Creamsicle Sherbet

Casey Barber

Creamsicle Sherbet

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    3 cups whole milk 2/3 cup granulated sugar
    1 cup heavy cream 2 tablespoons light corn syrup
    4 clementine oranges, zested and juiced (about 1/2 cup juice)


    Prep: 15 min Total:
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    • 1

      Stir the milk, cream and clementine zest together in a 1-quart saucepan. Heat over medium-low heat until the liquid is steaming with bubbles just starting to form around the edges. Remove from the heat, cover and steep for 30 minutes.

    • 2

      Whisk the clementine juice, sugar and corn syrup into the warm liquid until the sugar is fully dissolved and the mixture no longer feels granular.

    • 3

      Strain the mixture through a fine metal sieve into a large, clean bowl. Cover and refrigerate for at least 4 hours or until completely cold. (Sherbet base can be chilled overnight at this point.)

    • 4

      Transfer the cold sherbet base to an ice cream maker and freeze according to manufacturer’s instructions. The ice cream will be the texture of soft-serve; transfer to a clean lidded container and keep frozen until ready to serve.

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