Strawberry Vanilla Sorbet

I am tempted to talk about the differences between Ice Cream, Sorbet, and Sherbet; so I will.  Ice Cream is essentially Creme anglaise frozen while agitating; cream (or cream and milk, or just milk) and sugar heated until sugar is dissolved, combined with egg yolks via liaison, heated again until thick, flavored and frozen in an ice cream maker.

Sorbet of course does not use dairy; in this dessert the flavoring compound (fruit, fruit juice, melted chocolate, etc.) takes center stage and makes up the bulk of the ingredients.  I've found that pureed fruit is the easiest to work with.  Sorbet is sugar heated in water until dissolved then blended with enough flavoring (fruit, etc.) to make a thick pourable liquid and frozen in an ice cream maker.

Sherbet is half way between the two and uses no egg.  Sugar is heated in milk until dissolved and is combined with flavoring as in sorbet to make a thick liquid that is frozen in an ice cream maker.  All three variations are of course delicious.

Sarah and I have had a couple bags of frozen strawberries in the freezer since summer time and felt it was prudent to make a sorbet.  Our friend Jackie gave us the idea for the strawberry vanilla combo and also provided the whole vanilla beans.

Strawberry Vanilla Sorbet

1 Vanilla Bean, split and scraped

2/3 Cup Sugar

1/2 Cup Water

2 pints Strawberries, fresh or frozen, stems removed

Split the vanilla bean lengthwise and scrape out the insides using the edge of a knife.  Add the vanilla (both the insides and the bean hull) to the sugar and water and bring to a boil over high heat.  Hold the syrup at a boil for up to 4 minutes.  If using frozen berries strain syrup into a blender.  If using fresh berries strain the syrup into a separate container and chill.

In a blender combine the strained syrup and berries until well blended.  Chill the mixture before placing in the ice cream maker.  This step is greatly reduced in time if using frozen berries to begin with.

Once chilled freeze in an ice cream maker according to the directions.  Place in the freezer and let chill and extra 12 hours before serving.