As of Monday afternoon I am the proud owner of a small, home-sized ice cream maker. Finally!

I've waited five years to get an affordable, new machine. When we moved to France we left all of our small appliances like our espresso machine, Kitchen-Aid mixer, food processor and ice cream maker behind, due to the voltage difference. Since our arrival I've slowly replaced these expensive (in France) appliances.


© jessicafm

The arrival of the ice cream maker means I can dig out all of my old ice cream and sorbet recipes as well as try some new ones. Hot weather - Ice Cream Weather - is just around the corner!

My husband is already making requests; the Roasted Banana Ice Cream and the Gianduja Ice Cream I used to make at the restaurant (I promise that as soon as I find the recipes, I'll share them) and Peach Ice Cream à la Marianne's in Santa Cruz.
I want to try Pineapple Sorbet, Honey Ice Cream with our local honey, Berry Sorbet and Apricot Ice Cream.

There is one sorbet recipe from the restaurant that I've never forgotten. It is a beautiful, bright green color and is fresh and aromatic. Delicious on a hot day!

Granny Smith Apple Sorbet
serves about 6

8 large Granny Smith apples, quartered and cored (skins on)
5 fluid ounces sugar syrup, also called simple syrup
1 tablespoon lemon juice

Place the apple quarters in a food processor and process until smooth.
Strain the apple juice through a fine-meshed sieve.
You should be left with about 1 pint of juice.
Mix together the apple juice, sugar syrup and lemon juice.
You can adjust the sweetness to your palate by adding a little extra syrup if necessary.
Pour the liquid into an ice cream machine and run according to the manufacturer's instructions.