(no subject)

[camwyn]

I have an ice cream maker now. I have used it twice. The first time was for a dark chocolate sorbet recipe that turned out kind of okay but melted really quickly. The second...

Cook's Illustrated has a recipe for orange or lemon or lime or raspberry sherbet (American usage, not the British kind that involves fizzy stuff and straws). I'd link to it, but you have to have a subscription to read it. I used the orange sherbet recipe except for having to use a tablespoon of lemon zest rather than orange, as I didn't have an orange on hand, just two cups of juice.

It was fantastic. There's still some left, two nights after making it. But not for long.

Comments

[neotoma]

Is it hand-cranked or machine-churned? My sister has an ice cream machine that has its own compressor -- I covet that machine.

I've had a lot of luck with the William-Sonoma Ice Cream cookbook. They also have a recipe section of their website just about ice creamery

[camwyn]

Machine churned, from Cuisinart. Macy's had it on sale and it'd done well in Cook's Illustrated reviews. You freeze the central bucket overnight beforehand, then run the machine for 20-30 minutes, then put the result in your own container and put it in the freezer.

[ymfaery]

What's the capacity of the ice cream maker? I was eying a 1.5 quart one because it was purple. :) However, I'm not a huge ice cream eater.

[camwyn]

It's a 1.5 quart model, for about $60 at Macy's. Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker, model number ICE-21. Not sure about any models that come in smaller capacities.