Get the Recipe
Developed for The Ice Creamists' "Dictators of Cool" collection, this sorbetto takes the classic cocktail, fluffs it up, and freezes it for a dessert that's downright revolutionary.
Tips: The use of an ice cream maker is highly recommended, but beat-by-hand instructions are provided. We've supplied them below; refer to them throughout the feature.
1. Select a recipe from the book and prepare the mixture according to the recipe.
2. Chill as instructed, then pour the mixture into a plastic container, cover with a lid, and place in your freezer for 50 minutes.
3. Remove from the freezer and beat with an electric mixer or immersion blender to remove ice crystals. Return to the freezer.
4. Over the next 2-3 hours, remove from the freezer every 30 minutes or so and beat again. Finally, keep in the freezer until completely frozen.
Note: Beating by hand greatly increases the chances of ice crystal formation, which disrupt the smooth, creamy texture you're after. But the better your blender or mixer, the greater your chance at less crunchy results.
Tweaks: Tweaking an ice cream recipe isn't always going to go well. But if you were to float a scoop of Lenin & Lime to make a gin & tonic float, we won't stop you.
Get the Recipe
As always with our Bake the Book feature, we have five (5) copies of The Ice Creamists to give away.
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.