I’ve been doing some new things over the break, and one of those things was buying an ice cream maker. I’ve always thought it would be fun to have one, enjoyed my earlier adventures in frozen desserts, and it was on sale, hooray.
My first experiment? Lemon, of course!
And if you, like me, were not 100% clear on the differences between iced desserts, you may find this explainer helpful: Ice Cream vs. Gelato vs. Sherbet vs. Sorbet: What’s the Difference?
Lemon Sherbet
(adapted from King Arthur Baking)
- 3/4 C. (149g) toasted sugar
- 1 T. cornstarch
- 1/2+ C. (125g) lemon juice, chilled
- 1/8 t. lemon oil
- 2 drops Fiori di Sicilia
- 2 cups (454g) whole milk, very cold (or 30g cream and the rest 18% protein 2% milk)
- 1 drop yellow food coloring
- small pinch of salt
- Combine sugar and cornstarch in blender, pulse a couple of times to mix.
- Add remaining ingredients, blend for ~30 seconds to combine well.
- Freeze according to your ice cream maker’s instructions (for me, this took 20–25 minutes).
Very good!
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