How Can I Make Softer Ice Cream and Sorbets?
Adding a bit of alcohol will give your ice creams and sorbets a better texture, since alcohol doesn’t freeze. For fruit-based recipes, spirits like kirsch, vodka, gin, and eau-de-vie will enhance the flavor and produce a softer texture by preventing ice crystals from forming. Use caution, though: If you add too much, the mixture might not freeze at all, and you’ll be left with a runny mess. In general, you can add up to 3 tablespoons (45 ml) of 40 percent (80 proof) liquor, such as rum or whiskey, to 1 quart (1 liter) of custard or sorbet mixture without any problems. I do push the limits with my boozy Eggnog Ice Cream (page 58). Berries Fresh berries are seasonal and should be used only when they’re at their peak. I’ve never tasted a “fresh” berry that had been flown around the world that wasn’t flavorless or bitter, so I never use them. I do use frozen berries, which can be quite tasty if you find a good brand, and they’re generally less expensive than fresh berries. If buying frozen
