Watermelon Sherbet

Well I knew it would happen eventually, I would make an ice cream so bad that even I wouldn't eat it. Such was the sad case of the Watermelon Sherbet. So let me preface my thoughts by stating that this was not in the book. If it was I would have been more upset as Sue hasn't let me down yet. The main problem with this recipie was the gelatin. I did as it said to proof the gelatin in cold water before heating it and adding it to the watermelon puree. Somehow when it cooled in the freezer layers of gelatin formed in the mixture. I didn't see clumps of gelatin when i took the sherbet out of the ice cream maker this morning. The surrounding non gelatinous parts tasted good. It had nice watermelon flavor and the cream made it smooth. But when you hit a chunk of gelatin ( and there were some pretty big chunks in there! ) it left an awful taste in my mouth. Like you chewed on a piece of fat in your ice cream! I was so disgusted with the look and taste of the chunks, I threw it away. I don't think I will make an ice cream with gelatin in it again.

All you can do is try and that's what counts. On a better note moms pie was delicious! The French Vanilla ice cream with caramel sauce was the perfect addition to it. It more than made up for the awfulness of the sherbet.

Let's hope next weeks pink concoction is better. If anyone has a suggestion, I'm all for trying new things. You just never know.

Week 19: As American as Pie and Ice Cream - French Vanilla Ice Cream w/ Caramel Sauce

While I've been making ice cream each week, my mom has been making pies. She is following Martha Stewarts pie book. So when a co-worker asked if she would make him an apple pie, she happily agreed. It took awhile from the initial request a few months ago but it should be well worth the wait. Every pie I've had of hers is amazing. It happened to be perfect timing because its apple season and Tuesday (Mark, Caroline and I) hit the year mark at work. So nothing goes better with apple pie than vanilla ice cream. And this weeks selection has a little something extra, caramel sauce.

The caramel sauce was easier than I thought it would be. You warm cream and a bit of vanilla extract in a pan till scalding then slowly add it to brown sugar. Cook the mixture until thickened and finish with a pad of butter. Very easy and tastes delicious.

almost ready! - YUM

look at all the black flecks of seeds from the vanilla bean - pure vanilla flavor!  

I'll post more pics and blog when I have some of the pie tomorrow.

I know I said I would be making pink ice creams for October and I still am. Along with this weeks ice cream is a special request from Christina. She asked for something with watermelon so I'm trying something new Watermelon Sherbet. Stay tuned for the post tomorrow.

a preview: the watermelon sherbet mixture in the maker before churning