Gelato

[Sussan Estela Olaya]

Hi Betiska.

I was reviewing the ice cream courses you’re following, but I couldn’t find the strawberry sorbet. Could you let me know which course or recipe it belongs to so I can help you and check the recipe? I’ll be waiting for your reply.

[Betiska Campos]

Strawberry and mint gelato.

Thank you!

[Sussan Estela Olaya]

Hi Betiska, thank you for your message and for sharing the photo and your feedback!

bout the Texture and Churning

Based on the photo you shared and your explanation, it looks like the mixture didn’t reach the desired consistency most likely because, although the KitchenAid is great for many preparations, it’s not a professional batch freezer.

The machine used by the chef in the course (as seen in the video) is a professional horizontal batch freezer, which operates with a built-in refrigeration system, precise temperature control, and adjustable agitation speed. This allows it to produce a smooth and creamy sorbet in just 4–5 minutes.

In contrast, the KitchenAid doesn’t have its own cooling system, so it can only incorporate air while depending entirely on ambient temperature and a pre-frozen bowl.

This makes it hard to keep the mixture cold enough for long enough. Sorbets like this one need to be churned at temperatures between -5 °C and -9 °C (23 °F to 15.8 °F) to crystallize properly and maintain a smooth texture.

About the Sugar Content

You made a very good observation. The generic fruit base used in the recipe is designed to work well with various fruits, but if your strawberries or wild strawberries were very ripe or sweet, they could have increased the overall sugar content (°Brix). This would interfere with the freezing process and could result in a mixture that’s too soft or fluid like what you’re seeing in your photo.

Practical Suggestions

• Reduce the amount of base: Try a version with less of the fruit base and more natural fruit. This will help lower the overall sugar content and improve the texture.

• Chill everything well in advance: Put your mix in the freezer for a few hours before churning in the KitchenAid. Also, make sure the bowl is frozen for at least 24 hours.

• Pre-chill all ingredients before blending to help keep the temperature low during churning.

• Work in smaller batches to avoid overheating the machine during the process.

About the Chef’s Recipe

The recipe shared in the course is the original one used by the chef, and it’s specifically formulated for that type of professional equipment.

I hope this information is helpful, and if you have any other questions, I’m happy to assist further!

Best regards!

Sussan Scoolinary Team.