Results tagged sorbet from David Lebovitz

Tips on How to Make Ice Cream: Questions & Answers

Gelato Spoons

For a number of years, this forum has been a place to ask questions about ice cream making. However after hundreds of questions, everything that could be asked and answered about ice cream making has been said. So comments have been closed and if you have a question, you can use the search feature on your browser to scan the comments.

I’ve learned a lot listening to you about ice cream making and am thrilled that so many of you have taken up the task of churning up ice cream and sorbets at home. Thanks for participating in this forum!


Here’s a list of links to various places on the site where you can find more information and tips about how to make ice cream.

However because to the number of inquiries, please keep in mind…

-If you have questions regarding a specific machine, I suggest contacting the manufacturer as they’re best equipped to give advice on your particular model.

-If you have questions about other people’s recipes, it’s advisable to contact the chef or author of that recipe.

-If you wish to try to recreate a favorite flavor you’ve had in a restaurant or ice cream shop, I suggest contacting the source of the inspiration, such as the company or chef, for guidance.

-While I appreciate those who are on special or restricted diets, there are a number of books out there which address ice cream recipes that are specifically tailored for those seeking recipes on that nature and it’s best to check those sources for recipes and for making modifications.

-Due to the number of comments and questions, yours might have already been answered. You can do a search using your browser for keywords in your question, to find is there is already a response.

-For questions about ingredient substitutions, check out my post on Baking Ingredients and Substitutions.

  • Recipes to use up leftover egg whites

  • How long does ice cream last?

  • Tips for making homemade ice cream softer

  • Recommended equipment to make ice cream

  • Vegan Ice Cream Books

  • Recipes to use up leftover egg whites

  • Making ice cream without a machine

  • The ice cream shops of Paris

  • Meet your maker: buying an ice cream machine

  • Compendium of recipes for ice creams & sorbets

  • What is gelato?

  • How to make the perfect caramel

  • Let’s Make Ice Cream!

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    Blood Orange Sorbet Recipe

    Blood Orange Sorbet

    For some reason, people think I eat out all the time. While I like eating in restaurants, I don’t like being served something that I don’t like. (Funny, huh?) So I mostly make food for myself, since when I do, I get to pick and choose exactly what I’m going to make, what I’m going to put into it, and how to cook it. I’ve become the proverbial free man in Paris.

    Working as a pâtissier for so many years, thought, it’s assumed that I want complicated, fancy desserts bulging with buttercream and towering with spun sugar and whimsical bits of foam, spheres, and powders strewn all over the place. While I appreciate the work and skill that goes into those kinds of things (Sam Mason has really impressed me with desserts that were creative and delicious), I really like simple food, especially after a rich or spicy meal.

    I don’t think dessert should be the proverbial “nail in the coffin” after dinner and I’m always curious when people say, “That restaurant wasn’t very good. When we left, we were still hungry!”

    Juicing Blood Oranges

    I’ve been writing a bit about Korean food, but Japanese cuisine is a pretty good example of how I like to eat too.

    Continue Reading Blood Orange Sorbet Recipe…

    How Long Does Ice Cream Last?

    A reader recently wrote to ask, “How long does ice cream last in the freezer?”

    Oddly, I never gave it much thought since it doesn’t seem to linger too long around here. So I looked around and found the answer at the FDA website: 2-4 months.

    The most common problem when ice creams and other frozen desserts spend too long in the freezer is the texture changes and if not covered properly (ideally with plastic wrap on the surface, then covered with a lid), they can get icy and pick up other flavors from the freezer.

    If they do get icy, most sorbets and sherbets can be melted down and re-churned, as can Philadelphia-style ice creams made without eggs. But I find custard-based ice creams don’t re-freeze as successfully, so don’t let those sit around too long.

    Related Posts and Recipes

    Making Ice Cream Without a Machine

    The Easiest Chocolate Ice Cream Recipe…Ever

    Chocolate FAQs

    Buying an Ice Cream Maker

    Salted Caramel Ice Cream Recipe

    The Perfect Scoop: Now in Softcover!

    Ice Cream Making FAQs

    Recipes for Using Leftover Egg Whites

    More Scoopers…

    Jessica’s ode to ice cream.

    Elise pops up homemade popsicles.

    Françoise’s strawberry soirée.

    Taking the icy rhubarb-raspberry route.

    Matt’s plum crazy.

    Exploring her sweet (not savory) side.

    Derrick rocks with Hot Fudge Sauce.

    Adam sings for his scoop.


    Churning The Tables

    More Scoopers!…


    Shauna puckers up for me.
    (…or is it my Super Lemon Ice Cream?)

    A tasty ménage-a-deaux of chocolate & roasted banana, from fudgy Fidget.

    Cindy’s on a French Vanilla sugar high (#31…to be exact).

    Sassy Radish licks the bowl clean when she spins her own scooper-duper frozen yogurt.

    Lisa’s almost up to 31 flavors!

    Tammy gives birth to the mother of all popsicles.

    Deb’s a-smitten with her own pinkcherry frozen yogurt.

    An open letter to moi about a scary night in Paris. And it’s absinthe-tinged aftermath.
    (In two chilling parts!)

    Making a date in the desert with homemade ice cream.

    Jessica churns up the perfect batch of Toasted Almond and Candied Cherry Ice Cream.

    Nabeela gets the beautiful blues.

    Jerry finds the perfect combination—White Chocolate Ice Cream melting over warm blueberry cobbler.

    Adam has a meltdown.

    It’s an all-out husband versus wife ice cream food fight!

    Meeta metes out Dark Chocolate and Raspberry Ice Cream.

    The ever-popular Roasted Banana Ice Cream rears its head again at a Mad Tea Party.

    Alanna rounds ’em up at BlogHer.


    Gale Gand’s White Chocolate Sorbet Recipe

    Gale Gand is a terrific baker and her latest book, Chocolate & Vanilla, is a double-sided treat of a cookbook that’ll have you flipping the book over-and-over almost as much as you’ll flip over the chocolate and vanilla desserts inside!


    Last weekend I was invited to a birthday party, and as I flipped through the pages of her book, I was intrigued by the delicious-looking recipe for White Chocolate Sorbet, which seemed a snap to make (which held a certain attraction too, I’ll admit, during this busy holiday season.)

    I had a hunch this would go perfectly well with my Buckwheat Cake, which has the earthy taste of blé noir, but with a surprisingly light, delicate crumb.

    Continue Reading Gale Gand’s White Chocolate Sorbet Recipe…