Ice Cream, Sorbet, and Frozen Desserts

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Cortland Apple Sorbet
Using different apple varieties will give you not only different apple flavors, but different sorbet colors as the apples are pureed unpeeled before they are strained, lending the colors of the peels to blend into the purée.

Over medium heat, stir sugar and water until dissolved. Increase heat, bring to boil, remove from heat and add in corn syrup. Chill mixture until cool. Wash, quarter and core apples, but do not peel them. Place in food processor with lemon juice and process until the apples are a fine purée. While the motor is running, gradually add in the cooled syrup. Process until well blended. Pour the mixture through a fine sieve over a bowl. Press as much liquid as possible from the purée and discard pulp. Freeze the liquid in an ice cream maker according to manufacturer's suggestions. Serve immediately or transfer to airtight container and freeze.

Source 79.

French Vanilla Ice Cream

In heavy saucepan, heat cream, milk, sugar and vanilla bean until mixture is hot and sugar is dissolved. Do not boil. Temper in hot liquid into beaten yolks, and pour back into pan. Whisk constantly until temperature of custard reaches 160°F. Do not allow to boil or the custard may curdle. Remove vanilla bean. Pour into bowl set over ice bath and cool. Chill until cold. Freeze the custard according to manufacturer's suggestions. Serve immediately or transfer to airtight container and freeze.

Source 80.