Orange Sherbet Adapted from Alton Brown

By Foodiewife

Ingredients

• 7 ounces sugar
• 1 1/2 tablespoons finely grated orange zest
• 1/4 teaspoon kosher salt
• 2 cups orange juice
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups very cold whole milk (I substituted 3/4 cup skim milk + 3/4 cup heavy cream)

Preparation

Step 1

Directions:
In the bowl of a food processor or a blender, combine all of the ingredients except the milk, and process until the sugar is dissolved, approximately 1 minute. Transfer this mixture to a mixing bowl, and whisk in the milk. Cover the bowl, and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour.

Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream*. You may serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours.

*If you don’t have an ice cream maker, place the bowl in the freezer for about 30 minutes, remove and whisk thoroughly; repeat until it’s the texture you’d like.