Wednesday, December 27, 2006
Ice Cream Verdict...
Yesterday's chocolate ice cream didn't work that well. Somehow, the chocolate didn't melt properly leading to a very grainy ice cream that didn't cling together very well. I think the percentage of chocolate was a bit too high as I have had problems with this type of chocolate before. When I made chocolate truffles with high percentage cocoa plain chocolate, the cocoa butter just separates. I tried making other types of ice cream and sorbets today. The cranberry sorbet worked much better.
Cranberry Sorbet
200g of Cranberry Sauce
50g icing sugar
1 lime juiced
1 teaspoon of cinnamon powder
500ml water (250 ml boiled, 250 ml ice cold)
Mix the cranberry sauce, icing sugar, lime juice and cinnamon together with 250 ml of boiled water until well blended. Add the cold water to the mixture and then sieve the mixture. Allow the mixture to cool before putting into the ice cream maker and follow the manufacturer's instructions. Otherwise, put the sorbet mixture into a lidded container and allow to freeze for a couple of hours (or until the mixture is nearly solid) before taking it out and beating mixture to reduce the size of the ice crystals. Return this mixture to the freezer and allow to the mixture to solidify a little more before serving.
Cranberry Sorbet
200g of Cranberry Sauce
50g icing sugar
1 lime juiced
1 teaspoon of cinnamon powder
500ml water (250 ml boiled, 250 ml ice cold)
Mix the cranberry sauce, icing sugar, lime juice and cinnamon together with 250 ml of boiled water until well blended. Add the cold water to the mixture and then sieve the mixture. Allow the mixture to cool before putting into the ice cream maker and follow the manufacturer's instructions. Otherwise, put the sorbet mixture into a lidded container and allow to freeze for a couple of hours (or until the mixture is nearly solid) before taking it out and beating mixture to reduce the size of the ice crystals. Return this mixture to the freezer and allow to the mixture to solidify a little more before serving.
