So enough of my whinging. We've been having an ice cream fest going on here. Yesterday I made some sorbet. It was the Influenza RX Sorbet from Jeni's Splendid Ice Creams at Home. Awesome book! I also made vanilla bean and salty caramel. You might ask yourself why am I making all of this ice cream? Well, I bought myself an ice cream maker with a built in compressor.
Upon buying the machine I decided I needed some good ice cream books so I bought The Perfect Scoop by David Lebovitz, Making Artisan Gelato by Torrance Kopfer, and Jeni's Splendid Ice Creams at Home.
I started using Jeni's bases before her booked arrived. I just found recipes on the net. I've really fallen in love with her method, and the funny thing is that I can't use the Thermomix to make her bases. Her ice cream base does not use egg. I highly recommend her book, and also David Lebovitz's book. David's book is worth its weight in gold for all of the sauce and mix-in recipes.
I've made salty caramel, vanilla bean, darkest chocolate, milkiest chocolate, vanilla fudge swirl, lemon yogurt with blueberry swirl and roasted strawberry buttermilk from Jeni's book. From David's book I made Vietnamese Coffee. Next flavour planned is Black Coffee from Jeni's book.