HSN08_MiniIceCreamMaker 3/21/08 8:27 AM Page 17
Kiwi Sorbet
Lemon Gelato
Makes approximately 1 quart
INGREDIENTS
10 large kiwi fruit (peeled and juiced)* 1/2 cup sugar
METHOD
Makes approximately 1 quart
INGREDIENTS
Step 1:
4 eggs
2 cups sugar
1 cup fresh lemon juice
1/2 cup unsalted butter (cubed) Zest from 6 lemons
1Combine all ingredients in mixing bowl.
2Chill mixture for at least 2 hours (can be overnight) in refrigerator then pour into Freezer Bowl. Assemble as instructed on page 7.
3Plug appliance in and set to “ON”. Check regularly for desired consistency. Most recipes are at
4Turn power off and remove Motor, Transparent Cover, and Mixing Arm.
5Scrape mixture into separate freezable containers and freeze for 3 hours for hard consistency. Mixture will stay fresh in freezer in airtight container for up to 3 weeks.
*You can juice the kiwi with a blender, immersion blender, or juicer.
If you use a juicer, the seeds will be strained out. The flavor will be the same but the seeds add to the presentation of the sorbet
Courtesy Marian Getz, Wolfgang Puck Chef
Combine the above ingredients in a double boiler over simmering water whisking gently until mixture thickens, about 10 minutes. This is the Lemon Curd.
Step 2:
1 cup heavy cream
1 cup half & half Zest from 1 lemon
Combine these ingredients together and add to the lemon curd from step one. Strain and chill.
METHOD
1Combine all ingredients in mixing bowl.
2Chill mixture for at least 2 hours (can be overnight) in refrigerator then pour into Freezer Bowl. Assemble as instructed on page 7.
3Plug appliance in and set to “ON”. Check regularly for desired consistency. Most recipes are at
4Turn power off and remove Motor, Transparent Cover, and Mixing Arm.
5Scrape mixture into separate freezable containers and freeze for 3 hours for hard consistency. Mixture will stay fresh in freezer in airtight container for up to 3 weeks.
Courtesy Marian Getz, Wolfgang Puck Chef
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