Cream, Sorbet, and Frozen Desserts
Using different apple
varieties will give you not only different apple flavors, but different
sorbet colors as the apples are pureed unpeeled before they are
strained, lending the colors of the peels to blend into the purée.
large Cortland apples, about 1 1/2 lbs.
c fresh squeezed lemon juice
T corn syrup
heat, stir sugar and water until dissolved. Increase heat, bring
to boil, remove from heat and add in corn syrup. Chill mixture until
cool. Wash, quarter and core apples, but do not peel them. Place
in food processor with lemon juice and process until the apples
are a fine purée. While the motor is running, gradually add
in the cooled syrup. Process until well blended. Pour the mixture
through a fine sieve over a bowl. Press as much liquid as possible
from the purée and discard pulp. Freeze the liquid in an
ice cream maker according to manufacturer's suggestions. Serve immediately
or transfer to airtight container and freeze.
vanilla bean, split lengthwise
c 2% milk
egg yolks, well beaten
In heavy saucepan,
heat cream, milk, sugar and vanilla bean until mixture is hot and
sugar is dissolved. Do not boil. Temper in hot liquid into beaten
yolks, and pour back into pan. Whisk constantly until temperature
of custard reaches 160°F. Do not allow to boil or the custard
may curdle. Remove vanilla bean. Pour into bowl set over ice bath
and cool. Chill until cold. Freeze the custard according to manufacturer's
suggestions. Serve immediately or transfer to airtight container
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