Did you know that in order to make classic Italian ice, aka granita, you first need to make lemonade? We learn to make both in today’s episode.
Recipes:
Classic Lemon Italian ice
https://www.notanothercookingshow.tv/post/lemon-italian-ice
(Website Design by: https://www.kristasdesignstudio.com/
Lobster Risotto
Spicy Tuna On Crispy Rice
Pesto With Guanciale and Homemade Orecchiette
PATREON:
https://goo.gl/5Nr1oB
50 Comments
I miss them! I miss Brooklyn. This proud Bensonhurst gal says sooo cool! I'm totally making it this weekend.
that looks good
Little Jimmy . Ah the memories.
This is sorbet not ice. Calabrese here
I can't believe I've never heard of infusing the zest into the simple syrup, that is genius!
You just unlocked a childhood memory! I was born in Queens NY and we'd alwaus het these as kids in the summer! I'm 31 now and forgot about this since we moved down south 😭
1 cup of diabetes
A non-dairy frozen dessert better than ice-cream on hot summer days.
I make it without measurements, and boil my lemon peel with the sugar water and add lemon juice later to the mix, freeze it almost hard and keep stirring it by hand. Works fine.
Has anyone tried this with bacon instead of lemons?
What about the classic rainbow flavor? MORE flavors please 👍. Nothing beats Ralphs Italian Ice in NYC
Followed your recipe tonight exactly and it came out PERFECT! Good job 🙂 😀
I appreciate you appreciating our pronunciation of "wooder ice".
Jerry Stiller King of Queens, "LEMON ICEEEE!!"
Wonderful recipe!
I’m trying to do this in the upcoming summer months in a restaurant setting. Vanilla ice cream, a scoop of Italian ice and some condensed milk.
How would you approach a recipe? I have access to high quality fruit purées. I’m think fruit purée, sugar, water and then the same ice cream machine process.
Got any thoughts? Thanks so much and adore your vids man.
Bonita
Wow!!; thanks so much
I made this and it was so good. I blended half a cup of strawberries with the lemon juice first, wow! It was amazing. Thank you for the recipe
It’s because Pyrex was bought by Corning in 1998. They changed the glass mixture, they changed the design, they changed almost everything about it that made it crazy good. Pre-1998 Pyrex is hella dope if you can find it. Something about the “Pyrex” being capitalized vs. non-capitalized is how you can tell. Whichever it isn’t on your Pyrex is probably the stellar Pyrex.
That’s a peel, not a zest technically.
just what this Jersey girl needed
I hate my Pyrex as well. Never pours properly!
I remember having to do the churn by my grandpas house.
That looks so good. I'm on my way to get lemons can't wait to try
Thanks so much for this I want to make my own and sell them for extra money. I will definitely be investing in an once cream machine.
You need to throw out that ‘Pyrex’ measuring cup! Thanks for the recipe!!
Thanks. Going to be getting paper cups just to recreate my childhood NYC lemon ice memories. It’s that or stand on the sidewalk outside the apartment building & yell up at grandma to throw down money from the window or fire escape for the ice cream truck. Alas, grandma is gone & I’m in a house in the country, so, paper cups off Amazon it is.
Use the entire lemon rhines
just listening to you I was able to go visit my childhood memories! Ty ❤
Thank you so much. Trying to figure out how to make rainbow flavor 😂 fml but this helped a lot
I'm 😂for the markings that came off the Pyrex that should never disappear. Why do they allow them to do that 😅? Thanks for this
Can you tell me the type of ice cream machine you have ?
OMG …DEEEEEEEELISH!!!
You do know pyrex and PYREX are different products? Lowercase is cheaper and much lower quality glass. Uppercase (All CAPS) is the good stuff…the kind we grew up with.
I modified by adding basil and mint, and i highly suggest try it
Yeah, I grew up on Taylor street in Chicago. The paper cup is essential for authenticity but back then, it wasn't unusual to find and occasional seed or some pulp in your Italian ice. It's how you knew it was fresh, homemade and on a hot Chicago summer day, you didn't mind it a bit. Unfortunately, I now live 80 miles south of the city and have to make the pilgrimage to have some. Now, I know how to make my own so, thank you for this easy to follow recipe.
I put the used lemon peels down my garbage disposal to clean it
yummy
From nyc and in the summer Italian ices where 5, 10 and 25 cents when I was growing up. I had a ton of them!
My family grew up in Rochester NY. My father was raised on “Al’s Italian Ice” from Al’s Stand in the 40’s and 50’s. By far the best Ice around. Now his grandson makes it for “Frank’s Italian Ice”. I think they add Xanthan Gum for consistency. It never freezes solid and can always be scooped out like ice cream without the creaminess. I’m going start with this “Base” recipe and see where it goes.
Love you, stop using plastics brother, looks somewhat silly. Shows America! Apart from that top content. Put things in pots etc, lasts forever and costs less… some shit makes sense.
How many lemons???? Or how much zest?????
no. us midwesterners call it italian ice 😘
Not Italian, but I used to go to the hotdog place around the block as a kid and get me a hotdog and a lemon lime italian ice.
Pour backwards towards handle. It will run down the handle and not spill
3 east steps and a $800 machine
Luckily I have a ice cream machine, but good luck if you don’t…
Amazing
You’re really legit!! You’re definitely one of my favorites!! Can you make a lobster bisque for us?
Can you show us how to make Cherry Italian Ice? Cherry is my absolute favorite and I can't find it anywhere. I used to love the Pink Things at Six Flags. Can't find those any more either.