Supplies there

[sweetmmeblue.livejournal.com]

K would like to make a particular ice cream for the kids and he's wondering what supplies he will need to bring. His is fairly simple. The ones I'm worried about are eggs and mint extract. I'm assuming that there will be milk/cream/sugar there? Having never done this I don't know how much of our own stuff to bring. Any suggestions would be helpful, thanks.

Comments

[donnad.livejournal.com]

Honey does have a similar effect.
Fruit Sorbets tend to get really hard, so using a simple syrup, other sweeteners, seltzer or alcohol keeps them from freezing too hard. Remember the frozen rock Kiwi Sorbet I made one year? Tasted great, but was so hard when it was first pulled from the freezer.

Is it a honey sorbet or another flavor with honey? I made a honey vanilla ice cream a couple times. It stayed pretty soft.

[cos]

All the ice creams I ever made were with honey, and none of them were particularly hard though only a few were noticeably soft. This year is my first time trying sorbet. Depending on how tests go, I'll likely make either one or two purely honey (very different kinds of honey!); either way, I'm going to make one honey oolong flavor based on one of the honey+tea combinations I use most often for iced tea. That one will have lemon juice too.

[pekmez.livejournal.com]

Oh, I am looking forward to the honey sorbets! What kinds of honeys are you bring?

I will be bringing some more grade C maple syrup, though I don't think I will do the rather one-note syrup sorbet again.

[cos]

I've settled on meadowfoam honey and rhododendron honey sorbets, and mesquite honey for the oolong. Sadly I don't have enough rhododendron honey to mix a full sized batch, but it's my favorite of the sorbet flavors I tried.