Ice Cream, Sorbet, and Frozen Desserts

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Caramel Sorbet

In dry heavy saucepan, cook sugar over medium heat until it begins to melt. Stir until sugar is completely melted and turns to a deep caramel. Remove pan from heat and add in the water along the side of the pan; do this slowly and carefully as the caramel may bubble and spatter. Return to heat and cook until caramel is completely dissolved, stirring constantly. Add in the salt and vanilla and chill. Process in ice cream maker according to manufacturer's suggestions. Transfer to airtight container and freeze.

Source 3.

Vanilla and Lime Frozen Yogurt

Set yogurt in a large sieve covered in cheesecloth over a bowl and drain yogurt 12 hours. Discard liquid. Cut vanilla bean in half lengthwise and scrape out seeds. Purée in blender half the drained yogurt, vanilla beans, and remaining ingredients. Add puréed yogurt with remaining yogurt in large bowl, and stir together. Process in ice cream maker according to manufacturer's suggestions. Transfer to airtight container and freeze.

Source 3.