I have been using my 40-year-old Salton ice cream maker quite a lot lately. It is a totally unique design because it works inside the fridge. It has a fan attached to the motor that stirs the ice cream and the fan blows the freezer air over the outside of the can. You snake the cord through the door jam and close the door (the cord is triple insulated).
I have four recipes I use all the time: ice cream made with half and half; raspberry sorbet; blueberry sorbet; and orange sorbet. They are all amazingly easy.
For those which require heating, make sure to cool down the ingredients before putting them in the ice cream maker. You should always do this, even if ingredients are simply taken out of the fridge. I usually put the ingredients in a saucepan after they are combined and then put that pan in a larger pan filled with ice and water. The key to success when making ice cream is to have it chill rapidly, so getting the ingredients to 32 degrees (not lower) before you put the mixture into the machine will give you a better product.
I have the sorbet recipes handy, so here they are. The raspberry sorbet has a very sophisticated taste; the blueberry is unlike anything I've had; the orange sorbet is very refreshing. I love them all, although I think I like the raspberry the best.
I have omitted any instructions on how to use the ice cream maker, since that will depend on what you have.
Orange Sorbet
5 large oranges , zested to yield 2 teaspoons zest, juiced to yield 2 cups juice
1 cup granulated sugar , minus 1 tablespoon
1 tablespoon lemon juice from 1 large lemon
1 tablespoon vodka or orange brandy
Combine orange juice and zest, sugar, lemon juice, and alcohol in large bowl. Stir on and off for several minutes until sugar has dissolved.
Blueberry Sorbet
2½ cups fresh blueberries pureed with 1/2 cup cold water until smooth
1 cup granulated sugar
2 tablespoons lemon juice from 1 large lemon
1 tablespoon vodka
Combine berry puree, sugar, lemon juice, and alcohol in large bowl. Stir on and off for several minutes until sugar has dissolved.
Raspberry Sorbet
1 cup water
1 teaspoon Sure-Jell for Less or No Sugar Needed Recipes
1/8 teaspoon salt
1¼ pounds (4 cups) raspberries
½ cup (3½ ounces) plus 2 tablespoons sugar
¼ cup light corn syrup
Combine water, Sure-Jell, and salt in medium saucepan. Heat over medium-high heat, stirring occasionally, until Sure-Jell is fully dissolved, about 5 minutes. Remove saucepan from heat and allow mixture to cool slightly, about 10 minutes.
Process raspberries, sugar, corn syrup, and water mixture in blender or food processor until smooth, about 30 seconds. Strain mixture through fine-mesh strainer, pressing on solids to extract as much liquid as possible.
