Orange sherbet by Magnus Nordlander
Based on a recipe from Alton Brown
What do you do if you need to whip up a batch of ice cream in less than half a day? Give up? No, of course not. You make an orange sherbet, of course!
Ingredients for 1 batch
- 7 ounces of sugar
- 2 1/8 cups of freshly sqeezed orange juice
- 2 tablespoons of orange zest, finely grated
- 1 tablespoon of freshly sqeezed lemon juice
- 2 pinches of salt
- 1 tablespoon of vanilla extract
- 1 1/2 cups of whole milk, very cold
Instructions
Add all the ingredients except the whole milk to a food processor or blender. Process until the sugar is dissolved. Add the milk and pulse a couple of times, until the milk is mixed in with the rest of the ingredients.
Chill the mixture in you fridge. How long depends on how cold your ingredients were. You're looking for about 40°F. When the mixture is cold enough, churn it in your ice cream churn per the manufacturer's instructions.
Chuck the ice cream in your freezer for at least a couple of hours to allow it to harden, before serving.
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