I’m normally not a huge fan of sherbet. Given the choice between ice cream and sherbet, I’d go for ice cream every time. I like fruit and all, but nothing seems to beat the luxurious creaminess of ice cream — Unless you wanted to whip up some heavy whipping cream and fold it into a really sweet blend of orange to create something that can only be described as an awesome creamsicle!!!!!!111
If you couldn’t tell by my excitement and abuse of exclamation marks, I love creamsicles. For you young whippersnappers out there who don’t know what a creamsicle is — it’s a flavored ice pop on the outside and vanilla ice cream on the inside. As a kid, they were my favorite. This sherbet is a fun, refined version, and incredibly creamy no matter how long you let it sit in the freezer. After eating this amazing dessert, I will never buy another sherbet from the store. This is the way to go. There is no other.
This treat comes to us by way of our August Magazine of the Month, American Classics. It’s just a sampling of what’s in the America’s Test Kitchen/Cook’s Illustrated larger book by the same name. I like the magazine version because it’s cheaper and Cook’s Illustrated has enough of my money right now. The magazine is out on the shelves until mid-October and is filled with a ton of really delicious recipes, so head on out and pick up your copy before its too late.
Fresh Orange Sherbet
Adapted from ATK’s American Classics
1 1/2 tablespoon grated orange zest from 1 to 2 oranges
1 cup granulated sugar
1/8 teaspoon table salt
2 cups orange juice, preferably unpasteurized fresh-squeezed
3 tablespoons lemon juice from 1 to 2 lemons
2/3 cup heavy cream
1. Process zest, sugar, and salt in food processor until damp, ten to fifteen 1-second pulses. With machine running, add orange juice and lemon juice in slow, steady stream; continue to process until sugar is fully dissolved, about 1 minute. Strain mixture through nonreactive fine-mesh strainer into medium bowl, then cover with plastic wrap and chill in freezer until very cold, about 40 degrees, 30 to 60 minutes. (Alternatively, set bowl over larger bowl containing ice water.) Do not let mixture freeze.
2. When mixture is cold, using whisk, whip cream in medium bowl until soft peaks form. Whisking constantly, add juice mixture in steady stream, pouring against edge of bowl. Immediately start ice cream machine and add juice/cream mixture to canister; churn until sherbet has texture of soft-serve ice cream, 25 to 30 minutes.
3. Remove canister from machine and transfer sherbet to storage container; press plastic wrap directly against surface of sherbet and freeze until firm, at least 3 hours. (Can be wrapped well in plastic wrap and frozen for up to one week.) To serve, let sherbet stand at room temperature until slightly softened and instant-read thermometer inserted into sherbet registers 12 to 15 degrees.
4. Nom until you explode, or at least until you can’t get up out of your chair.
P.S. In case you’re wondering, the ice cream maker I use is a Cuisinart. You can pick one up for $55.00 on Amazon.com, or get the newest version at William Sonoma for $59.00. No salt or ice required. Just plug it in and watch it go. I absolutely love mine.