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Strawberry Sorbet and Vanilla Ice Cream without Ice Cream Maker
Learn how to make an ultra‑smooth strawberry sorbet and a creamy vanilla ice cream without any ice‑cream maker, using only an immersion blender and your freezer. The secret: wildflower honey for the sorbet and a custard cooked to 80 °C for the ice cream.
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Cost Breakdown
Critical Success Points
- • Mixing the strawberries with honey (determines the sorbet's softness).
- • Cooking the custard to 80 °C without boiling.
- • Complete cooling of the custard before freezing (prevents thermal shock).
- • Blend the frozen blocks quickly to achieve a smooth texture.
Safety Warnings
- • Handle the saucepan with care: the mixture reaches 80‑90 °C.
- • Use fresh or pasteurized eggs to avoid any risk of salmonella.
- • Do not touch the blender blades while it is operating.
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