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madbakerThis week's Resolution Recipe: Strawberry Sherbet.
250 g strawberries (if not in season, use frozen)
100 g buttermilk
5 g / 1 tsp lemon juice
300 g milk (I used low fat goat milk)
100 g cream
150 g sugar
100 g glucose (I used sugar. The recipe sez: "You can always replace the glucose with the same weight of granulated sugar. Your ice cream won't be as soft, and it will be more sweet. But it will still be fine. Please promise me, what ever you do, don't remove any of the sugar from the recipes!") (Duly noted. Also, see below.)
10 cornstarch
20 g cold water
Grind the strawberries in a blender until completely liquified. Strain. (I didn't bother; I like strawberry seeds) Whisk together the fruit puree, buttermilk, and lemon juice in a small bowl. Set in the fridge. Whisk together the cornstarch and water and set aside.
Place the milk, cream, sugar, and glucose in a medium heavy-bottomed saucepan over medium-high heat. Cook, whisking occasionally to discourage the milk from scorching. When the dairy comes to a full rolling boil, reduce the heat to a low simmer for 2 minutes.
Whisk the cornstarch mixture into the dairy and continue simmering for 1 minute.
Remove the pot from heat and immediately pour the dairy into a shallow metal or glass bowl. Working quickly, fill a large bowl two-thirds of the way with very icy ice water. Nest the hot bowl into this ice bath, stirring occasionally until it cools down.
When the base is cool to the touch (50 F or below) remove the bowl from the ice bath and add the reserved fruit mixture, whisking until evenly combined. Strain the sherbet through a fine-mesh sieve to remove any intact fruit particles. This is optional, but will help ensure the smoothest sherbet possible. (I didn't bother.)
Transfer the sherbet base to the fridge to cure for 4 hours, or preferably overnight.
When you are ready to churn your sherbet, place it into the bowl of an ice cream maker and churn according to the directions. It is finished in typically 20-30 minutes; it should thicken to the texture of soft-serve ice cream and hold its shape.
Transfer the finished sherbet to a container with an airtight lid. Press plastic wrap on the surface of the sherbet to prevent ice crystals from forming, cover, and store in the freezer for 4 to 12 hours until it hardens completely. Or, enjoy it immediately as soft-serve.
What worked: For the second week in a row on a Resolution Recipe, it was Maalox pink. It tasted intensely of strawberry and cream, almost like Breyer's strawberry. The texture was perfect - scoopable yet soft. It was rich yet not too sweet; when it was in liquid form I thought it might be sweeter than I prefer, but the freezing process seems to take care of that.
This is by far the best batch of ice cream I've ever made. I bought this cookbook because it's aimed at the home cook to get premium-style ice cream. So far, so good. (For the curious: this one. And yes, my ice cream was the same color as the strawberry scoop on the cover.)
What didn't: The actual directions said to make 450 g puree and then you only use 250 g of it... but hey, we had leftover puree to use with... other things, I guess. I ended up using it with squash custard pie.
Will I make it again? Definitely. Although there are several others I want to try first, like fudgey chocolate and adapting the Bourbon Butterscotch to try making Cold Buttered Rum again...
250 g strawberries (if not in season, use frozen)
100 g buttermilk
5 g / 1 tsp lemon juice
300 g milk (I used low fat goat milk)
100 g cream
150 g sugar
100 g glucose (I used sugar. The recipe sez: "You can always replace the glucose with the same weight of granulated sugar. Your ice cream won't be as soft, and it will be more sweet. But it will still be fine. Please promise me, what ever you do, don't remove any of the sugar from the recipes!") (Duly noted. Also, see below.)
10 cornstarch
20 g cold water
Grind the strawberries in a blender until completely liquified. Strain. (I didn't bother; I like strawberry seeds) Whisk together the fruit puree, buttermilk, and lemon juice in a small bowl. Set in the fridge. Whisk together the cornstarch and water and set aside.
Place the milk, cream, sugar, and glucose in a medium heavy-bottomed saucepan over medium-high heat. Cook, whisking occasionally to discourage the milk from scorching. When the dairy comes to a full rolling boil, reduce the heat to a low simmer for 2 minutes.
Whisk the cornstarch mixture into the dairy and continue simmering for 1 minute.
Remove the pot from heat and immediately pour the dairy into a shallow metal or glass bowl. Working quickly, fill a large bowl two-thirds of the way with very icy ice water. Nest the hot bowl into this ice bath, stirring occasionally until it cools down.
When the base is cool to the touch (50 F or below) remove the bowl from the ice bath and add the reserved fruit mixture, whisking until evenly combined. Strain the sherbet through a fine-mesh sieve to remove any intact fruit particles. This is optional, but will help ensure the smoothest sherbet possible. (I didn't bother.)
Transfer the sherbet base to the fridge to cure for 4 hours, or preferably overnight.
When you are ready to churn your sherbet, place it into the bowl of an ice cream maker and churn according to the directions. It is finished in typically 20-30 minutes; it should thicken to the texture of soft-serve ice cream and hold its shape.
Transfer the finished sherbet to a container with an airtight lid. Press plastic wrap on the surface of the sherbet to prevent ice crystals from forming, cover, and store in the freezer for 4 to 12 hours until it hardens completely. Or, enjoy it immediately as soft-serve.
What worked: For the second week in a row on a Resolution Recipe, it was Maalox pink. It tasted intensely of strawberry and cream, almost like Breyer's strawberry. The texture was perfect - scoopable yet soft. It was rich yet not too sweet; when it was in liquid form I thought it might be sweeter than I prefer, but the freezing process seems to take care of that.
This is by far the best batch of ice cream I've ever made. I bought this cookbook because it's aimed at the home cook to get premium-style ice cream. So far, so good. (For the curious: this one. And yes, my ice cream was the same color as the strawberry scoop on the cover.)
What didn't: The actual directions said to make 450 g puree and then you only use 250 g of it... but hey, we had leftover puree to use with... other things, I guess. I ended up using it with squash custard pie.
Will I make it again? Definitely. Although there are several others I want to try first, like fudgey chocolate and adapting the Bourbon Butterscotch to try making Cold Buttered Rum again...
