This summer has two culinary missions: learn to barbeque, and learn to make ice cream. To make the second one a possibility, I borrowed Megan’s ice cream maker, took out an ice cream cookbook from the library, and started to stock up on cream, whole milk, and eggs.
The book I’m working with right now is David Lebovitz’s “The Perfect Scoop.” It goes from the classic (straight vanilla – thoroughly delicious) to the more obscure (black pepper ice cream – I’m pretty curious) to the definitely glorious (Guiness-milk chocolate ice cream – that’s clearly happening), and it also includes a chunk of recipes for sherbet and sorbet. That diversity is great because 1) sherbets are cheaper and faster to make than ice cream, because they don’t need cream and don’t require any whisk-work over the stove, and 2) sorbets are dairy-free, so Dave can eat them too. (That’s a pro and a con: some for Dave… less for me.)
This weekend’s attempt was mixed berry sherbet. So fast, so delicious, and hardly any ingredients required (thanks, bag of frozen berries). I may or may not have snagged spoonfuls from the freezer all weekend long.
Notes: I know. Another recipe that requires a piece of fancy equipment. But fancy doesn’t need to mean expensive; Megan got the ice cream maker I’m borrowing from her for $5 at a garage sale. So worth it. Ice cream makers are also something you should be able to get from a kitchen appliance lending library. A huge perk to the electric ones is that you don’t need to do any churning yourself; significant time saver.
Want something festive for Canada Day? Drop the mixed berries in favour of straight raspberries. It’ll give you a pink that’s closer to red than purple.
from The Perfect Scoop
4 cups mixed berries, fresh or frozen
2 cups whole milk
1 cup sugar
1 1/2 tsp lemon juice
1. In a blender, puree the berries, milk, and sugar until smooth. Strain through a sieve to remove seeds. Add lemon juice and stir.
2. Freeze in your ice cream maker.