Sorbets and Ice Creams

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes
The Cook's Companion

By Josceline Dimbleby

Published 1991

  • About
Homemade ice cream is well worth making — commercial ice creams can be excellent but they are never quite the same. In my experience ice creams and sorbets are also one of the most popular puddings of all, and they are not much trouble to make.

An ice cream maker, although creating the smoothest results, is not essential; the parfait-type ice creams (which is the method I use most) made with a base of Italian meringue gives smooth results with no beating at all at mid-freezing point. Other ice creams and sorbets can be beaten very easily halfway through the freezing if you have a powerful electric beater or a food processor.