Preparing delicious ice creams and sorbets without artificial colours and preservatives is easier than you think. Find sweet inspiration here..
Freeze fruit in separate pieces: Cut fruit in pieces if needed, spread out on a tray in a single layer, freeze, then use frozen fruit in recipe or transfer to a freezer bag for later use.
Reduce calories: prefer sorbets. For fruit ice creams, use ripe fruit and reduce or omit the sugar. Replace the cream with yoghurt or milk and the whole milk with low-fat milk.
Make it dairy-free: replace dairy ingredients with nut milk, rice milk, coconut milk, soya drink or yoghurt.
Make it smoother: add an egg white or a ripe banana to give a smoother texture to your ice creams, or insert the butterfly whisk and whip for a few seconds on speed 4.
Reduce ice crystals: for a softer consistency add sugar syrup, glucose, honey, golden syrup or alcohol. These stabilizer ingredients help reduce the ice crystals.
Store it well: store ice cream or sorbet in shallow freezer-proof containers and cover the surface with cling film. Place it in the coldest part of the freezer as quickly as possible.
