14 ounces Granulated sugar
14 fluid ounces Water
2 ounces Glucose or corn syrup
8 ounces Whole milk
1 Vanilla bean, split
24 fluid ounces Champagne or other sweet wine
12 ounces Italian Meringue
Yield: 2 1/2 quarts
1. Combine sugar, water, glucose or corn syrup, milk and vanilla bean in a non-reactive saucepan. Boil for one minute then chill.
2. Combine the champagne with the chilled base syrup. Check the density of the mixture. Adjust the syrup to 1.1159 (15°Baumé) by adding more base syrup or water as needed.
3. Pour the mixture into an ice cream maker and process according to the manufacturer's directions.
4. Fold the Italian Meringue into the sherbet as soon as it is churned but still soft enough to stir.
Notes: Method: Churned
A spoom is a type of sherbet, usually made from champagne or a sweet white wine to which Italian meringue is added after the churning process.
14 fluid ounces Water
2 ounces Glucose or corn syrup
8 ounces Whole milk
1 Vanilla bean, split
24 fluid ounces Champagne or other sweet wine
12 ounces Italian Meringue
Yield: 2 1/2 quarts
1. Combine sugar, water, glucose or corn syrup, milk and vanilla bean in a non-reactive saucepan. Boil for one minute then chill.
2. Combine the champagne with the chilled base syrup. Check the density of the mixture. Adjust the syrup to 1.1159 (15°Baumé) by adding more base syrup or water as needed.
3. Pour the mixture into an ice cream maker and process according to the manufacturer's directions.
4. Fold the Italian Meringue into the sherbet as soon as it is churned but still soft enough to stir.
Notes: Method: Churned
A spoom is a type of sherbet, usually made from champagne or a sweet white wine to which Italian meringue is added after the churning process.
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