Abby Dodge’s strawberry sorbet – my way

The theme of this month’s Baketogether with Abby Dodge was strawberry sorbet, our way.  What I love about these challenges is their flexibility.  Abby leave it up to you to post when you feel like it and, even better, she allows you to take the recipe and run with it, swapping ingredients here and there, following the technique but really making the recipe our own.  So this month, I present Abby Dodge’s strawberry lemon sorbet ice cream – my way!

I took my inspiration, as I often do, from what I had on hand.  As I was cleaning out the vegetable crisper the other day, I discovered 6 lemons, on their last legs, that I must have stashed there when I had no room in the fruit bowl.  So I had it in my head to do a lemon flavour. But sorbet? gelato? ice cream? The possibilities were endless. In the end, I decided to try my hand a an ice cream sandwich, using one of my mum’s old standbys – melting moments, infused with lemon zest.

For the ice cream, I took Abby’s recipe and technique and used David Lebovitz’s quantities for the liquid and lemon juice.  Between these two, you can’t possibly go wrong and I ended up with exactly what I had in mind for the ice cream.

Luscious and creamy and very, very lemony…

I *really* liked this ice cream. Creamy and zesty.  Neil thought it was too creamy, expecting more of a gelato consistency with that flavour. But he didn’t say it was bad, just that he would prefer less creamy. Ok then. But *I* loved it.

For the cookies, I phoned mum for her trusty melting moment recipe – dubbed “Pam’s favourites” by a family friend’s daughter many many years ago.  They are, indeed, Pam’s favourites. And mine too. A sort of a shortbread, these little cookies do melt in your mouth and are so easy to make.

I admit that some of the cookies were a little overcooked – you really don’t need to worry if they are soft when you take them out of the oven; as they cool, they will harden up and form the lovely “melt-in-your-mouth” texture that gives them their name.

To make the ice cream sandwiches, I suggest filling them when the ice cream is soft enough to spread, then freeze the sandwiches overnight.  Take them out of the freezer about 15 minutes before you want to eat them and they *should* be perfect.  A little messy, but tasty.

Want more?  Abby Dodge’s book, Desserts 4 Today is available on Amazon US , Amazon Canada or with free worldwide shipping on The Book Depository.

Also, check The Perfect Scoop out on Amazon.ca, Amazon.com or The Book Depository. I HIGHLY recommend it!

71 thoughts on “Abby Dodge’s strawberry sorbet – my way”

  1. First of all, when I was in Malaysia, I saw that melting moments were HUGELY popular (they call them “momos”, and I’ve been dying to try them ever since, so I’m pretty excited about your recipe for the cookies. And, secondly, I think lemon ice cream is brilliant. And to sandwich the ice cream between two momos. Hello, happiness!

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  2. After a cold spring, my Meyer lemons are finally falling off the tree. This is just the recipe I have wanted – thanks!

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  3. I really think that the baking with Abby group fits better with your creativity than the Daring Bakers. You always pull out something amazing. Great twist on the lemon sorbet.

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  4. I am hooked on the ease and refreshing taste of sorbets. This is certainly another one to try, particularly sandwiched between those cute lemon cookies.

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  5. Looks incredible. I am itching to buy an ice cream machine.

    Those cookies look so good. I do not think Custard Powder is readily available here. Could it be replaced with Cornstarch and maybe a little yellow coloring.

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  6. I think lemon ice cream sounds terrific. And I love how it’s a no-egg base! Definitely have to try this, maybe with coconut milk instead of cream because dairy gives me troubles. Either way should be delicious.

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  7. Now that’s my kind of ice cream sandwich! Those cookies are adorable. Must try the recipe.

    Are you in France now?

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  8. Lemon ice cream is definitely the perfect summer treat, especially when served in the lemon itself! One of my favorite Italian restaurants does it like that and it never fails to put a smile on my face…and make my stomach grumble with hunger and lust.

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  9. YaHoo! I buzzed this (and I don’t buzz a ton of blogs) and was hoping this would make the Top 9! This was a great dish and a beautiful post! Well deserved – Bravo!

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  10. Pingback: Win an Ice Cream Maker: Summertime Fun with Kids | What's Cooking With Kids
  11. Oh I love it!!! When I saw Abby’s challenge I really wanted to do lemon but no room in my d**n French freezer! And I LOVE the cookies! Just fabulous!

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