Freezing Sorbet & Ice Cream

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top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About
Sorbets, and all but very rich ice creams, have the smoothest texture when churned in a hand or electric machine. First chill the mixture to reduce churning time, so freezing is complete before the ice melts or the churn gets too warm.
  1. Fill the container not more than two-thirds full as the mixture will expand when frozen. Churning time required until a mixture begins to stiffen depends on the quantity, ingredients and temperature. If churned in less than 7-8 minutes, the texture is likely to be grainy. If mixture has not frozen in 30 minutes: for container with coolant (used here), remove the mixture and refreeze the container; for churn, add more salt to the ice; for sorbetiere, lower the freezer temperature.

  2. Add whipped egg white (to sorbet) or flavorings like chocolate chips (to ice cream) when the mixture starts to stiffen. Continue churning until stiff- many electric machines stop automatically. Remove the paddle. Pack down the mixture, or transfer it to a chilled container or mold, and store it in the freezer until needed.