Clementine Sherbet.

I've never made a sherbet and I am not one hundred percent certain what constitutes a sherbet. Wikipedia says that sherbet is just an american term for sorbet, which seems to be what I would call an Italian ice, or what the Italians call grenita. American sherbert is a frozen fruit desert with less than 3% milkfat. I'm pretty sure my sherbet is more than 3% milkfat, as I used a healthy amount of heavy cream. So, I guess what I'm trying to say is; I'm not really sure what to call this other than fucking delicious!
The first step was to make a simple syrup. Once the syrup had cooled I got to work and juiced about fifteen clementines and one lime. this was fun, the fruit was all at room temperature and they gushed abundantly.



I added about half a cup of simple syrup and one quarter teaspoon of vanilla to the juice, then topped it off with heavy cream. I poured this mixture into the machine and in about twenty minutes I removed some of the most delicious and rich frozen fruit desert I had ever made.


This was especially fun to make because it required no cooking (except for making the syrup) and no room for error that can come in with the eggs. I also assume this is considerably healthier than my regular iced creams, some people care about that.

A Tip Of The Hat To Elvis.

Banana ice cream with peanut butter squirts. Daniel D said he would be into a banana and peanut butter ice cream. He's a pretty cool guy, so I made him some. A standard custard with yolks, milk, and sugar. Blah blah blah. Earlier, I had whipped four ripe bananas into a smoothish liquid. There were still considerable lumps. I mixed the bananas, custard, and a bit of vanilla all together and stashed it in the fridgerator.


In an effort to make the peanut butter pipe better I whipped it up, and added a pinch of salt and some honey for good measure. The whipped peanut butter was put into a bag. The cooled custard was mixed with heavy cream and put into the machine. When the ice cream was frozen I squirted the peanut butter into the cups, alternating with scoops of the ice cream.


After last months garlic ice cream it was nice to see pints finished.