!

The recipes all, look good.
I guess an Ice Cream machine could be used.

Think I will try to make a Gallon size, motorized machine.

The old way makes a fine, smooth, Water Ice.

I am going to try your freezer method.

LOU
hawk307
13 years ago
L :
Sorry , I sort of hijacked your Post.
Let us know how you make out.

Ruthanna:

I think Lemon was everyones favorite way back when.

At least they sold more Lemon.

Lou
Terri_PacNW
13 years ago
I am unsure of what an Italian Ice is..

But in a cook book I discovered something the my boys love and are now doing on their own..

Kool aid Ices

1 cup hot water
1 cup of sugar
1 packet of Kool aid

Place in blender and whir until sugar is dissolved.
Add in 6 cups of ice and blend on ice button until you get the slushy consistency you are looking for.

Their favorite seems to be Pink Lemonade. :)
L A
Original Author
13 years ago
so far tried Johnlui's recipe.
Came out good!

thanks!

How do you make italina ice/water ice?

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John Liu

ruthanna_gw

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How do you make italina ice/water ice?

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John Liu

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L A
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