I wasn't planning to get back into my Cookbook Challenge so soon after returning from our great Asian Adventure, but this sherbet seemed like it would go perfectly with the lemon-blueberry roll I was making for Easter. So, I dove right back into Johnny Iuzzini's "Sugar Rush." I was also excited because this is an ice cream recipe that doesn't use eggs. I've talked about this before, but the first ice creams I made were from "Jeni's Splendid Ice Creams at Home" and she doesn't use eggs... and, to be honest, I got used to it. The whole tempering eggs thing still stresses me out. If you've been following along, you know I've had my disasters.
In any case, this is a SUPER easy recipe to make and it is both creamy (thanks to the sour cream) and refreshing (thanks to the lemon). Maybe the lemon I used was especially large because my sherbet turned out very lemony. It was delicious, don't get me wrong. But, if you're going for more of a sour cream flavor, maybe cut back on the amount of lemon zest and lemon juice used. Either way, serve it at your next Spring event or even into the Summer. It's especially yummy topped with a Strawberry-Rhubarb Compote.
Sour Cream Sherbet (but I'd call it Lemon Sour Cream Sherbet), makes about 1 qt
- 2.5 cups full fat sour cream (650g)
- 2/3 cups granulated sugar (135g)
- 1/2 cup water (120g)
- 2 TBSPs honey (40g)
- 1/2 tsp kosher salt (2g)
- Grated zest and juice of 1 lemon
Add sour cream to a larger sized bowl. In a medium pot, whisk together sugar, water, honey, and salt. Bring mixture to a boil over medium heat, whisking until sugar has dissolved. Once sugar is fully dissolved, pour mixture into the bowl of sour cream, mixing until smooth and fully-combined. Add lemon juice and zest (remember, you can cut back on the amount of lemon if you want a more pronounced sour cream flavor) and mix well.
Place mixture in an ice bath. Stir occasionally until it is cold. Cover and refrigerate sherbet base overnight. The next day, pour sherbet base into your ice cream maker and churn according to your ice cream maker's directions.
Transfer sherbet to an airtight container, cover with a layer of parchment paper, and freeze for at least 4 hours before serving.
SOUR CREAM SHERBET -- Recipe No. 6
LEVEL OF DIFFICULTY: easy
WOW FACTOR: just, wow (This really just tastes good- lemony & creamy. But, its "wow factor" comes from its name. Sour Cream Sherbet sounds so..... decadent!)