Wednesday, October 19, 2011

Making Jeni's Splendid Baked Apple Sorbet with Jill

Months and months ago I read an article about Jeni's ice cream shops in Ohio, and the fabulous ice cream she was making. When I I heard that she was putting out a cookbook I immediately pre-ordered it. I also ordered a pint of her best selling salty caramel ice cream.

The salty caramel was amazingly delicious and all of the ice cream recipes I've made so far from her book have been fabulous. I've made watermelon sorbet, banana ice cream, coconut rum ice cream, apple sorbet, and Bangkok peanut ice cream. Tonight I'm making roasted pumpkin 5-spice ice cream using Kabocha squash.

Jeni has come up with a very specific method for making ice cream at home that turns out to be as good as the stuff she sells in her shop. The ice cream recipes all have a small amount of cream cheese and a small amount of corn syrup. What I LOVE about the recipes is that they're egg-free so they can easily be made vegan. I use non-dairy coconut creamer and vegan cream cheese. The results are sublime.

Jill and I decided to make Baked Apple Sorbet together as it's a perfect fall dessert. Nothing makes the house smell better than baking apples. I followed the recipe but added just a splash of dark rum to the sorbet base right before freezing it.

Baked Apple Sorbet
1 1/2 cups unfiltered apple cider
6 medium tart apples (about 1 1/2 lbs.), such as Granny Smith, peeled, cored and quartered
3/4 cup sugar
1/2 cup water
1/4 cup light corn syrup
1 teaspoon ground cinnamon preferable Vietnamese
1 vanilla bean, split, seeds scraped out, seeds and bean reserved (I didn't have a vanilla bean so I used a small amount of vanilla extract)

Preheat the oven to 350 F.

Combine all the ingredients, including the vanilla bean and seeds, in a 9-by-13-inch baking dish, tossing to mix.

Cover the dish loosely with foil and bake for 20 minutes, or until the apples are tender. Remove from the oven and let cool. Remove the vanilla bean.

Puree the apple mixture in 2 batches in a food processor until completely smooth. Force through a sieve. Fill a large bowl with ice and water. Pour the apple mixture into a 1-gallon Ziplock freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

Pour the sorbet base into the frozen canister and spin just until beginning to have the consistency of very softly whipped cream.

Pack the sorbet into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Please visit Jill's blog to see her yummy sorbet results.

Here is the link for Jeni's site and for her book.

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