Wednesday, July 05, 2006

Orange Sherbert
























We had the buff boys (K & T) over for brunch earlier this week. I've known K since we were in grad school together back in St. Louis. We both moved out to San Francisco within weeks of each other a couple years ago. The added brunch bonus was that my friends Dietra and Meg made it in early on their drive from Michigan, and so I had a second brunch with them.

Because I made them a fairly heavy meal (quiche), I wanted to follow up with something on the light side. I was inspired by Ivonne's recipe for Strawberry Creme Fraiche Ice Cream.

This orange sherbert fit the bill. I found the original recipe in Williams-Sonoma Ice Cream. My variation is a tad healthier. When you make ice cream at home, you have the option to make it as naughty or as healthy as you like. For example, you can use Splenda instead of real sugar and reduced fat milk instead of heavy cream. The orange zest adds a punch of orange flavor to the sherbert.

When I was in Boy Scouts, we use to make ice cream in coffee cans. Basically, you put the ice cream ingredients in a clean 1lb coffee can. Seal the lid on REALLY well with duct tape and place the can inside a larger 3lb coffee can. Then you put ice and rock salt all around and seal the larger can. Finally, you just roll the can back and forth on the ground for about 15 - 20 minutes until the ice cream freezes. It's actually a lot of fun, and I've used this as a teambuilding at staff retreats. Always a hoot!

It's always a hoot! But, of course it is much easier just to use an electric ice cream mixer.

ORANGE SHERBERT

zest from one orange
4 to 6 oranges, refrigerated
1 cup 2% milk
1/4 cup brown sugar Splenda
zest from one orange

1) Use a microplane or zester to zest the peel from one orange. Set aside.

2) Juice the oranges. You should have about 2 cups of freshly squeezed juice.

3) Combine orange juice, milk, Splenda, and zest in a large mixing bowl.

4) Pour mixture into ice cream maker and follow manufacturer's instructions.

5) When ice cream is done, place into a ziplock container and freeze for 2 hours more hours.

Makes about 4 to 6 servings.

Ed's Note: The orginal recipe does calls for 1 cup whole milk and 1/4 cup real sugar.

10 comments:

Nerissa said...

What a great post! I'm inspired to make Boy Scout ice cream AND orange sherbet now! :D

Ed Tep said...

Nerissa - Thanks! It really is a great activity, especially for kids.

Paz said...

This looks so good, especially with the hot weather we've been having!

Paz

Ed Tep said...

Paz - Yes, it is definitely very light yet refreshing!

vlb5757 said...

Ed, I am making this! I can use my lactose free milk and I do use Splenda already and have all the different ones stocked up! I have a Krups ice cream maker and this would be perfect to use in there. I will let you know how it turns out. How's Zoe? My guys are basking in the sun on our sunny days. They really love tanning! HA!

Ed Tep said...

Vickie - I bet it would taste fine with the lactose free milk. You could probably even use soy milk because the milk really serves as a background flavor. The orange juice and zest is what gives this recipe it's zip. And I personally like the flavor of brown Splenda versus regular Splenda here. Zoe is good. She wishes she were basking in the sun, but summer on our side of San Francisco tends to be foggy.

Melissa CookingDiva said...

Hmmm---delicious looking presentation!
M

Ed Tep said...

Melissa - Thanks so much!

Anonymous said...

Why do you have "zest from one orange" twice? And what is it?

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