SParkApCider I'm just curious, why is it better to bake the strawberries vs. just letting it get syrupy in the fridge or on the stoves top? I think I've missed something along the way...thanks!
Thank you so very much for explaining that. I just couldn't understand how baking vs. simmering (e.g. jams, sauces, etc,) differs. But after thinking about it baking would retain the both better. I always just used fresh fruit so I'm looking forward to trying this out. First, borrowing (back) an ice cream maker from my kids! (LOL)
!im 19 years old and i love baking..baking cakes,pie,cupcakes and makes desert is my passion..i've been follow your videos quite a while and everytime you post it i want to try to do it on my own..thanxx for helping me with the recipe.lots of love from malaysia...
THANK YOU, STEPHANIE! I'm going to make this right NOW. It's been so unbearably hot here, we seriously NEED something cold in the afternoon to survive! (Triple digits every blessed day since mid-June here in the Inland Pacific Northwest) I've lived here all my life and never saw a heat wave start this early or last this long. This looks like just the perfect cool treat, easy and quick and so pretty too. I'm already dreaming of sitting in the backyard shade by the pool, enjoying this and cooling off!
instead of using an ice cream churner, you could always whip the cream first and then combine it with the rest of the ingredients. Then you can just freeze it as it is :)
I have cooked for 22 years. I have worked in hyper modern, fine dining, large rolling brasseries..you name it, I've done it. I have never seen this tip before. Ever. Period. Obviously I will want to test it, but your results speak for themselves by the look of them. I have used this technique for checking simple brine's, but never thought of it for sugar solutions. Mind Blown!
Help!!!! I tried the recipe, and because I had had a problem with a sorbet I had. made freezing solid like a block of ice after being in the freezer for a while, because of that (I used your strawberry sorbet recipe), to the sherbet mixture I added a small amount of xanthan and guar gums, to have a softer product than I had been getting. The sherbet is frozen solid. I do not have an ice pick. I scrape with a spoon. I get a scoopable ice cream adding the gums. I get a block of ice adding the gums to sorbets and sherbets. And with the latter two, I cannot churn them in the bowl. The mixtures freeze instantly to the sides and the paddle will not rotate. I do the hand churning every half hour. And, allow me to say something here about Cuisinart Customer Support. Lousy. Ask a question on their form and you get an email asking for proof of purchase. I made two calls to Support. Both reps had no clue about the sorbet and sherbet having to be hand churned and had apparently never heard of sherbets and sorbets freezing solid. Cuisinart makes some very fine products (I have 3) but they sure are not helpful. You are on your own. Maybe someone here can help. What can I do so that I can have the machine do the churning for sorbets and sherbets. And, I want to be able to take the sorbet or sherbet out of the freezer and serve myself some scoops, instead of having to try to break up blocks of ice. Help!!!
Thanks Stephanie this is great as per usual. I will be trying this tomorrow Saturday (borrowing my aunt’s appliances). I wonder can this be done with other fruits such mango, pineapple or papaya or even banana? What brand is your food processor and ice cream makers, please?
