I froze my ice-cream maker sleeve, and am now primed to make some sorbet, but as I remember, it is quite the tricky process and does not yield itself to my usual method of taste, fix, taste fix (especially since the wait for the sleeve to freeze is a day).
Does anyone have a reliable recipe for chocolate sorbet? I'd like to add some orange zest and hazelnut liqeur to it also, will the liqeur change the proportion of sugar needed?
I'm also wondering how to make lavender ice cream - should I steep the lavender in the hot milk? The reason I ask is I once tried making lavender muffins. The batter smelled floral, but the muffins came out smelling like rosemary - baking seemed to change the character of the lavender.