When I made my orange and lemon sorbet I churned it for a good half an hour but it continued to look a bit slushy. If yours is like this don’t worry, once popped in the freezer it will be the perfect scoop when you eat it later.
Waste not, want not and keep your egg yolks for making a delicious custard based ice cream. There are plenty of lovely recipes here at loveicecreams.com. Alternatively use your leftover egg yolks for custard, rich chocolate pots, lemon curd or mayonnaise.
Don’t throw anything away! Keep your egg whites in the freezer, then defrost and whisk up to add to your next sorbet creation. Whisked egg whites are marvellous in sorbets, they make them extra smooth and practically double the amount of sorbet. Alternatively, use egg whites to make meringues..the perfect addition to ice cream and fruits.
Make your ripple sauce first then chill it well. Once your ice cream is complete (thick and creamy) put it into the container that you will freeze it in. Then with a tablespoon, swirl the sauce gently to make ripples. Do not add the sauce, even right at the end, to your ice cream machine as it will blend too much and you won’t get the ripple effect.
Ensure you have thoroughly chilled your ingredients wherever possible. For sugar syrups for sorbets, chill until really cold, the same goes for custard based ice creams. Any eggs you are using for sorbet recipes, make sure they are from the fridge. Colder ingredients will churn and freeze quicker and this will give you a smoother result.