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Ice Cream Sorbet

Ice Cream/Sorbets

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Ice Cream/Sorbets

Ernie Diamond | Jul 12, 2006 04:08 PM

I am looking for general ice cream making principals. More specifically, ensuring that ice creams and sorbets are as smooth as possible when made at home. My green apple sorbet with calvados froze up to be rock solid and icy. Could this be due to taking it out of the maker too soon? Too little sugar? Please help!

The more in depth the advice, the better.

Many thanks.

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