I love this sorbet! But I like its intensity and prefer bittersweet chocolate for snacking.
2 Likes
delicious. one of my all-time faves.
2 Likes
Three recipes worth of local raspberries: picked, washed, dried, flash-frozen, portioned and vacuum-sealed for RLB’s fab raspberry ice cream. Picked at 5 pm yesterday, I had to process seven quarts before bed because the berries were a bit damp and very very ripe.
6 Likes
3 batches in 3 days–Rose’s Ice Cream Bliss Salted Caramel, Bravetart’s Devil’s Food Chocolate, and David Lebovitz’s Coffee. The salted ice cream burst out of the very-full freezer and exploded all over the kitchen. The chocolate was taken by a neighbor and is already gone. The coffee is in the freezer and waiting to be picked up. Next up will be cheesecake ice cream I think.
7 Likes
Ice cream exploded?
It’s black raspberry season! I picked six huge quarts Saturday morning at the u-pick, along with a final quart of red.
The reds had to sit on ice on the way home and got processed first because of how fragile they were and how hot it was. Now I’m working through the blacks, which tolerated a night in the fridge pretty well. I use large, flat Tupperware containers so the fragile berries don’t stack more than two or three layers deep.
To process, the berries are submerged very briefly in ice cold water, any non-berry items are removed, and then I immediately drain. I spread them out on cookie sheets thickly layered with paper towels and the refrigerate the whole sheet to help them dry off. Next step: the mostly-dry berries are placed in a single layer on parchment-lined cookie sheets, and those are frozen solid (two-ish hours in the new freezer, more in the others. )
Then I portion the berries. For the ice cream recipe I use, it’s 680 grams of berries. I scoop the weighed-out frozen berries into Food Saver bags and vacuum-seal them, label, and stow in the downstairs freezer.
3 Likes
The pre-chilled plastic quart container shattered upon hitting the floor which sent the just-churned ice cream everywhere. Ugh.
1 Like
SHOOT! Was any salvageable?
just the remaining cup that I put into a separate container and forced into the full freezer which is what caused the whole situations. It was very tasty. I will make it again.
3 Likes
One batch of DL’s peach frozen yogurt (modified) headed into the fridge to chill overnight. Will spin it tomorrow. This is using last year’s peach puree from the frozen.
And since we’re still in full swing on strawberries (although waning), so I also made a dozen strawb-rhubarb pops for the freezer.
4 Likes
when you make the peach puree, do you use the % or weight sugar called for specifially in that recipe, or a general % that you then can adapt?
My notes are not scientific - they call for 1.5 lbs. peaches, pureed (about 2 c. puree) and 3/4 c. sugar. Today I left the sugar a little scant by measure, on the assumption my measured cups are heavy. In practice, I usually just wing it depending on what I have. Next time I make it, I’ll weigh both the puree and sugar and try to be a little more disciplined. 
I am exhausted just reading this! I hope every single mouthful of the resulting ice cream is the best thing you ever ate!!
1 Like
I’m tortured by your black raspberry haul every summer. A wee container would cost a king’s ransom here — a moot point, since I’ve never seen them in my neck of the woods.
2 Likes
I found a pre-portioned, pre-sweetened batch of black raspberry puree from 2023 in my feeezer. Ready for a batch of RLB’s very special thornberry ice cream!
Churning it up now.
7 Likes
So, i tried chocolate again, this time using xantham gum as a stabilizer and gelatin soaked in vodka in a quest to make things more scoopable straight out of the freezer. I’m still going of the dark choclate recipe from http://asktheicecreamqueen.com, which does indeed yield a very dark chocolate flavor. The gelatin, I think, gives things a pretty fudge-y texture. Not bad, but I noted that when I removed it from the fridge, it was VERY thick, nearly set like chocolate pudding.
I wonder if adding the melted chocolate is what’s happening? Cocoa butter obviously firmly solidifies at freezer temps. Maybe I’ll try a cocoa-powder only version.
In somewhat sadder news, the Meyer lemon tree is mostly bare now, the only lemons left being deep behind thorny branches and rapidly over-ripening. Will probably have to wait 'til the next wave comes in for sorbet.
I’ve only done Bravetart’s Devil’s Food Chocolate Ice Cream and won’t ever make any other chocolate. Sooooooo good.
1 Like
I may have to just bite the bullet and try to actually make an egg custard. I never have, and eggs being a touch precious these days, I fret unreasonably about screwing it up and wasting them.
Plus I’ll need to figure out what to do with 5 or 6 egg whites. I suppose I could make an angel food cake.
I can’t recommend Stella Parks’s Meyer lemon ice cream enough. Fantastic flavor, and pretty thrifty as ice creams go, especially if you’ve got home-grown lemons.
1 Like
Remind me if you made david lebovitz’s chocolate ?
