For my 21st birthday, which was almost a month ago now, my parents bought me a Kitchen Aid food mixer which is now my pride and joy. It came with the ice cream maker attachment too as part of a promotion Kitchen Aid had on and the time and I’ve only just got round to using it this weekend.
It’s basically a separate mixing bowl with a churning attachment, however the bowl has to be frozen for at least 15 hours prior to use. That was a bit of a let down for me, as the bowl is so big and takes up a lot of room in the freezer, so some serious reshuffling needed to take place first. The fact you have to freeze it for 15 hours before you use it is also a bit of a let down, so if I had enough room in the freezer I would definitely just leave it in there to be able to make ice cream on a whim.
The mixer churned the ice cream to a lovely consistency, and after another few hours of freezing after this process the ice cream I made tasted gorgeous- just like something you’d buy from a shop.
Recipe: Raspberry and Basil Sorbet
-250ml caster sugar
-a handful of basil
1. Place the raspberries and water in a saucepan and cook over a low heat until you have a smooth jus.
2. Put the mixture aside and make the sugar syrup by placing the sugar and water with the basil in a saucepan and cooking for around 10 minutes until all the sugar has dissolved.
3. Place both cooled mixtures in the fridge until you are ready to make the sorbet. When everything has cooled, mix the syrup and jus together before pouring into the ice cream mixture, which you should leave on the lowest setting. Leave the mixer to do its thing for around 15 minutes until you have a nice thickish consistency and transfer the mixture into a plastic container to leave in the freezer.
4. Freeze for around 3 to 4 hours before serving.