Orange Buttermilk Sherbet
adapted from the Kitchn
1 1/2 cups orange juice
1 cup half-and-half
1/2 cup buttermilk
1/2 cup granulated (white) sugar
1/4 cup light corn syrup
1 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla extract
1. Chill the ice cream bowl, if needed. If your ice cream machine has a bowl that needs to be frozen before churning, put it in the freezer the night before you plan to make ice cream. (If you forget, you can make the base and refrigerate it overnight while the bowl is freezing, and churn the sherbet the next day.)
2. 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.
3. 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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