La sorbetière (ice cream maker) is up there with la yaourtière (yogurt maker) in the list of appliances that were hot Mother’s Day gifts in the seventies but ended up in said mother’s attic pronto.
And yet, when Maxence came home with my birthday present and it was a bulky box hiding a spaceship of a sorbetière, I could not have been happier: first of all, he got the idea from a conversation we had weeks ago during which I wasn’t even dropping hints — no, really — and this is the best sort of gift in my book.
David’s recipe involves mangoes, lime juice, and dark rum; I took the liberty of adding the zest of the lime, and may replace that with a bit of grated ginger next time.
Secondly, I always feel sheepish about filling the apartment with bakeware and utensils and all sorts of bowls and plates — although he matches me cubic inch for cubic inch with vintage computers and robots and video game consoles — yet there he was, not just condoning my acquiring a new appliance, but actually buying it for me. Lastly, and more to the point: an ice cream maker! for me! an ice cream maker for me to make my own ice cream!
To demonstrate the extent of my gratitude, I asked the gift-bearer to choose what we should prepare first and he said, as I knew he would, “Un sorbet mangue.”
Delighted to finally be able to use it, I opened my friend David Lebovitz‘s beauteous ice cream book, The Perfect Scoop, looked up his recipe for mango sorbet, and got to work.
The only difficult part to sorbet-making, I’m finding out, is to have the patience to wait until the bowl is cold enough*. After that, it’s just a bit of whizzing and churning, and voilà! In under thirty minutes, we got our creamy-cool, rich and smooth mango sorbet — precisely what was needed on this sweltering Sunday afternoon.
David’s recipe involves mangoes (that’s a surprise), lime juice (the ideal flavor booster for mango), and dark rum (alcohol improves the texture of sorbets); I took the liberty of adding the zest of the lime, since I was using an organic one, and next time I may replace that with a bit of grated ginger. This sorbet would make a fine ice cream sandwich, too, squooshed between two very ginger cookies.
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* Most home-use ice cream makers require that you place the bowl in the freezer 24 hours in advance, so that the walls of the bowl, which are filled with a sort of liquid ice, accumulate enough cold to lower the temperature of your preparation as the blade churns it. My freezer is no spring chicken (and no birthday chicken, either) so I worried it might not run cold enough, but it worked fine.