buttermilk sherbet

April 24, 2011 § 3 Comments

Sounds awful, doesn’t it?  Every time we make pancakes, I try to figure out something to do with the extra buttermilk.  If they sold buttermilk in one-cup cartons, breakfast would be so much easier.

A couple of months ago, I found a recipe for buttermilk sherbet and filed it for a day when I was feeling both stupid and brave.  (Those are more common than I’d care to admit).  And the other day was one of those days.  We made pancakes.  We had buttermilk.  We had no dessert.  The recipe was country simple–five egg yolks, a ton of sugar, a couple of cups of buttermilk, and throw it all in the ice cream maker.

The result looked suitably unctuous.  And the reviews all made it sound impossibly good–sweet, eggy, but also tart, like any good sherbet should be.  Actually this was closer to gelato than sherbet, since it was basically a custard.  But ‘buttermilk gelato’ sounds reasonable.  ‘Buttermilk sherbet’ sounds like an adventure.

Try this new ice cream!  I told the kids, and they dug in, keen to repeat the success of previous experiments in frozen deliciousness.  They dug in…and stopped dead in their tracks.

“Tastes like eggs,” C said.  O didn’t say a word, but her expression basically said “tastes like &$*@.”  And they were both right.  It was as bad as it sounded.  Edible, from my point of view, but really, really buttermilk-y.  The kids refused to eat any more, and went for month-old girl scout cookies instead.  I had to agree, that was the proper choice.

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kiwi strawberry

February 16, 2011 Comments Off on kiwi strawberry

Dessert worked out much better than the pizza tonight.  Kiwi strawberry sherbet.  Kiwis were $3.00 for a giant bag earlier this week, and I could tell we weren’t going to get through them all.  So I fired up the new Cook’s Illustrated sherbet recipe: two cups of pureed fruit, one cup of sugar and a half-tablespoon of salt, process them together, whip them into 2/3 cup of cream, and pour the resulting syrup into the ice cream maker.

Most recipes say to mash the puree through a strainer, but no way.  I thought it looked nicer with seeds and bits of pulp, and it made the sherbet taste more natural.  Both kids liked it, but the O, who has a real thing for kiwis, practically swooned.

Chocolate gelato next week.  I’ve got some ideas for hot-rodding it just a bit.

blood orange sherbet

February 12, 2011 Comments Off on blood orange sherbet

As O says, “when life gives you lemons, find the waiter and say ‘hey, where the heck is my lemonade?

Actually, the Iowa version would be to ask politely for some water, sugar, and perhaps a mashy thing.  But anyway, the point is that the blood oranges I bought at the big grocery store this week sucked.  I’d found them at the organic food store the week before, and they were awesome but pricey, so when I saw them at the Hy-Vee this week for half the price, I thought ‘what could be wrong with this?’  Everything, really, starting with the fact that half of them weren’t even blood oranges.  And most of those that were blood oranges were pithy and sour.

So, what to do.  No one wanted to eat them, really.  I happened to be looking through some old Cook’s and came across a summertime recipe for fruit sherbet.  The kids and I have made mango sherbet before, but this recipe featured a lot more cream and promised something smooth and rich–everything we used to make was good, but mostly icy.  I put two and two together and we decided to celebrate the warmer weather with some blood orange sherbet.

It went together pretty quickly.  The recipe called for whipping heavy cream and slowly pouring in fruit juice with sugar.  I’d assembled this last night, using the last of the good organic cane sugar (we’ll get more–it’s awesome) and letting it chill overnight.  I threw in an extra tablespoon to account for the early-season sourness, which turned out to be the right move.  Once the juice and cream were whisked together, it went into the ice cream maker, churned for 25 minutes, and then I let it chill in the fridge all day.

Tonight after dinner I broke up an argument over an iMovie they were making (only our kids argue over this stuff, right?) by inviting them into the kitchen to have a look.  As you can see, it was the color of a fresh bruise.  It scooped nicely, and we all agreed it was pretty seriously fantastic.  Super creamy, just sour enough, and really the taste of a true Dreamsicle–those things aren’t flavored orange, I realized, they’re flavored blood orange.  I think my favorite part was the color, though (and the fact that C couldn’t finish his, on account of a larger pasta dinner.  That sherbet, I’m sorry to say, did not go down the drain).

O suggested we try mango again, but with the whipping cream trick.  I said sure, we’d do that, but we’re scheduled to try chocolate gelato first, with the good Ghirardelli cocoa powder and a fresh batch of semi-sweet chips.  I had one other sherbet suggestion for her.  Strawberry kiwi.  Her jaw dropped.  That, she decided, would be completely awesome.

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