I am (you might have noticed) working my way through The Perfect Scoop by David Lebovitz. We're trying to alternate between ice creams and sorbets, you know, to stave off those heart attacks for a few more years in exchange for, erm, diabetes? Aaaanyway, I consider sorbet another method of preservation, like canning, although frozen desserts don't last quite as long as their counterparts in jars, and it's a bit more difficult to go for quantity.
This recipe is supposed to yield 3 cups, but I think maybe we got a scant 2 cups out of it. I continue to have issues getting the ice cream maker to go for more than 15-20 minutes or so without seeing melting at the bottom of the vessel, which concerns me and makes me stop the churning and head for the freezer. (Am I doing the right thing or should I be pressing on?) Don't get me wrong, it tastes good if a little too sweet, but it's disheartening not to be able to get the right texture.
I am told that the telltale sign of done-ness with a KitchenAid ice cream unit is a "knocking" sound, and I got there with the first couple of things I made in our old apartment last year, but not with this summer's efforts. I had thought it was maybe our hot-ish kitchen (no A/C) but now suspect our freezer is to blame - both not getting the unit cold enough and not getting the finished product all that hard once it's done. Our fridge and freezer run off the same temperature control, which is set on the low side, because in the past when we've turned it up, things have frozen in the fridge.
I'm not quite sure what to do here. Alas, I'll have to comfort myself with a frosty scoop of a little-too-sweet strawberry sorbet while I figure it all out. So much for "preserving."
(Aside #1: sorbet is the perfect remedy for a summer cold, i'm finding. like a popsicle, but classier)
(Aside #2: We met Jeni Britton Bauer of Jeni's Ice Creams yesterday! We rode our bikes to the big island for a free tasting at Steven Kasher Gallery on 23rd Street, and Jeni was there scooping. We had a nice chat with her about her book, which will be out next year, and of course about her ice creams, which are American-style but still sort of "tempered" even without the eggs. Her Meyer Lemon Frozen Yogurt opened up a whole world of yogurt ideas for me. YUM.)Posted by jess at June 20, 2010 1:12 PM | TrackBack