Summer has been knocking on our door for a while now and I finally succumbed to the call of the sorbetiere or ice cream machine. A picnic outside on wooden tables and such wouldn’t be complete without some ice cream! With the summer sales still going on, I took the plunge and bought a housebrand ice cream machine with the intention of making my own sorbets. Commercial sorbets have gelling agents which I’m not a big fan of and some have milk or soy components which I can’t take. Homemade, it would appear, is the best route for me and my elimination diet.
Since berries are in season, I decided on a mixed berry sorbet – raspberry, blackberry, strawberry and blackcurrants. I based on my recipe loosely on the one I found here and replaced the lemon juice & zest with my recently harvested orange-ginger fruit enzyme, orange flower water and vanilla extract. To make this sorbet even more unique and flavourful, I used a mix of sugars – 1/2 cup white sugar, nearly 1/2 cup brown sugar and 1/4 cup palm sugar – to give it a less “refined” taste that comes with white sugar. For the mix of berries, I settled for 1/2 cup raspberry, 1/2 cup blackberry, 1/2 cup black currants and 1.5 cups strawberries.
First impressions on the ice cream machine
Cooling the bowl is very important. Preferably over 12 hours and if you can wait for 24 hours, that would be even better. The ice cream base has to very cold so that means sitting out in the fridge for the night. Because of the above timing, I’d make my base around the same time as I’d chuck the ice cream bowl in the freezer to freeze.
Then when churning the ice cream, try to keep the bowl/machine cool so this means working away from heat sources and in the coolest room possible. I covered my bowl with towels to help keep the cold in and since today was a chilly day, I left the windows open too.
If all else fails and the ice cream still doesn’t set, then have no fear, resort to old fashioned way and process it with a hand mixer or whip. You won’t have to repeat it a few times tho – maybe just once and it’ll be good to go!
Home-made blueberry ice cream
Based loosely on Tartelette’s recipe here
3 cups berries
1 cup sugar
1 3/4 cup water
1/4 cup fruit enzyme (orange)
1/4 cup orange flower water
A dash of vanilla
- Wash all the berries and toss in a large pot with the other ingredients. Bring to a boil before simmering for 10 minutes. Remove from the heat, blend (and strain if you don’t like to have bits and pieces – personally, I think it adds a nice texture to the sorbet) and chill overnight. Cooling is important especially if you’re using an ice cream machine so the mix has to be cold.
- Process according to your ice cream machine’s instructions.
- If you’re not using an ice cream machine, place the chilled mix in a container (leave room for expansion) and place in the freezer. After two hours (or when the edge has set), remove from the freeze and beat in a food processor/mixer or using a hand mixer or fork until it is smooth. Repeat this at least twice.
- Leave your ice cream (machine- or hand-made) to set in the freezer for at least a few hours (at least six to eight hours). Dish out as it is or decorate with some fresh berries or fruit.