tip for adding fruit to homemade ice cream?
One of the best ways (although this will require some planning to do) is to candy your fruit first. Once you have done that (they usually have to sit out a few days to dry out with the sugar), finely dice your fruit. I usually take 3 ounces of diced fruit and then add 1/4 cup Cointreau, and let it macerate for at least an hour if I'm in a rush.
Its better though to let your ice cream batter settle overnight in the fridge, so in that case put your macerating fruit in a separate contain with a lid and let it sit out overnight (not refrigerated). This lowers the freezing point of the fruit so that it doesn't become a tasteless hunk of ice in your dessert.
It is also a good tip whether or not you use the Cointreau to only add fruit the last 5-10 minutes of the churning process in the ice cream maker.
Here is a decent Candying recipe for you:
6 thick-skinned Valencia or navel oranges
4 1/2 cups sugar, plus extra for rolling
1 1/2 cups water
Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the orange in large pieces, use the orange for another recipe. Cut the peel into strips about 1/4-inch wide. Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or 2 more times depending up how assertive you want the orange peels to be. (Test kitchen liked the texture of a 3 time blanch best, it also mellowed the bitterness. But it is a matter of preference.) Remove the orange peels from the pan.
Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes (If you took the sugar's temperature with a candy thermometer it would be at the soft thread stage, 230 to 234 degrees F.) Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around. Drain the peels, (save the syrup for ice tea.) Roll the peels in sugar and dry on a rack, for 4 to 5 hours. Return to the sugar to store.
I am planning to make sorbet, in a Cuisinart freezer. I'd like to add some whole fruit, but not strawberries. Would it be safe to assume that the tips mentioned here work for cherries, peaches, etc?
I often just pour juice (cranberry, whatever-- strong flavored juice) into the freezer. Tonight I have made cherry sorbet. The juice was not quite strong enough, so next time I believe I will reduce it a little. If I throw frozen cherries in and cook them a bit whilst the juice reduces, will this be sufficient to prevent frozen goat turds?
What if I soaked them in a bit of kirsch instead? Would this keep the juice from freezing solid as well as the cherries?
(The best juice I have found for this is frozen passionfruit concentrate at my local Ecuadorean market. Wow, was it great sorbet. Sadly, no fresh or even frozen passionfruit pieces available-- as I recall from a trip to Ecuador, the innards of a passionfruit mostly looked just awful-- maybe I could add strawberries?)
I just made my first batch of ice cream with my new 2 qt Cuisinart. I used the strawberry sour cream ice cream recipe in David Lebovitz's book, "Perfect Scoop".
His recipe uses the technique that others suggested here - macerating the strawberries in sugar and a little vodka. (I used citrus vodka from Smirnoff.) The ice cream came out fantastic and I am in love with my new toy. :)