Making Artisan Ice Creams at Home
Our sweet friend Jeni recently developed recipes for making a few of her famous ice cream flavors at home. It took 75 attempts to get it right, but she is thrilled with the results which can be made using a modestly priced machine like this Cuisinart. The results were published in the June 2008 issue of Food & Wine.
You can take a stab at her Sour Cherry Lambic Sorbet which won a Gallo Family Vineyards Gold Medal this year in the outstanding fruit or vegetable category. When Jeni makes it, she uses Lindeman's Kriek Lambic from Belgium.
Jeni recommends scrapping the egg yolks which are typically used as a thickener in homemade ice cream. Boiling the cream and milk evaporates some of the water which gives most homemade ice creams their iciness. Adding cornstarch thickens the cream and absorbs more of the water.
