Time for some ice cream! Oh… I mean SHERBET! So what is the difference between ice cream and sherbet? Ice cream is creamy and thick. It mostly starts with an egg-based custard with tons of cream and milk. By law in the US, ice cream needs to contain no less than 10% milkfat. Sherbet is lighter than ice cream. It is a frozen dessert that combined fruit and milk or little cream. Fruity but still creamy at the same time.
I have made a few different ice cream before (Thai Tea Ice Cream, Roasted Strawberry and Buttermilk Ice Cream, Milk Chocolate Ice Cream), but this recipe has to be the easiest and fastest! There is no real cooking! Toss the ingredients in a food processor or blender. Then mix with milk and chill. Pour in the ice cream machine. There you have it! Sweet and slightly creamy with bright and fresh orange flavor. So much better than store bought one! It is also really good when served with vanilla ice cream. It is like orange creamsicle! 🙂
Before getting to the recipe, I want to talk about my ice cream machine. About 10 years ago, Bryan found this vintage Donvier ice cream maker hiding in his parents’ garage. We believe my mom-in-law got it before Bryan was even born. The machine maybe old, but it is in perfect condition. We have been using it ever since. Even though it is a manual machine, it is fun turning and seeing the transformation in front of our eyes. Donvier still sell the same ice cream maker nowadays with an updated look, you can get it on Amazon.
Now, are you ready to make some sherbet?
– 6 ounces sugar
– 1½ tablespoon finely grated orange zest
– ¼ teaspoon salt
– 2 cups freshly squeezed orange juice (about 2½ pounds oranges)
– 1½ tablespoon freshly squeezed lemon juice
– 1 teaspoon vanilla extract
– 1½ cup whole milk
- In a food processor or blender, combine sugar, orange zest, salt, orange juice, lemon juice and vanilla extract. Process until the sugar has dissolved completely, about 1 minute.
- In an airtight container, add the orange mixture and whole milk. Combine with a spatula. Cover with a lid and chill in the fridge for at least 2 hours.
- Pour the cold mixture into the ice cream machine and follow the machine instruction. Once the ice cream is ready, transfer to an airtight container. Close with a lid. Freeze until firm, at least 3 hours. Scoop and serve.
- We love serving this sherbet with vanilla ice cream. The combination tastes like orange creamsicle.
- The longer the sherbet sits in the freezer, it will be harder and icier. Remove the sherbet from freezer and let it sit at room temperature for about 5 – 10 minutes before scooping.
(Adapted from Alton Brown via Foodnetwork.com)