“How to make ice-cream without an ice-cream maker” is one of my most common Google searches. I love ice-cream, I could eat it every day and often do. Because of its relatively similar content to a glass of milk and a bowl of fresh fruit, I have no objection to eating ice-cream for breakfast. My one problem, something that has haunted me for years, is that I can’t make it myself. I know that they say you can leave a tub of fruit and cream in the freezer and store every 10 minutes for an hour to break up the ice crystals, but I just don’t think it’s the same. You aren’t going to get that smooth, creamy texture not will it be as light and fluffy as anything you can buy. I was stumped.
As much as I rejoiced when I discovered how to make an ice-cream-esque substitute out of frozen bananas, I didn’t want to limit myself to just one flavour. I didn’t want to spend hundreds of dollars on an ice-cream machine (or increase my dairy intake by 3000%), but I didn’t have an alternative to satisfy my ubiquitous cravings.
By the grace of god, or by pure accident, I made sorbet and it couldn’t have been easier! You may recall my recent cake catastrophe involving a large quantity of Italian meringue; the silver lining of that puffy raincloud of sugar was the leftover meringue. Not only is it delicious and very tempting to eat by the spoonful, it is also an excellent base to sorbet.
The hardest part was already done; all I had to do was decide how to flavour it. Peppermint is an interesting and difficult flavour to pair anything with – you want to avoid creating something that tastes like toothpaste, but you don’t have to overpower the fresh, warming sensation of the mint. I opted to boysenberries – they are tart and tangy; a nice compliment to the sweetness of the meringue, but they also possess a freshness of their own that I thought would work alongside the peppermint beautifully.
For each egg white of meringue, you want at least one cup of fruit puree. Because I had two egg white worth of meringue before I lathered my cake with it, I wanted about two cup’s worth of stinging purple boysenberry gloop – the equivalent of 500grams of frozen boysenberries. I whizzed them up in the food processor and stirred through 120mls of sugar syrup. Done.
Upon combining the meringue and the berries, I left the tub in the freezer to set and thicken. Unlike ice-cream, it doesn’t really need to be stirred to break the ice crystals – it pays to if you want it nice and smooth, but you can run a spoon through the shiny purple icebergs just before serving and it will still be perfect.
The flavour combination is a match made in heaven; with each mouthful I was greeted with the raw freshness of the fruit, followed by the sweetness of the meringue, rounded out by a lancing hit of the peppermint – a whole meal in a single mouthful. Silky and smooth, dotted with bursts of boysenberry seeds, I was amazed at just how creamy it was, especially because it is actually dairy-free!
Now that I know just how easy it is to make sorbet, the world is my oyster; I am unstoppable in my quest for ice-cream domination!