How to Make Lemon Sorbet Without an Ice Cream Maker- Simple Steps
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Ice cream makers are great tools for churning out creamy frozen treats, but they aren’t the only way to make ice cream or sorbet at home.
If you don’t have an ice cream maker — or you just don’t want to buy one — there are still plenty of ways to enjoy homemade frozen desserts.
You just need a little ingenuity and some preparedness before you begin making ice cream. Since an ice cream maker won’t be available, you’ll need to plan ahead by chilling the finished product in advance, rather than after it’s made.
But with a little planning and the right equipment, you can make all kinds of delicious homemade ice creams or sorbets without an ice cream maker.
Equipment You’ll Need
There are a few pieces of equipment you’ll need if you want to make your own ice cream or sorbet without an ice cream maker. First, you’ll need a large bowl or container to hold the finished mixture while it freezes.
Since the ice cream won’t be churned, it won’t need to be held in the container while freezing like it would in an ice cream maker.
Instead, you’ll want to line the bowl with plastic wrap or a few layers of paper towels, letting them overhang the edges by about an inch so you can easily lift the frozen mixture out of the bowl.
Next, you’ll need a whisk to stir the ingredients together, a mesh strainer to sift out any lumps, and a plastic spatula to scrape the frozen mixture out of the bowl once it’s fully frozen.
You can also use an ice cream scooper if you want to make perfectly shaped portions or a silicone ice cream mold if you want to make ice cream in a shape or design.
How to Make Lemon Sorbet Without an Ice Cream Maker
Lemon sorbet makes a great dessert in any season, and it can be made without an ice cream maker. To make lemon sorbet, start by zesting two lemons (or one large lemon) and squeezing their juice into a large bowl.
Add one cup of granulated sugar and one cup of water to the bowl and stir to combine. Let the mixture rest for 10 minutes to dissolve the sugar.
After the mixture has rested, stir it again and pass it through a fine-mesh strainer to remove any lumps. Let the mixture chill in the refrigerator for about four hours until it is completely cool and freeze-ready.
If you’re in a rush, you can also speed up the cooling process by transferring the mixture to the freezer for about an hour.
Once the mixture is cool and fully frozen, use a plastic spatula to scrape the lemon sorbet out of the bowl and into a freezer-safe container or storage bag.
You can eat the lemon sorbet right away, but it will have a softer, silkier texture if you leave it frozen for a few hours first.
How to Make Strawberry Ice Cream Without an Ice Cream Maker
Strawberry ice cream is a great summertime treat, and it can be made without an ice cream maker. Start by hulling and chopping one pound of strawberries.
Add the strawberries to a large bowl and stir in one cup of sugar and one cup of cream. Let the mixture sit for 10-15 minutes to let the strawberries release their juices.
After the strawberries have been macerated, stir in one tablespoon of vanilla extract and one tablespoon of lemon juice.
Transfer the mixture to a sealed container or plastic bag and let it chill in the freezer for about four hours until it is fully frozen and ready to scoop. If you’re in a rush, you can also speed up the cooling process by transferring the mixture to the freezer for about an hour.
Once the mixture is cool and fully frozen, use a plastic spatula to scrape the strawberry ice cream out of the bowl or container, and into a freezer-safe container.
How to Make Coffee Ice Cream Without an Ice Cream Maker
Coffee lovers, rejoice: There’s an ice cream flavor just for you. To make coffee ice cream without an ice cream maker, start by grinding one tablespoon of coffee beans in a coffee grinder or mortar and pestle.
You can also use instant coffee granules if you don’t want to grind real beans. Add the ground coffee, one cup of heavy cream, one cup of whole milk and one cup of sugar to a large bowl, and stir to combine.
Let the mixture rest for 10 minutes to let the coffee flavor really come through and dissolve the sugar. After the mixture has rested, stir it again to redistribute the coffee and sugar, and pass it through a fine-mesh strainer to remove any lumps.
Let the mixture chill in the refrigerator for about four hours until it is completely cool and freeze-ready. If you’re in a rush, you can also speed up the cooling process by transferring the mixture to the freezer for about an hour.
Once the mixture is cool and fully frozen, use a plastic spatula to scrape the coffee ice cream out of the bowl or container, and into a freezer-safe container.
How to Make Dark Chocolate Sorbet Without an Ice Cream Maker
If you love chocolate and want a chocolate-flavored treat without any added dairy, you can make dark chocolate sorbet without an ice cream maker.
Start by chopping one pound of dark or semisweet chocolate into small pieces. You can also use chocolate chips, but they won’t melt as smoothly or consistently as chopped chocolate.
Add the chopped chocolate to a large bowl, and stir in one cup of water, one cup of granulated sugar and one cup of cream of coconut. Let the mixture sit to let the chocolate melt and dissolve the sugar.
After the mixture has rested, stir it again, and pass it through a fine-mesh strainer to remove any lumps. Let the mixture chill in the refrigerator for about four hours until it is completely cool and freeze-ready.
If you’re in a rush, you can also speed up the cooling process by transferring the mixture to the freezer for about an hour.
Once the mixture is cool and fully frozen, use a plastic spatula to scrape the dark chocolate sorbet out of the bowl or container, and into a freezer-safe container.
How to Make Vanilla Ice Cream Without an Ice Cream Maker
Vanilla ice cream is the classic frozen treat, and it can be made without an ice cream maker. Start by boiling one cup of whole milk, one cup of heavy cream, three tablespoons of cornstarch, one teaspoon of vanilla extract and one cup of sugar.
Mix the ingredients together and let it come to a boil, whisking regularly. Let the mixture cool for about five minutes and whisk it again before pouring it into a container or bowl.
Let the mixture cool for about 15 minutes before covering the container and chilling it in the freezer for about four hours until it is fully frozen. If you’re in a rush, you can also speed up the cooling process by transferring the mixture to the freezer for about an hour.
Once the mixture is cool and fully frozen, use a plastic spatula to scrape the vanilla ice cream out of the container or bowl, and into a freezer-safe container.
How do you make lemon sorbet by hand?
If you don’t have an ice cream maker or don’t want one, you can still make lemon sorbet. Start by zesting two lemons (or one large lemon) and squeezing their juice into a large bowl.
Add one cup of granulated sugar and one cup of water to the bowl and stir to combine. Let the mixture rest for 10 minutes to dissolve the sugar.
After the mixture has rested, stir it again and pass it through a fine-mesh strainer to remove any lumps. Let the mixture chill in the refrigerator for about four hours until it is completely cool and freeze-ready.
If you’re in a rush, you can also speed up the cooling process by transferring the mixture to the freezer for about an hour. Once the mixture is cool and fully frozen, use a plastic spatula to scrape the lemon sorbet out of the bowl and into a freezer-safe container.
Tips for Making Your Own Frozen Desserts at Home
There are a few things you can do to improve your homemade frozen desserts without an ice cream maker. First, make sure you’re chilling the ingredients as much as possible before churning them in a bowl or with a food processor.
This will give the ingredients time to freeze up, which will help the desserts freeze more quickly when you put them in the freezer. You can also try to keep the freezer as cold as possible while you’re making the desserts.
Finally, you can use a kitchen thermometer to keep an eye on the temperature of your freezer. The best temperature for a freezer is 0 degrees Fahrenheit. You can also try to rotate your frozen desserts every few days to help them freeze evenly.
Image Source: Lemon sorbet
Related Post: 5 Ways to Make Strawberry Ice Cream Without an Ice Cream Maker