We like having sweets after dinner. I actually really like ice cream but my tummy does not agree with my taste buds all the time. It gets back to that egg thing and maybe even a little bit of lactose sensitivity. I have ended up making sorbets.
Why do I make sorbets? Because I make better then you can by and they are cheaper for the organic bit. Just ask Russell about the flavor!
Fruit Sorbet
1 10 ounce frozen berries, any kind
1 cup water
1 cup sugar
Put the sugar and the water in a pan. Bring to a boil and let boil one minute.
Put the fruit and syrup in a blender. And blend for a couple of minutes. I really mean a couple of minutes. It will help. I then pour the berry syrup mixture into a large pyrex and put it in the freezer.
Two or three hours later, I pull it out and stir it. I break up all the frozen bit and make it smooth. I then put it in the freezer again.
Two to three hours after that, I pull out the sorbet and mix it up again. I break it all up. It then goes into the freezer until it is solid and we eat it.
I did not get a picture of that. We ate this pyrex in three sittings, twice without bowls. This is better then ANYTHING you can buy out. Russell said, "Oh, yeah!"
Now I think I am going to try some of the New York Times recipes. They ran ice cream recipes without egg but a tablespoon or two of alcohol to keep it soft. Do not be surprised if those with my alterations come this way. Yummy in the tummy!