Wordly Wednesday – Berry & Vanilla Vodka Dry Ice Sorbet
Ice Ice Baby… too cold, too cold (sorry… we are children of the 90s)! Both Miss Mixotrophy and myself immediately thought ‘Thermomix’ for this months Sweet Adventures Blog Hop theme of Licence to Chill – this is absolutely made for Thermie! We got together on a stinking hot Monday and mostly played with the kids and avoided the heat, then decided we should whip up some chilled treats. Thankfully we were able to do them quickly – it meant more time for baby Mixotrophy cuddles! Anyway, over to Miss Mixotrophy (with occasional interjection from myself)…
With all this lovely weather, what better way to cool off than to make some yummy, refreshing, icy treats. Sorbets, granitas, soft serve, healthy ice creams, traditional ice creams plus many more. Summer and frozen treats. A match made in heaven!
Thermie makes it so quick and easy to whip up frozen treats. You can make traditional ice cream (no need for an ice cream maker) or sorbets and soft serve textured goodness in less than a minute.
With a Thermomix, there are three main techniques to making frozen treats:
- Freeze any liquid you like and add fresh fruit to make sorbets using the method from the EDC (p.149) e.g. use ice cube trays to freeze water, milk, cream, yoghurt, tonic water (G&T sorbet!), sweetened condensed milk etc.
- Freeze fruit and add liquid to make fruity dream style treats (p.149 EDC) like a soft serve icecream – use whatever fruit and liquid you like e.g. coconut milk (dairy free), yoghurt etc. Frozen bananas work really well! The egg white is optional. (We made one of these for the blog hop. It was super easy and is my favourite frozen thermomix treat – Mel)
Raspberry Fruity Dream Style Dessert
30 grams raw sugar we had some pre-milled to icing sugar
400 grams fruit – we used frozen raspberries
300 grams of coconut milk (or to desired consistency)
- Place sugar and fruit into TM bowl and chop for 10 seconds on speed 8.
- Scrape down sides of bowl, insert butterfly and add coconut milk.
- Mix for 45 seconds on speed 4 or until it is a nice soft-serve consistency.
- Freeze to a harder consistency if preferred.
- Make a custard base (crème anglaise) and make traditional style ice cream (p.150 EDC) – a great tip here is to substitute about a quarter of the sugar for glucose syrup – the ice cream will then scoop straight from the freezer.
With any of these recipes, don’t forget to adjust the sugar to suit your family’s tastes, some people have a sweet tooth, others prefer to leave out the sugar and let the flavour of the fruit rule supreme!
Another way to make delicious sorbets in your Thermomix is to use dry ice to freeze a liquid flavour base. This method produces a lovely smooth textured sorbet with a slight fizz. It’s heaps of fun playing with dry ice and it looks really cool so making sorbet this way is a great activity to do with kids or to impress your guests for your next dinner party.
Time for a little science lesson… “Dry ice is the solid form of carbon dioxide” (source: trusty Wikipedia) . What is cool about dry ice is that is does what is known as “sublime” rather than melt i.e. from a solid, it turns straight into a gas rather than turning into a liquid first. Dry ice sublimes at −78.5 °C so when you get your little box of dry ice it will be merrily subliming away (i.e. looking all misty and cool).
It’s so cold so it freezes your liquid flavour base and then disappears but as it does so, it slightly carbonates your sorbet (just like a soft drink – the bubbles are carbon dioxide). No need to be scared of dry ice, it’s quite safe as long as you follow a couple of simple safety precautions – handle with tongs or a spoon, use it in a well-ventilated area and supervise kids at all times (Miss E had fun spooning some into Thermie).
For Hobart folk, dry ice is readily available from Tens Dry Ice. Malcolm is lovely and very helpful. Let him know that you’ll be using it for food preparation and he’ll get it ready appropriately. For other folk, check yellow pages – your local service station might even have it.
There are two schools of thought when using dry ice to make sorbet: 1) throw it all in at once and see what happens, and 2) add a spoonful at a time and stop when it’s frozen. There are pros and cons of each method of course… with the first method it freezes all at once nice and quickly, it looks super impressive but there is the potential for quite a mess (anyone who saw the Masterchef disaster will know what I’m talking about! You can also check out this – Dry Ice Sorbet clip of Dani Valent at a Thermomix advanced cooking class choosing this method…)
With the second method, it takes a bit longer to freeze, you might need the spatula to help, and you might need to buzz it up at a higher speed at the end, but you are less likely to need to take your Thermomix to the service technician because you’ve got sorbet all inside the electronics! I chose the second method as I was using Mel’s Thermie!!!
There’s a great recipe for Cucumber, Mint and Lime sorbet prepared using dry ice in In The Mix. We used this recipe as a base and sort of made it up as we went along. Next time I would make the flavour base a bit more liquid and strain to get the big seeds out. Otherwise it was delicious!! Oh, and if you’re making it at a dinner party, you could add a touch more vodka – we used vanilla vodka. I think it would be awesome for a Halloween party too – a bit theatre to your food – Mel.
Dry Ice Mixed Berry and Vanilla Vodka Sorbet
Dry Ice (we used around 300-400 grams)
750 grams of fruit – we used mixed berries
50 grams of raw sugar – already pre-milled to icing sugar
10g vanilla vodka
- Place sugar and fruit into TM bowl and chop for 10 seconds on speed 8 until it reaches a smooth consistency – pass through a sieve or muslin to remove seeds at this point if desired.
- Add vodka and whiz up at speed 3 for a few seconds to combine.
- Add spoonfulls of dry ice to the fruit (still at speed 3). You’ll need to help of the spatula every now and again to keep it all moving around.
- Stir occasionally until frozen.
- Buzz on turbo to incorporate any little lumps of dry ice.
Don’t forget to head on over and check out the other Sweet Adventures Blog Hop entries from this month. It’s being hosted by The Capers of the Kitchen Crusader who has Fig and Thyme ice-cream on offer. Yum!