The recipe
Ingredients
Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare
Pour the cream sorbet into a sorbet maker.
Place the sorbet maker in a larger container filled with crushed ice.
Freeze
Mix the crushed ice with the coarse sea salt.
Stir the mixture to ensure even freezing and consistency.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cream sorbet
- Forms the base that freezes into the finished dessert.
- Crushed ice
- Provides the cold that lets the sorbet freeze.
- Coarse sea salt
- Lowers the melting point of the ice so it gets colder than ice alone.
The step that matters
Mix the crushed ice with the coarse sea salt. Salt dissolves into the melting ice and lowers its freezing point, so the surrounding brine becomes colder than plain ice. Too little salt leaves the sorbet freezing slowly and unevenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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