Ice cream/sorbet in a blender

[paulraphael]

I haven't tried making ice cream since I did it professionally over 10 years ago. Probably because I don't want another single-purpose gadget (and because I know how much ice cream I'd eat if I had one).

So I'm exploring options for making the ocasional batch (icluding liquid nitrogen). And I'm wondering about the possibility of using a blender. Partially freezing the ingredients, blending the bejeezus out of them, returning to the freezer to firm up, and maybe repeating once or twice. I've got a nice 1/2 gallon commercial blender that's in need of a project.

Has anyone tried this?

[mkayahara]

I haven't tried it, but it reminds me of the technique for making a granita. I think the problem would be that you're separating the freezing and aerating steps, which will tend to promote the formation of larger ice crystals. Then again, you may be able to bust up the larger ice crystals with the force of the blender... Try it out and let us know!

[jumanggy]

I've only made sorbet in a blender (pre-icecreammaker). It did come out acceptably smooth (I'm just glad it didn't turn into a block of ice), but I'm not sure if that's more of a function of the amount of sugar I put in (it was mango sorbet). I did blend it about 4 times every 2 or so hours just out of compulsion/fear.

[eje]

Yep. Works fine for sorbet. I think less well for ice cream/gelato.

Basically, make a granita and then blend it.

Chill your sorbet base, place in wide shallow container in freezer. Fork every once in a while until it solidifies and you've got granita. Process granita in blender or food processor. Return to freezer.

I actually prefer the texture of sorbet made this way to the stuff from my ice cream maker.