Breville Smart Scoop Review: Recipes for Ice cream, Sorbet, and Frozen Yogurt

Ever made ice cream with a hand crank and salt?

I didn’t think so…

Ain’t nobody got time for that.

If you are making ice cream and you want speed, quality, and efficiency… this is the best home ice cream machine to get.  This machine cools extremely quickly, and allows you to freeze ice cream, sorbets, and frozen yogurt in 30-50 minutes.  It also has a pretty cool feature that allows you to adjust the hardness manually, for those of you who like a firmer or softer scoop.

We put the Breville Smart Scoop to the test with 5 different recipes and it performed incredibly well.

The result was 9.5/10.

Easy to use and easy to clean, the smart scoop is just another perfect example of why chefs use products made by Breville, and in our opinion… the best ice cream maker for home use.

Their quality is simply superior to the rest.

breville smart scoop

Sorbet:

Easy to make, we chose these two recipes because the ingredients are perfectly in season this time of year and taste amazing. We grow a lot of our own herbs here at EFB, and if you have never tried Lemon Verbena sorbet then this is the recipe for you.  Always choose fruit for sorbets at the peak of their season for maximum flavor.

Strawberry Sorbet

Literally three ingredients, this is an extremely simple recipe.  The most important part is to find the very best strawberries available. Unripe strawberries will produce a poor quality sorbet, it’s just that simple.  We get ours from Carlsbad Farm here in California.

strawberry sorbet - fresh strawberries

In a vita prep, blend the strawberries, sugar, lemon juice and salt.  Pass through a fine strainer and churn in the pre cooled Breville smart scoop.

strawberry sorbet ingredients

strawberry sorbet and breville smart scoop

Note:  Always store with plastic wrap having direct contact with the product.  The reason we do this is so ice crystals don’t form too rapidly.

strawberry sorbet and plastic wrap on contact

Strawberry Sorbet Recipe:

2 lbs. strawberries hulled and quartered (makes 1 quart of puree)

1 cup sugar

2 tsp lemon juice

½ tsp diamond kosher salt

Lemon Verbena Sorbet

Another simple and easy recipe.

Start by heating the milk and half & half to just under a boil, and then pull from the heat. Then add your lemon verbena leaves, cover with a lid, and infuse for 20 minutes. Strain through a fine mesh strainer.

lemon verbena sorbet ingredients

 

Once infused and strained, bring the mixture up to a simmer in a saucepot and pull from the heat.  Immediately add the sugar, glucose, and salt and blend with a stick blender.

lemon verbena sorbet and breville smart stick

Cool over an ice bath and churn in the pre cooled Breville smart scoop.  Makes 1 quart

 

Lemon Verbena Sorbet Recipe:

2 cups half & half

2 cups whole milk

2 cups lemon verbena leaves

¾ cup sugar

¼ cup glucose

½ tsp. diamond kosher salt

Frozen Yogurt:

Always use a good quality Greek yogurt.  The reason being is that it has more  liquid whey removed during the straining process, and has a creamier texture… which is ideal for good frozen yogurt.

Yuzu Frozen Yogurt

The easiest and most delicious recipe out there.

Yuzu juice is an extremely unique and aromatic citrus from Japan and has a flavor that resembles a cross between lemon and lime, but better.  You can find a good quality yuzu juice here.  This frozen yogurt is very easy to make and is a favorite here at EFB.

greek yogurt and yuzu juice

In a sauce pot combine 1 cup of mineral water, sugar, and glucose.  Bring to a simmer and chill over an ice bath until cold.

yuzu frozen yogurt ingredients

Transfer to a bowl with the Greek yogurt and yuzu juice and blend with a stick blender till smooth.

Add to the pre cooled Breville smart scoop and churn.  Makes 6 cups

 

Yuzu Frozen Yogurt Recipe:

2 ½ cup greek yogurt

2/3 cup glucose

1 ¼ cup sugar

1 ¾ cup yuzu juice

Ice Cream:

The key to making good ice cream is the quality of the eggs, dairy, the proper recipe, and making sure you freeze the base as fast as possible.  We like to use glucose in some of our recipes to keep them smooth and non-grainy.

Roasted Pistachio Ice cream

This is not the regular green pistachio ice cream you get in your local frozen foods section.  This ice cream has a darker color due to the roasting of the pistachios and roasted pistachio oil from” La Tourangelle” who we featured as #16 in our Chef Pantry Essentials post.

This recipe is slightly more difficult as it requires you to make a pistachio butter and pistachio milk…but way worth it!

Before you start, toast all the pistachios in a 300°F oven for 8 minutes until light brown and crunchy.

 

Pistachio Butter:

In a Breville food processor, blend the toasted pistachios, powdered sugar, salt, and pistachio oil until smooth.

1 cup toasted pistachios

1/4 cup powdered sugar

1 tsp diamond kosher salt

1/3 cup roasted pistachio oil

pistachio butter ingredients and breville food processor

 

 

pistachio butter

 

Pistachio Milk:

Heat the milk to just under a boil, remove from the heat, and add the toasted pistachios. Cover and infuse for 10 minutes, and then blend till smooth and pass through a fine strainer. 

4 cups whole milk

2 cups toasted pistachios

 

pistachio milk

In a bowl, whisk the egg yolks, sugar, and pistachio butter until fully incorporated. Then whisk in the warm pistachio milk and transfer to a saucepot.

pistachio butter, egg yolks, and sugar

1 cup sugar

10 egg yolks

1 tbs. diamond kosher salt

 

Slowly heat the base to 180° F and then strain into a stainless steel bowl over an ice bath until completely cool.  Run your finger down the spatula to check for proper ice cream base consistency.

pistachio ice cream base and rubber spatula

 

 

 

Add the base to the pre cooled Breville smart scoop and churn. Makes 1 quart

Brown Butter Ice Cream

This recipe is a little more time consuming than the others, but definitely well worth it if you like butter as much as we do here at EFB.

In a sauce pot, melt the butter and the milk powder and stir over medium heat until the solids in the butter start to brown.

 

butter and milk powder for brown butter ice cream

Once all the solids have a nice golden brown color remove from the heat.

brown butter

Strain the butter through a fine strainer and reserve the butterfat. In a blender, puree only the brown solids and 1 cup of the milk until smooth.

Transfer the puree to a separate sauce pan with the remaining 3 cups of milk and the glucose.  Then heat slowly to dissolve the glucose.

Whisk the egg yolks, sugar, salt, and cornstarch in a separate bowl until smooth and add to the sauce pan.

egg yolks, corn starch, and sugar

Slowly heat the mixture slowly until the temperature reaches 180° F and pass through a fine strainer into a bowl.

brown butter ice cream base and thermometer

With a stick blender, blend the mixture and slowly drizzle in the reserved butterfat, lemon juice, and immediately chill over an ice bath.

brown butter ice cream base and reserved butterfat

Once the ice cream base is cooled, freeze in the pre cooled Breville smart scoop and churn.  Makes 1 quart

Brown Butter Recipe:

1/2 lb. unsalted butter

4 tbs. milk powder

4 cups whole milk

2/3 cup glucose syrup

11 egg yolks

1 ½ cups sugar

1 tbs. diamond kosher salt

1 ½ tsp cornstarch

2 tbs. lemon juice

Reasons For Choosing Organic Eggs and Dairy

With companies like foster farms creating mutant chickens and the overuse of antibiotics in cattle, it’s a no brainer to eat organic for health reasons.  Sure it’s more expensive, but last time I checked so was being treated for cancer.

Besides the health problems associated, let’s talk about our main focus here…. flavor and color.

Have you ever purchased a brown organic hen egg and a white conventional one, cracked them open, and compared the two side by side?

If you haven’t… try this comparison. Do a taste test and you will see what I mean.

conventional egg vs organic

(Conventional: left side | Organic: right side )

Just visually you can immediately see the difference in the color of the yolks. These pigment differences affect the flavor, visual appeal, and overall quality of the ice cream.

The same goes for when you want a richer, more vibrant color in your pasta dough.

I’m a strong believer that people eat with their eyes first.  Humans are extremely visual by nature, and when given the option between a vibrant and colorful dish vs a dull one…color wins every time.

 

 

 

Conclusion

Unless you are trying to crank out large quantities of ice cream…this is literally the best ice cream machine for home use.

We had this pastry equipment running non-stop all day.

What’s most impressive about this ice cream machine is its ability to cool extremely rapidly… which is very important, so it’s always ready to churn the next batch of frozen treats.

It took 5 minutes for the smart scoop to drop from 70°F to -25°F

It then took another 5 minutes to drop from -25°F to -34°F

The ease of use for adjusting hardness is as simple as a turn on the dial.  This adjustment will automatically adjust the temperature and time to suit whether you’re making a soft sorbet or a hard ice cream.

This machine has the ability to keep ice cream cool for long periods of time. So If you’re entertaining guests it will always be ready to serve when you are.

The smart scoop is extremely quiet and the parts are very easy to clean, making it easy to start our next recipe.

If you’re like us and you will be making these religiously, then it’s worth investing in extra ice cream containers for chilling and storage.  You can also pre-freeze the extra containers to shorten the time on making your favorite flavor.

If you have kids, then they will definitely appreciate all the classic ice cream jingles that are built into the machine which lets them know when the perfect scoop is ready to be served.

We highly recommend the Breville smart scoop to all of our readers.  You can find this machine here on our Epic Tools Page, or for more info on the smart scoop you can check it out here at Breville.

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Don’t forget to stop by next week as we will be discussing techniques for rolling pasta by hand and making a dish of perfectly rolled yellow corn tortellini.

Thanks for stopping by Epic Food Blog!