SORBETS ICE CREAM RECIPES

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BEST SORBET RECIPE - HOW TO MAKE FRUIT SORBET



Best Sorbet Recipe - How To Make Fruit Sorbet image

With this easy sorbet recipe any fruit can be used! There is also a no-churn recipe if you don't have an ice cream maker.

Provided by Makinze Gore

Categories     dairy-free    low-carb    vegetarian    Summer    dessert

Total Time 4 hours 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 9

3 lb.

strawberries, tops removed and halved

1 c.

granulated sugar

1 tbsp.

lemon juice

1/4 tsp.

kosher salt

2 lb.

raspberries

1 c.

granulated sugar

3/4 c.

water

1 tbsp.

lemon juice

1/4 tsp.

kosher salt 

Steps:

  • In a food processor, blend strawberries until liquified and no chunks remain. Strain through a fine mesh strainer, pressing on solids to get all the liquid out. You should have 4 cups of puree.  Add puree to a large bowl and stir in sugar, lemon juice, and salt. Taste and add more lemon juice, if desired. Refrigerate until well chilled, at least 2 hours.  When ready to churn, add sorbet base to ice cream maker and churn according to manufacturer’s instructions, about 20 minutes. Mixture will be smooth, creamy, and thickened, but not entirely solid.  Pour into a freezer safe container and freeze until ready to serve, at least 2 hours. 
    Line a large baking sheet with parchment and spread fruit out in an even layer. Freeze until completely solid, 2 hours.  In a small saucepan over medium heat, add sugar and water. Stir until sugar is completely dissolved. Let cool to room temperature. In a food processor, add frozen fruit and simple syrup and blend until smooth. Add lemon juice and salt and blend until incorporated. Taste and adjust lemon juice as needed. Pour into a freezer safe container and freeze until solid, at least 4 hours. No churn sorbet will be slightly harder and icier than churned sorbet.

ICE CREAM BOMBE RECIPE | INA GARTEN | FOOD NETWORK



Ice Cream Bombe Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     dessert

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Yield 8 servings

Number Of Ingredients 3

2 pints Mango Sorbet, recipe follows
1 1/2 pints good raspberry sorbet, softened
1 pint good strawberry ice cream, softened

Steps:

  • Freeze an 8-inch bowl. When it's cold, place the mango sorbet in the bowl and press it against the sides of the bowl. If you have a 6 1/2-inch bowl the same shape as the 8-inch bowl (such as from a set of nesting bowls), cover it with plastic wrap and press it into the sorbet to make the layer even. Freeze the sorbet for 30 minutes or until firm. Remove the 6 1/2-inch bowl.
  • Spread an even layer of softened raspberry sorbet on top of the mango sorbet (a 4 1/2-inch nesting bowl wrapped in plastic wrap helps with this) and freeze for another 30 minutes or until firm. Remove the 4 1/2 inch bowl.
  • Finally, spoon in enough softened strawberry ice cream to fill the bowl. Freeze until hard.
  • To unmold, dip the bowl up to the rim in warm water. Run a knife around the edge to loosen the bombe and unmold upside down onto a flat plate. You may need to run a flexible metal spatula along the edge of the bombe to release it. Freeze until ready to serve. Serve in wedges.
  • Mango Sorbet:
  • 3/4 cup sugar
  • 5 large ripe mangoes, peeled and seeded
  • 1/4 cup freshly squeezed orange juice
  • 1/4 teaspoon kosher salt
  • Place the sugar and 1/2 cup water in a small saucepan and cook until the sugar dissolves. Set aside.
  • Place the mangoes in a food processor fitted with the steel blade and puree. You should have about 5 cups of mango. If you want a smoother sorbet, you can process the puree through a food mill fitted with a medium blade.
  • Combine the mango, sugar syrup, orange juice, and salt and refrigerate until cold. Freeze in an ice cream machine according to the manufacturer's directions. (The sorbet will be soft.) Serve directly from the ice cream machine.
  • Yield: 1 1/2 quarts; 6 servings

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