Its really hot this summer. Technically its not as hot as it was last summer, but somehow it seems worse this year or I’m becoming a bigger and bigger wimp. You’d think that being born & raised in Texas would mean that I have some sort of tolerance from the heat but no! One of the best ways to cool down is a bit of ice cream. I’ve mentioned before that sherbet is my new summer go-to. Not as bad for you as ice cream but fruity with some fabulous creaminess. One of my priorities for this summer was to find/create a perfect orange cream sherbet. This is it. We love love love this recipe. You can use grocery store orange juice. Its still good but fresh squeezed is worth the effort Enjoy!
Orange Cream Sherbet
1 Tbsp grated orange zest from 1 to 2 oranges
1/2 – 3/4 cup granulated sugar
1/8 tsp kosher salt
2 cups fresh-squeezed orange juice, ~ 2 to 3 pounds oranges
2 Tbsp lemon juice
2 tsp vanilla extract
1 1/2 cups whole milk
In the bowl of a food processor or a blender, combine all of the ingredients except the milk, and process until the sugar is dissolved, approximately 1 minute. Transfer this mixture to a mixing bowl, and whisk in the milk. Cover the bowl, and place in the refrigerator until the mixture reaches 40°F or below, approximately 1 hour.
When mixture is thoroughly chilled, freeze in your ice cream maker according to the manufacturer’s instructions. Serve immediately or transfer to storage container; press plastic wrap against surface of sherbet & freeze until firm. To serve, let stand at room temperature until softly softened.
Source: Adapted from Alton Brown