Sherbet, Sorbet, Gelato, Ice Cream – what’s the difference?
Sorbet is usually all fruit juice and then there is ice cream made with cream. In America, sherbet sort of sits in the middle – citrus but creamy from whole milk. Some gelato flavours are similar. The great thing about sherbet is not just that it a lovely dessert but it also makes a variety of punches, shakes and floats.
How to make Orange Ice Cream?
To make Orange Ice Cream, make the orange syrup base and then mix with the milk of your choice and freeze. We used whole milk here but it is just as good with Oat, Almond or Soy Milk if you prefer dairy-free.
With an ice cream maker, Orange Ice Cream is simple, preservative free and requires just a little bit of planning. I recommend the Andrew James as a starter ice cream maker but you can also get an attachment for your KitchenAid Stand Mixer. However, you don’t need an ice cream maker (see Tip below).
Make it Fun!
At the “set stage”, use various moulds and containers to shape and portion the ice cream. This is great for summer as you can just reach in the freezer for a refreshing treat in seconds. We love these in push pops. Just flip the lid and push up the ice cream.
Float through Summer
For an afternoon treat to get a rest from the heat of the summer, we made Orange Floats. Dip the rim of a glass in coloured sugar (optional) and mix Orange Sherbet with a carbonated drink of your choice. We used Fentiman’s Mandarin & Seville Orange Jigger but this also works with Sprite, Lemonade, Ginger Beer or just sparkling water.
- 200 ml orange juice fresh squeezed preferred - about 6 oranges
- 10 grams orange zest zest of one orange - no need to be specific
- 200 ml whole milk you can use 2% in a pinch but NOT skim
- 200 grams caster sugar
- In a pitcher, juice the oranges.
- Mix the zest and the caster sugar in a separate bowl.
- Mix the sugar with the orange juice, stirring vigorously allowing the sugar to dissolve.
- Add milk, whisking all of the time so it doesn't curdle.
- Make the sherbet to the manufacturer's instructions (see tip).
- Once at "soft stage", transfer to freezer container and freeze until solid.
- Remove from freezer 20 minutes before serving so that you can scoop it.