Reader Questions: No Ice Cream Maker

It’s been mighty quiet here in blogland while I’ve been following up “anomalous test results” with my doctor. She paraded me from one specialist to another to be examined, poked, drugged, starved and probed. I’ve been hooked up to monitors and run on a treadmill until I thought I’d puke, and had cameras snaked through places I didn’t think were possible. In the end the consensus is unanimous. I don’t have heart disease or intestinal problems. No high blood pressure and certainly not the Big C cancer. In fact, it turns out I’m perfectly healthy—even above average for my age—and can now return to my normal regimen of debauchery and rich food.

Bring on the bacon and beer!

Although I’ve been neglecting this site, people have still been visiting and commenting. (Thank you!) Here’s an easy question from “Beth” to get the ball rolling again.

Hello I’m doing a project for school and I wanted to know if u could make [Orange Mango Sorbet] without an ice cream maker and if so how? Thank you!

Ice cream makers simplify the process and result in a smoother sorbet, but are by no means required. All an ice cream maker really does is stir the mixture at low temp. You can do the same thing with your freezer, a wooden spoon and a little elbow grease, vigorously stirring your sorbet several times as it freezes. I’ve written step-by-step instructions here that may help. The same approach can be applied to any of these other recipes:

→ Ginger Pineapple Sorbet
→ Green Tea Ice Cream
→ Lychee Ice Cream
→ Lychee Sorbet in Coconut Macadamia Tuiles with Papaya Coulis
→ Soursop Sorbet

Good luck!