Before this week, I’ve only used my ice cream maker at most 3-4 times and I’ve had this ice cream maker for many years now. I’m not sure what the sudden change is but I’ve managed to make 3 ice creams in the past 4 days. That’s almost 1 litre of ice cream a day! Even though the weather is getting a little warmer, making that many ice creams is getting insane. Or is it?
Not for the ice cream lovers it’s not! I’ve already had requests from various friends and blogger friends to come over and ‘help’ me eat them so I suppose at least they’ll find good people to feed. 😛 I may have to send out invitations soon since I’m running out of freezer space to fit them all and I still have plans to make more!
There’s something oddly satisfying watching that churner go. It’s hard to contain my excitement when I see little ice particles form in my runny ice cream mixture and then finally seeing it turn into ice cream form. Is it the same for you or am I just strange?
Not just churning ice creams, that’s not going to do it for me anymore, not alone anyway. I just bought a Norpro icy pole mould from Amazon which I’ve seen many bloggers use, plus 1000 wooden sticks to go with it. It looks so easy and the icy poles have this beautiful classic look about them. I love the fact that I can use wooden sticks with them instead of the usual plastic reusable bottoms that come with many moulds these days. I’m always so excited waiting for a package to arrive and this time it’s going to arrive around my birthday! Double the excitement. 😀
Since I had many kiwi fruits sitting there, some of which were quite ripe, and the task of eating them all seemed a bit daunting, I thought it was a good idea to make it into a sorbet instead. Instead of the usual sugar, I decided to add part honey and part sugar for a more rounded and deeper taste. It’s also because I just bought a 1kg of honey.
I can feel a fantastic Summer coming, full of wonderful ice creams and icy poles. It’s too bad I’m spending almost half of it in wintery China again, but of course for a good cause since my grandma is turning 99!
I used yuzu liqueur (a Japanese citrus fruit) which I bought in Tokyo, although the amount I put in didn’t make too much difference to the ice cream mixture. This of course you can leave out.
Question time: Do you have an ice cream maker? Do you use it often? Do you prefer ice creams or sorbets?
Kiwi and honey sorbet
Makes about 1 litre of sorbet
• 8 ripe kiwi fruit, peeled and diced
• 5 tbsp honey (add more or less, depending on how sour your kiwis are and how sweet you like it – remember the mixture always tastes more sweet than when it’s frozen)
• 2/3 cup (180g) sugar
• Juice of 1 lemon (roughly 2 tbsp)
• 2/3 cup (180ml) water
• 2 tbsp yuzu liqueur (optional)
1. Blend diced kiwi fruit in a food processor until pulp is smooth. Set aside in a large bowl.
2. Combine water, honey and sugar in a small saucepan and heat on medium high, stirring until all the honey and sugar has been dissolved.
3. Cool the sugar mixture slightly before adding it to the kiwi fruit. Also add in lemon juice and yuzu liqueur and mix thoroughly.
4. Cool the sorbet mixture completely.
5. Add mixture to an ice cream maker and churn for roughly 20 minutes or until the desired consistency.
6. Transfer to a container and freeze for at least 3 hours before consuming.