ice cream and sorbets

[thebighat]

We got a new yogurt machine at work last year and the guy said the mix had to be measured using the Brix scale not the Baume scale. I tried making some lavender honey ice cream in it and it didn't work. Stuff froze in the spout and we had to bail the thing out. I have two electric brine thingies I use and they work ok. I measured the brine once at 14 degrees F. What's the difference between the Brix and Baume. I don't use the Baume for ice cream, but for sorbets.

[chiffonade]

For a great summer refresher, try an herbal tea sorbet. Beware of "smoky" flavored teas, they taste like bacon ice cream.

Try:

* Red Zinger
* Orange Zinger
* Cranberry Tea

Supplement with tiny bits of fruit if you like. Also good to the waistline.

[W.DeBord]

I've never done much making ice creams (I fear I'd eat way too much) although I do own a machine... actually had a couple home models over the years.

I'm a sorbet person. They also sold very well for me...I'm also fond of granites and frozen souffles (which didn't sell as easily unless it was for a party). I make my sorbets with-out a machine, using the cusinart after their frozen to change the texture.

I do have the book Kimmy recomends, I agree with her pick. I've made a couple items from it. I also have several other books on ice creams, but I haven't done much with them, (shame on me, but one day I hope to).

I've found most of the recipes I use from different popular baking books/well known pastry chefs.

[Isa]

Are you talking about a Donvier Athenaeus? It's basiclly a frozen bowl, with a spoon, you turn it every few minutes until it freeze. Since it's so simple and it works, I'm sure a box and a sppon or scrapper would work just as well.

Claudia Fleming has a great coconut sorbet in her book as well as a white pepper ice cream, corn ice cream etc...

[Athenaeus]

Maybe I should ask those French students for the definition LOL

From the description Isa, yes, this must be it.

[kokopuffs]

Cape Chef:

Within this thread in an earlier post you mention that you ribbon the eggs with sugar. Why ribbon, why beat the egg/sugar mixture to that stage? Is a more pleasing texture of icecream achieved? Would this question also be answered in THE PROFESSIONAL PASTRY CHEF by Friberg that I'm contemplating purchasing?

Also, is an electric mixer recommended or not for achieving the ribbon stage?

[cape chef]

Kokopuffs,

This is a classic technique used in pastry work.

It increases the volume by allowing air into the mixture,it also ensures the sugar properly disolves in the egg.and as you said,the texture of the finished product will be more appelling.

When ever I make a sugar/egg based cake,sauce or dssert I always whip to the ribbon stage.

If your question about beating the eggs so long will hurt the product,no it won't (egg whites of course are different)

[kokopuffs]

AAAaaaahhhhh, I feel better, now, knowing the chemistry of it all.

[dickie]

I am going to make a fig ice cream with a drizzle of balsamic vinegar this week. If it works well post the recipe. Dickie