Making Italian Ice is quick and can be very profitable. There are so many variations, and you can combine or invent new flavors. Here are some of the videos we have made to help you get started with Italian ice. We want to recommend PreGel Vellutina as an excellent plant-based emulsifier to keep your product vegan but help give it a creamy texture.
When you mention Italian ice, everyone you speak to will get a different picture of what it means in their mind. If you dive a little deeper and get specific, you will notice a huge variety of what people consider Italian ice. It can be a hard cup of ice, only to be scrapped with a wooden spoon, as I remember from my 
childhood. Or depending on their location, people from Philadelphia will probably imagine Philly water ice. Water ice has also been described as a specific type of Italian ice originating in Philadelphia, or a "variation on the more broadly-accepted Italian ice”. These are very different products, but the cool thing about our equipment is both are possible with various mixes. Any way you look at it Italian ice consists of fresh fruit, purees or food flavorings similar to sorbet. Italian ice is derived from the Granita, an icy coarse texture Italian ice. When serving Italian Ice, it is important to not be too cold as it will actually numb the taste receptors in your customer's mouth muting the fantastic fresh taste.
Ingredients: Fruit, sugar, lemon juice (to mute some of the sugar), stabilizer, water.
Recommended Machine is the Electro Freeze B12E
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Other Italian Ice Videos
Raspberry Italian Ice
Mango Italian Ice
Pear Italian Ice
Lemon Italian Ice
Pineapple Italian Ice
Pomegranate Italian Ice
Passion Fruit Italian Ice
Red Guava Italian Ice
Cantaloupe Italian ice
Guava Italian Ice
Lychee Italian Ice
Orange Creamsicle Italian Ice
Electro Freeze manufactures the highest quality ice cream machines on the market. Our machines inside and out have been designed for durability and product quality. Electro Freeze machines are easy to clean, maintain, and are very reliable. Those are the key ingredients to increased profitability. Unlike other machines on the market, Electro Freeze machines use temperature control instead of viscosity to regulate the finished product. To ensure a firm product it is important the freezing cylinder provides fast freeze down and quick recovery. To accomplish this we use a long barrel with a small diameter. These barrels are wrapped with refrigeration tubing and permanently bonded to the cylinder. A thermal mastic material allows Electro Freeze to maintain even heat transfer between the evaporator and cylinder. This allows us to increase the surface area of the freezing cylinder. The result is a cold, firm product that will stand up in a cone or cup.