Roasted McIntosh Apple Sherbet

Ingredients

  • 5 kg / 11 lb .36 oz McIntosh apples

Sherbet Base

  • 1.05 kg / 2 lb 5.04 oz / 21% milk
  • 150 g / 5.29 oz / 3% heavy cream
  • 1.4 kg / 3 lb 1.38 oz / 28% Sorbet Syrup
  • 2.4 kg / 5 lb 4.66 oz / 48% roasted McIntosh apple purée

Method

  1. Preheat a convection oven to 160°C / 325°F.
  2. Peel, quarter, and roast the apples in a hotel pan until tender, about 20 minutes. Purée.
  3. Make the sherbet according to the Method #2 Modern Sorbet Method. Age the base under refrigeration overnight.
  4. Once the base has aged, churn to the desired consistency.
  5. Harden for at least 2 hours and up to 4 hours. Reserve until needed.