Two spins. Tangerine sorbet from a recipe in David Lebovitz's newsletter and berry ice cream from a recipe in Baking with Dorie. Both recipes contain a bit of alcohol and both were soft directly after spinning.
I used TJ's frozen Very Cherry Berry mix (cherries, blackberries, blueberries and raspberries) and strained before freezing but still had some tiny seedy bits.
And even though I vowed not to make a high fat ice cream in an uncooked base to avoid micro butter bits, this seems fine from that respect. Maybe I'll try her vanilla.
The sorbet contains tangerine zest but as with other recipes I've made, the Creami pretty much obliterates it. Zest fragments remain detectable only in the thin layer on the bottom that the blade doesn't contact. If you give it a stir with a spatula to scrape the sides and bottom and then a re-spin, the zest will be entirely gone.
