Nearly all frozen desserts require a few hours of hardening before they are ready for serving. Here I’ve transferred the sorbet from the churn to a plastic container, so I can clean the various parts of the churn and re-freeze the phase-change core that my churn uses for a future batch.
Nearly all frozen desserts require a few hours of hardening before they are ready for serving. Here I’ve transferred the sorbet from the churn to a plastic container, so I can clean the various parts of the churn and re-freeze the phase-change core that my churn uses for a future batch.
