To begin my new year’s resolution for healthier eating, David Tanis (NY Times Cooking) proposes a meal: Miso Chicken in Leek, Ginger, and Scallion Broth, Tofu and Herb Salad with Sesame, and of course, a dessert. This delicious tangerine sorbet has only three ingredients: fresh squeezed tangerine juice, powdered sugar and vodka (I didn’t have sake). Because of the vodka the sorbet wouldn’t freeze, not completely, anyway, I put it in the freezer to harden for several hours. This recipe method is for the KitchenAid ice cream maker.
Tangerine Sorbet (adapted from David Tanis)
Yield 4-6 servings
Time: Suggest 3 days to set up and 1 hour 35 minutes (at least)to make sorbet
3 cups fresh squeezed tangerine juice, with pulp (about 18 small tangerines)
3/4 cup powdered sugar
1/4-1/2 cup vodka (sake in original recipe)
Twenty-four to 48 hours before making the sorbet, put the ice cream maker in the freezer. If you make the sorbet in the morning of the second day, it will be solid enough to enjoy for an after-dinner dessert.
In a blender, combine the juice, sugar, and 1/4 cup vodka. Start out with 1/4 cup vodka to see if the sorbet will freeze in the ice cream maker. Put the mixture in the refrigerator to chill, at least 1 hour.
Set up the ice cream maker and turn on the machine to Level 1. While the dasher is turning, pour the chilled juice mixture into the bowl. Continue churning 20-30 minutes or until the sorbet thickens and can be scooped up in a spoon. Because of the vodka, the sorbet may stay in a liquid state. In that case, put the entire workbowl in the freezer to set up.
The great thing about this sorbet is that it is mostly fruit. This strawberry season I froze about 800 grams of fresh strawberries for a later use. When I got the KitchenAid ice cream maker attachment, I had a great idea for using up those strawberries. Using just 3 ingredients, this sorbet turned out smooth with a tart icy flavor that’s just perfect for a hot summer day’s treat. Note: You can substitute any kind of berry for the strawberries.
750 g frozen strawberries, thawed
90 ml water
300 ml simple syrup
Make the simple syrup by heating equal amounts of sugar and water in a saucepan until the sugar dissolves, about 3-5 minutes. Chill in the refrigerator at least 8 hours or overnight.
Next, puree the strawberries with water in a food processor until smooth. Using a fine mesh strainer, strain the strawberries by lightly pressing and stirring the puree. Discard the solids. Chill the strained strawberry puree at least 8 hours or overnight.
When ready, combine the simple syrup and strained strawberry puree and freeze according to the ice cream maker manufacturer’s directions. For the KitchenAid ice cream attachment, be sure the freeze bowl has been in the freezer for at least 24 hours then follow these directions.
1. Assemble the freeze bowl, drive assembly and dasher. Turn on the machine to Speed #1.
2. While the machine is running, slowly pour the sorbet mixture into the freeze bowl using a measuring cup with a spout.
3. Let the freeze bowl work its magic and in about 10-15 minutes you will have sorbet.
4. Remove the sorbet to a shallow airtight container and freeze for about 2 hours before serving.
I adapted the KitchenAid ice cream maker base for French Vanilla ice cream and added lychee fruit to it. Here’s what I learned: the ice cream maker freeze bowl needs to be very frozen–at least 24 hours. Also, the ice cream base needs to be cooked on low heat to a temperature of 160˚F. Any hotter and the eggs will cook. I saved it by straining the base. Here’s how it turned out: creamy, lightly sweet, and fresh–just as I remembered home-made ice cream should taste. It uses a lot of egg yolks, that’s the drawback, so it looks like I will have to make a pavlova with the egg whites! That’s not such a terrible thing to do, actually…
French Vanilla Ice Cream (adapted from KitchenAid)
Prep time: 10 minutes
Chilling time: 8-12 hours
Freezing time: 10-15 minutes
600 ml (2 1/2 cups) half and half (50% cream 50% milk)
8 egg yolks
230 g (1 cup) superfine sugar
600 ml (2 1/2 cups) whipping cream
4 teaspoons vanilla
a pinch of salt
1 tin of lychee fruit, chilled, drained and chopped. Discard syrup
In a medium saucepan over low heat, heat half-and-half to 160˚F, stirring often. Remove from heat and set aside.
Place egg yolks and sugar in a mixer bowl. Attach bowl and wire whip to mixer. Turn to speed 2 and very gradually add the hot half-and-half; mix until blended and sugar has dissolved.
Return half-and-half egg mixture to the saucepan and cook over low heat until it reaches a temperature of 160˚F. Transfer mixture back to the mixer bowl and add the whipping cream, vanilla, and salt. Cover and chill thoroughly for at least 8 hours.
Assemble the ice cream attachment and turn on to Speed 1. Using a large measuring cup with a spout, slowly pour the ice cream base into the freeze bowl while the machine is turning. Continue on Speed 1 until the ice cream reaches the desired consistency in 10-15 minutes. About 3-5 minutes before freeze time, add the chopped fruit. It’s okay to turn off the machine for this step. Spoon the fruit evenly about the dasher. Continue churning until the fruit is blended into the ice cream.
Using a plastic spoon or spatula, spoon out the ice cream into dishes to eat right away, or spoon it into a shallow plastic tub and cover it. Let ice cream harden in the freezer 2-4 hours before serving.