Ice Cream Adventures & Recipes
by Peter Gerard – August 30th, 2009 — chocolate, event, recipe, sorbet
We are big fans of Chocolate & Chile here and saw the opportunity to take our recipes to a new level for our annual Mexican party at John’s house. Lately I have been championing Chocolate Sorbet as the new pinnacle of chocolatey frozenness. It is the dark chocolate of the ice cream world, with an intensely dark flavour and smooth, creamy texture. On tasting, people are often surprised to learn it’s actually a sorbet.
by Thibault – February 22nd, 2009 — recipe, sorbet
Charline, a friend of Céline’s, had planned a big party in her new flat on the 14th of February, partly to dance like crazy but also to relieve people from this indigestible tradition that is called Valentine’s Day. Charline is a connoisseur, she offered me a recipe book about ice cream (containing an interesting Calisson ice cream recipe I’d like to try one of these days…), and so the standards were quite high… And yet we did not have much time and ingredients. Therefore we opted for an easy-to-make and yet original sorbet: Litchi and lime sorbet.
by Peter Gerard – December 26th, 2008 — recipe, sorbet
My normal feeling is that strawberries are best suited to ice cream and raspberries are best suited to sorbet. This recipe confirmed that for me, but it was still a delicious sorbet. I made this Strawberry Sorbet by request for a friend’s birthday. It’s a simple recipe:
I made less sugar syrup than normal knowing I did not want this to be too sweet. So I dissolved 410g sugar into 410g water. I mixed the syrup with the puréed and strained strawberries and squeezed in a third of a lemon.
Cranked as usual.
It was delicious, not to sweet, and with great strawberry flavour. Still, I prefer it as an ice cream.
by Peter Gerard – December 26th, 2008 — recipe, sorbet
Today is Boxing Day, so it’s a good excuse to sit back, relax, and reminisce about ice cream and sorbet flavours from the past year. Naturally a few slipped through the net on Triple Motion, so I’ll do my best to start catching up.
We made Lime and Basil Sorbet many months ago, and it was a delicious and balanced recipe. Here’s what we used:
I juiced the limes and lemon and chopped the basil as finely as I could. We then added the sugar syrup until we had 18º on the Baumé saccharometer.
Easy as that. Just put it in the White Mountain freezer and crank!
The texture and flavour were darn near perfection, if we do say so ourselves…
p.s. this recipe was inspired by a dessert served at The Kitchin in Edinburgh last year.
by Peter Gerard – September 6th, 2008 — recipe, sorbet
There was once a dream of the perfect blueberry sorbet. Deliciously intense flavour, luxuriously smooth texture. Purity in frozen decadence.
Strange that this website began with the story of a failed recipe attempt. But Triple Motion is not simply about successes – these are ice cream adventures, experiments with ingredients and flavours, the never-ending quest for frozen indulgence.
So as was promised back in March, we have come back to achieve a blueberry sorbet worthy of the White Mountain itself. In late Summer, the Scottish highlands are swarming with sweet and tasty blaeberries. While resembling a small version of the American blueberry, the European variety (known as bilberries in England and myrtilles in France) are sweeter with a more intense flavour and dark flesh. Naturally, they should make a better sorbet. But the season is short and they’re generally only found in the wild.
After missing last year’s season, we have been anxiously waiting for a blaeberry report, ready to drop everything at a moment’s notice to rush to the hills and start picking and cranking. Finally, Nick mentioned that his housemates had been picking blaeberries near their farmhouse in Fala, about 30 miles south of Edinburgh. I eagerly phoned Big D and insisted he cut his weekend plans short and hightail it to Scotland.
Continue reading →
by Thibault – August 6th, 2008 — recipe, sorbet
I know I’m going to be called a dairy fat heretic, but I’ve decided to carry on the sorbet trail. Moreover, it seems to me that summer rhymes with sorbet… and that red fruits also rhyme with sorbet (which does not necessarily mean that summer rhymes with red fruits). It happened that my grandfather told me his garden was loaded with redcurrants… the association of ideas did not need much concentration, the way was paved for another deliciously acidic frozen dessert!
by Dr Big D – June 21st, 2008 — chocolate, ice cream, recipe, sorbet, travel
We are finally publishing Dr. Big D’s travelogue from our Outer Hebridean Ice Cream Adventure. We are also producing a short film about this trip and will keep you posted about its progress. Enjoy!
Why did we choose an ice cream adventure in the Outer Hebrides? Was it just to make life difficult for ourselves? You could argue that if that was the idea, we should have gone to Iraq, Nepal or China. Scotland on the other hand is the itinerant cranker’s dream. The sparse but widely dispersed communities mean that there’s an abundance of wee shops dotted around. Even if you’re not an ice cream maker, the basic ingredients of ice cream (cream, milk and sugar) are staples so most shops stock them. But what about the ice, you may ask? Well due to the popularity of frozen ready-meals most of these little shops also have freezers and many a modern Scot now quite likes an ice cube in his dram. Hence ice is also relatively easy to come by too. And who could resist holidaying in the stunning scenery of the Scottish islands especially in that perfect time of year when there is still daylight but the midges haven’t got going yet.
Continue reading →
by Thibault – June 7th, 2008 — recipe, sorbet
Our first sorbet « Made in France » had to be a typically French one. We therefore tried to make one with the famous plant that grows in our region: the “Verveine”.
This plant is normally used to make liqueur, or herbal teas, but you can sometimes be served one of these sorbets in a restaurant. Pour a few drops of liqueur on it, it’s wonderful!
by Peter Gerard – May 25th, 2008 — recipe, sorbet
Here’s the last of the four flavours we made on Blackford Hill recently.
This Raspberry Sorbet was absolutely delicious – probably one of the best sorbets I’ve ever made!
Thibault and Celine hoped to make a Peach and Basil Sorbet, but had no luck at finding ripe peaches. Instead they bought a few punnets of raspberries from Europe (we’re still waiting for the Scottish raspberry season…).
by Peter Gerard – May 18th, 2008 — ice cream, sorbet
