Ingredients with Measurements:
- 2 cups freshly squeezed orange juice
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon orange zest
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, combine orange juice, heavy cream, whole milk, granulated sugar, vanilla extract, salt, and orange zest.
2. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves and the mixture is heated through.
3. Remove the mixture from heat and let it cool to room temperature.
4. Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
5. Once churned, transfer the sherbet to a freezer-safe container and freeze for at least 4 hours or until firm.
6. Serve and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
- Freezing time: 4 hours
Temperature:
- Room temperature for cooling the mixture
- Follow the manufacturer's instructions for the ice cream maker
Serving size:
- Makes about 6 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 20g
- Saturated fat: 12g
- Cholesterol: 70mg
- Sodium: 100mg
- Total carbohydrates: 41g
- Dietary fiber: 0g
- Sugars: 39g
- Protein: 3g
Substitutions for ingredients:
- You can use store-bought orange juice instead of freshly squeezed.
- You can use half-and-half instead of heavy cream.
- You can use low-fat milk instead of whole milk.
- You can use a sugar substitute instead of granulated sugar.
Variations:
- You can add a tablespoon of orange liqueur for an adult version.
- You can add chopped fresh strawberries for a fruity twist.
- You can add a tablespoon of honey for a natural sweetener.
Tips and tricks:
- Make sure the mixture is completely cooled before churning in the ice cream maker.
- Freeze the sherbet for at least 4 hours or until firm for the best texture.
- Use a sharp knife to cut the sherbet into scoops.
Storage instructions:
- Store the sherbet in a freezer-safe container for up to 2 weeks.
Reheating instructions:
- Let the sherbet sit at room temperature for a few minutes before scooping.
Presentation ideas:
- Serve the sherbet in a chilled glass or bowl.
- Top with whipped cream and a sprinkle of orange zest.
Garnishes:
- Whipped cream
- Fresh orange slices
- Sprinkle of orange zest
Pairings:
- Vanilla cookies
- Shortbread cookies
- Pound cake
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad
Troubleshooting advice:
- If the sherbet is too soft, freeze it for a few more hours.
- If the sherbet is too hard, let it sit at room temperature for a few minutes before scooping.
Food safety advice:
- Make sure to use pasteurized dairy products.
- Wash your hands and all equipment before preparing the recipe.
Food history:
- The creamsicle was invented in the 1920s by Frank Epperson, who accidentally left a mixture of soda and water with a stirring stick in it outside overnight. The next morning, he discovered a frozen treat on the stick, which he called the Epsicle. Later, he changed the name to creamsicle and added a creamy center.
Flavor profiles:
- Sweet
- Tangy
- Creamy
Serving suggestions:
- Serve as a dessert or a refreshing snack on a hot day.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Citrusy, Creamy, Sweet, Tangy, Refreshing