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I don't really understand. It still has to freeze, so how does the freezing point change anything?

That's all good advice. Actually the sorbet recipe I had included some rum, and I wondered what leaving the alcohol out might do. I wasn't sure if it was just in there for the flavor.

That's why some of the premium brands (e.g. Haagen Dazs) are so hard to scoop - very solid. Also less air means more ice cream - a quart of Haagen Dazs weighs more than a quart of typical ice cream. Ingredients for Haagen Dazs vanilla: cream, skim milk, cane sugar, egg yolks, vanilla...

It's interesting because I used to wonder how brands like Breyer's and Ben and Jerry's did it. Breyer's was always "all natural" yet you were still able to scoop it out of the container. I'm not sure how they did that. There is no way to test that now because in 2006 (and again in 2013 I...

I assume you mean long term. If you mix it in an ice cream churn, it will get properly smooth. What I normally do is make it in the churn (it goes a lot faster in mine if you make a pint rather than a quart), then transfer to a bowl that has been sitting in the freezer, and freeze it for...

I'm making a lemon sorbet from an old Ben & Jerry's recipe book. It calls for mostly sugar, with something like 1/4 cup of corn syrup in addition. This is true for most, but not all, of the sorbet recipes in the book. I'm wondering why that's in there. What would happen if I just substituted...