Freezing ice creams and sorbets without special equipment

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By Joyce Molyneux

Published 1990

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Turn the freezer to its coldest setting. Pour the ice cream or sorbet mixture into a shallow freezing container and freeze. Have a look at it after 30 minutes or so. When the sides are beginning to set, whisk briskly, breaking up the frozen edges and pushing them towards the centre. Return to the freezer and repeat after another 30–45 minutes.
Return to the freezer once again. When the ice cream is just beginning to solidify, though not yet quite hard, take it out of the freezer and beat vigorously and quickly (a processor or electric mixer does the job best), until you have a relatively smooth slush. Put it back in the freezer to finish freezing. If you are ambitious and patient, repeat this last step once more.