|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)|
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.
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.
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.)
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.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf