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.
Orange Sherbet is the most common sherbet in America along with lime and raspberry which we also have recipes for. There is even Rainbow Sherbet which combines the lot!
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 a £20 or £30 ice cream maker as a starter but you can also get an attachment for your KitchenAid Stand Mixer. However, you don’t need an ice cream maker (see Tip below).
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.
Orange Ice Cream
Equipment
- Ice Cream Maker
- Ice Lolly Molds
Ingredients
- 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
Instructions
- 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.
