- Unfrozen sorbets and ice creams need to taste intensely sweet (or sour, if appropriate), as once frozen they will taste less so.
- Sugar affects how firmly the ice cream or sorbet freezes: add too much and it won't freeze; use too little and it will be frozen like a brick. Use about 30% sugar for a fruit purée and double-cream ice cream.
- Alcohol inhibits ice cream and sorbets from freezing. In other words, when used correctly, alcohol keeps them scoopable in the freezer. Allow about 2 tbsp alcohol to 570ml liquid sorbet and 50ml to 500ml liquid ice cream.
- If you love homemade ice cream, it is worth investing in a proper ice-cream maker with a built-in freezer, such as the Magimix 2200 Gelato Chef, as this will take only 20 minutes or so to churn and freeze the ice cream.