Want to add a range flavors to sorbet while keeping it creamy? The Anova Precision Oven’s sous vide mode allows for very delicate ingredients, such as ginger and nutmeg, to be added to a sorbet base without needing to heat the mixture so high that it distorts their flavor.
Notes: You can use the recipe below as a template for other flavors and fruits. The 1 1/2 hour prep time includes time for chilling the base. Don’t forget to freeze your ice cream maker’s canister ahead of time!
Serves
12
Prep Time
01:30
Cook Time
01:00
0
2
Ingredients
2 lb
fresh pineapple chunks
8 oz
peeled navel orange segments
1.5 cups
full-fat coconut milk
1.25 cups
granulated sugar
1.5 Tbsp
dark rum
½ tsp
kosher salt
2 to 3 inches
peeled ginger, thinly sliced
2
cinnamon sticks
Freshly grated nutmeg, for serving
Steps
1. Preheat the Oven
Rack
Sous Vide Mode: On
Steam: 100%
Temp: 135°F
Heat: Rear
2. Blend Fruit
Combine the pineapple, orange segments, coconut milk, sugar, rum, and salt in a blender. Blend on high speed until smooth, about 2 minutes.
3. Add Spices
Transfer to an oven-safe container with a lid. Add the ginger and cinnamon. If desired, you can also add a dried chile for heat. Cover.
4. Infuse
Rack
Transfer to the oven and cook for 1 hour.
Sous Vide Mode: On
Steam: 100%
Temp: 135°F
Heat: Rear
01:00 Timer
5. Chill and Churn
Transfer the container to the refrigerator and chill until it is about 40°F (4°C). Churn in an ice cream machine according to the manufacturer’s directions. Serve topped with freshly grated nutmeg.