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Problems when Making Sorbets & Ice Creams

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About
Lumps
  1. Mixture (particularly fruit purée) was not smooth before being frozen.
  2. Paddle did not scrape sides of container during churning.
Granular texture
  1. Too much water or alcohol in mixture.
  2. Amount of sugar or fat too low.
  3. Mixture was insufficiently churned, or churned too slowly.
  4. Freezing done too quickly at too low a temperature.
  5. Cream curdled during churning.
  6. Container was too full.
  7. Finished dessert was stored too long.
Poor flavor
  1. Too little sugar.
  2. In a sorbet, too little acid such as lemon juice was used.
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