Happy week two of the summer in ice cream! To continue our story from last week...this is the ice cream (-ish) that I used to break in my new ice cream maker (this one)! Not BREAK. I've had enough small kitchen appliances break on me (current count: a stand mixer, 4 microwaves, and an ice cream maker). But this is the recipe that got to try out the new machine. So that was exciting.
I ordered it on Friday of Memorial Day weekend and took the $1 digital credit instead of 2 day shipping (saving up for an eventual NEW Backstreet Boys album, of course) but Matt had ordered something earlier in the day with 2 day shipping and they lumped it all together. And it was then delivered on Memorial Day (which was 3 days later, AMAZON). Although, I really didn't need either order on Memorial Day and wanted to tell them Tuesday was just fine, no need to make the post office work on Memorial Day...but that wasn't a shipping option.
My short review of the new machine: great! I've still only used it once (although the base is in the freezer waiting for the next batch!) and it churned better and faster than my old machine. And the motor actually worked which is a HUGE plus. The downside is that it's bigger than my old machine (which is also good) and meant rearranging some kitchen cupboards but I usually appreciate a new organizing project so that was fine. We'll see how it holds up after a few summers of heavy use.
NOW, the ice cream. If you've noticed a few blackberry recipes here recently, that's because they were on sale so I bought a bunch and then worked them into drink and ice cream recipes (another drink recipe coming next week). Luke did not care for the lime flavor in this one. Not at all. He keeps asking why I made "ice cream" with "lemons" (and then I remind him it's SORBET with LIMES and he still doesn't care. Also, I've called it ice cream multiple times just in this post). The lime does add a different flavor but I've made a decent amount of margaritas in the summer and now limes remind me of those and I like margaritas...so this is almost a blackberry margarita is ice cream (sorbet) form...without the booze. So there is that.
Also, the color is super super pretty. It's just really pretty ice cream (sorbet).
So if you have some on-sale blackberries to use up. Or am intrigued by an sorbet that tastes a little bit like a margarita (but still safe to serve kids). Or just interested in what blackberries + lime in a ice cream (sorbet) form tastes like...well, here you go.
One year ago: Homemade Chipwich
Two years ago: {4} Ingredient Strawberry Honey Frozen Yogurt
Three years ago: Coconut Pineapple Popsicles
Blackberry-Lime Sorbet
yield: about 1 quart
Ingredients
-¾ cup sugar
-¾ cup water
-4 cups blackberries, washed
-¾ cup lime juice (fresh would be better but limes weren't on sale...so I used bottled).
Directions
1) In a small saucepan bring the water and sugar to a boil, stirring occasionally, until the sugar is dissolved. Remove from heat and let cool. (This is simple syrup.)
2) Puree the blackberries in a blender or food processor with the simple syrup. Press the mixture through a sieve to remove the seeds, then stir in the lime juice. Chill.
3) Churn according to the manufacturer's instructions for your machine. Freeze in a sealed container. Even once fully frozen, this is scoopable almost right out of the the freezer!
Source: The Perfect Scoop by David Lebovitz (one of the BEST ice cream cookbooks).
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In the summer I aim to make a different homemade ice cream (or other frozen treat) each week and report back here, good or bad! I call it "Ice Cream of the Week". You can follow the "ICOTW" tag to see them all chronologically or go to my "Recipes" page and scroll down to the "Ice Cream/Frozen Things" section for my favorites!
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