- It worked, It worked! I have conquered the evil ice cream maker! The end result is a little icy, not an overly smooth creamy sorbet, most likely because of all the stuffing around and attempts at freezing and refreezing. But it is a a legit frozen desert of some sort! Super yummy, Christmasy and Cold!
- My combo recipe from a variety of sources;
- 2 oranges
- 12 cloves
- 2 cinnamon sticks
- 6 cardamon pods
- 1 bottle red wine ( I used a cleanskin soft fruity red, something grenachy would be good here)
- 1/2 cup light brown sugar
- 1/4 cup (60ml) port or brandy
- + one whisked egg white
Notes: The recipe asks you to stud the orange with the cloves before you cook it, i'm all for the ritual of cooking but seriously, just put them all in the pot then strain it! Also don't be tempted to add more spices, I did and I think I went a little too far, this amount is seriously enough. And use whole spices not ground so the flavour infuses but you don't get powdery grit in your sorbet.
Saucepan on stove top; wine, 1 orange cut in half, cloves, cinnamon, cardamon, brown sugar. Bring to the boil then simmer on a low heat to burn off the alcohol for 15-20 mins. (Then invite people round, you're house has never smelt so amazing!). Strain the mix, add the brandy, the juice of the other orange and the whisked egg white (it won't mix properly and will sit foamy on top but just do your best and the ice cream maker will do the rest later). Sit in the fridge overnight.
Ice cream maker: what i found worked was to ensure the canister was fully frozen (24 hours with the freezer on the coldest setting), Chilling the mix overnight in fridge then popping it in the freezer for an hour to get a head start. It then was ready in about 35 mins!
Oh and although the alcohol gets cooked out of the wine, the addition of brandy means the sorbet is a bit boozey, (perfect!) if you want to avoid this add it at the first step when you are cooking the wine out. Otherwise keep it away from the kids!
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