What says summer more than sherbert and oranges? I don't know what can beat this combination, you beat the heat with something cold, and have some citrus as well. This recipe is very simple to pull off. There are fewer than 10 ingredients in this recipe. To start off you will use a blender to ensure everything is mixed, then transfer the mixture to an ice cream machine to turn it a few times, it takes less time than ice cream too! A surprising ingredient in the mix is buttermilk, you will not taste any sour notes, but it will rather make the half and half more smooth and creamy. Recipe courtesy from The Kitchen.
Pull Together
1 1/2 cups orange juice
1 cup half-and-half
1/2 cup buttermilk
1/2 cup granulated sugar
1/4 cup corn syrup
1 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla extract
Steps
Prepare your ice cream machine before starting, ensure the bowl has been chilled.
Combine all the ingredients in a blender and blend until smooth, about 3 minutes.
Transfer the sherbet base to the bowl of your ice cream machine. Churn until the base has thickened to a consistency somewhere between a very thick milkshake and soft-serve ice cream. In most ice cream makers, this takes about 20 minutes — check the instructions for your particular machine.
Transfer the thickened sherbet to a freezer container. Press a piece of wax paper, parchment paper, or plastic wrap against the surface of the ice cream to prevent ice crystals from forming and freeze until solid, at least 4 hours. The sherbet will keep in the freezer for about 2 weeks before becoming icy.
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