Wednesday, July 05, 2006
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.
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.