It’s not quite summer yet, but I was ready to bust out the ice cream machine! The temps are already reaching the 80s after all. I love making homemade ice cream but I’ve done little of that the last few years, as I can’t seem to pull of lower fat ice cream. Anyone have a tasty recipe? All that cream and whole milk is not good for my waistline (and who can resist eating homemade ice cream?!?) So I thought I’d try my hand at making Sherbet. Its the middle ground between fruity sorbet and full fat ice cream. And boy was this delicious. Full strawberry flavor with a bit of creamy deliciousness. Can’t wait to experiment with more flavor combinations.
When it comes to adding dairy to your favorite Sherbet recipe, you can use whatever you like. Using skim milk will yield a healthier recipe but also an icier result. The higher the milk fat content, the creamier the consistency. For my most recent batch, I tried 1 cup of skim plus 1/2 cup of whole milk and felt like it was a good balance for the waistline and a bit of creaminess. I recommend using whatever you have on hand Enjoy!
3 cups hulled strawberries, fresh or frozen
1 1/2 cups milk
1/4 cup granulated sugar
In a food processor or blender, puree fruit until smooth. Press the mixture through a strainer to remove seeds if desired (I don’t bother with this). Add milk and sweeten the puree with sugar until desired sweetness achieved. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. Best when served immediately. Can be stored in freezer; leave out for 10-15 minutes to soften before scooping and serving.