Italian Ice Cream

Understand the recipe structure and scaling: This recipe provides guidelines for making Italian ice. Each batch typically yields two cups. To make more or less, simply multiply or divide all ingredient quantities proportionally. Note that 'fruit' refers to the juice or puree of a fruit, and 'lemon' refers to lemon juice.

Prepare the sugar solution: Ensure the sugar is fully dissolved in the water. This can be done by simmering the sugar and water for a few minutes, or by stirring the sugar into hot or cold tap water until no granules remain.

Choose your flavor and texture: Refer to the 'HARD ICES' table (step 6 in the original text) or the 'SOFT ICES' table (step 7 in the original text) to select your desired fruit (juice or puree), sugar, lemon juice, and water quantities. Soft ices are approximately twice as sweet as hard ices.

Combine ingredients: Mix your chosen fruit juice or puree, lemon juice, and the prepared sugar solution (water and sugar) thoroughly.

Adjust lemon flavor (for Soft Ices): If making a soft ice variation that suggests '2+' tablespoons of lemon juice, adding more than 2 tablespoons will provide a more distinct lemon flavor. It is recommended to taste the mixture before freezing to adjust to your preferred level of tartness.

Handle special flavors and combinations: For water-based flavors such as coffee or tea (herbal or not), use the prepared coffee or tea in place of fruit juice (e.g., 1 cup for hard ice, 3/4 cup for soft ice). Wine is also noted as a possibility. For melon ices, consult the tables for specific types like cantaloupe. For other melons, such as watermelon, you can cut it into chunks and freeze them directly, though you will need to remove seeds. Different fruit recipes (within the same texture type) can be combined; for instance, blackberry-pear is suggested. If using avocado, combine it with other fruits (approximately 1 part avocado to 3 parts other fruit) to achieve a creamy texture, as plain avocado ice may be too rich.

Freeze the mixture: Pour the prepared Italian ice mixture into a freezer-safe container.

Stir during freezing (for Hard Ices): If you are making hard ices, stir the mixture every 15-30 minutes while it is in the freezer. This process helps to minimize the formation of large ice crystals and prevent liquid syrup puddles, resulting in a smoother consistency.