Best Dream Apple And Cinnamon Sorbet Recipes

HOMEMADE APPLE CINNAMON ICE CREAM

Steps:

• In a mixing bowl, whisk together the cream, milk, sugar, vanilla, cinnamon and salt until well-combined. Cover and refrigerate for at least 2 hours until thoroughly chilled.
• Meanwhile, melt the butter in a skillet over medium heat. Toss the apples with the brown sugar and spices and add to the skillet. Cook, stirring often, until the apples are tender, about 2-3 mins. Remove from the heat and let cool. Cover and refrigerate along with the cream base.
• Prior to making the ice cream, whisk the cream base a few times, and pour into an 1-1/2 quart capacity ice cream machine. Follow the manufacturer's instructions, and churn until the ice cream is frozen and fluffy, about the consistency of soft-serve (generally 20-25 minutes). About three to five minutes before the ice cream is ready, or when the ice cream looks like it is mostly set up, carefully pour in the cinnamon-apple mixture, and continue churning.
• Spoon the ice cream into freezer-safe containers, and for a firmer texture, cover and freeze for an hour or two.

DREAM APPLE AND CINNAMON SORBET

Steps:

• Prepare your food processor.
• Add cinnamon, powdered sugar and apples cubes and pulse until the cubes are broken. It will look like crumbles.
• Add slowly the milk in small portions until it is smooth but still solid.
• Check the taste. If you want you can add more sugar.
• Have fun and enjoy it immediately!
• Note you can change the recipe adding honey instead of sugar or adding lemon juice. I like it with little marsala-wine too or why not with rum.

APPLE AND HONEY SORBET

Steps:

• In a large, resealable plastic bag or plastic container with a lid, mix apples with the juice of 1/2 lemon. Freeze for several hours or overnight.
• In a small saucepan, bring water and sugar to a boil. Reduce heat, and simmer for 5 minutes. Remove from heat, and stir in honey. Cool completely.
• Place apple in a blender, and liquidize them with juice of 1 lemon and the cooled sugar syrup until as smooth as possible. The peel will add texture, and prevent the mixture from being completely smooth.
• Transfer the mixture to an ice cream machine and freeze according to directions. Leave the sorbet out to soften 10 minutes prior to serving.

CINNAMON SORBET

Steps:

• Boil the five cups of water with cinnamon until it has color, flavor, and reduces to to four cups total in liquid.
• Add the sugar and let it boil for five minutes.
• Dissolve the corn starch into the cold water and stir until completely dissolved. Now add to the previous preparation and let it cook for five minutes over a medium high heat.
• Remove pan from the heat, and let it cool down a little. Add the lemon juice.
• Strain the preparation into a freezer proof container.
• Once cold, put the mixture in the freezer. Before it gets completely frozen, stir the sorbet so that it does not get very hard (approximately every 30-45 minutes). Repeat this two or three times, until the sorbet is ready to enjoy. In my freezer it took three times but I still tried a fourth and did not see a huge difference in texture.