This comes from The Kitchn. I used store-bought Tropicana orange juice, the zest from two mandarin oranges, and only 1/4 t. vanilla extract. I added 1/8 t. fine salt which made this even better than it tasted before I added it. I used whole milk in place of 1/2 c. buttermilk. I omitted lemon juice. The recipe said to not use zest because theirs was bitter but mine wasn't. This took 20 minutes in my Hamilton Beach ice cream maker.
Though very good and I'd make it again, it's a bit icy and not as creamy as I'd expected it to be since it has corn syrup in it. Maybe more is needed or more cream. I'm thinking instead of one cup of half and half, heavy cream is needed in its place. Not including the price of the two mandarin oranges I used since they were from a 3 lb. bag that I don't remember the price of, pre-tax this cost just $2.25 to make. EDIT- See last image for alternate version.
I give this 4 stars because it's not as creamy as I was lead to believe.
I made this a couple weeks later (see image below) using 1 c. of heavy cream instead of half and half, 2% milk in place of whole since it's what I had, and no lemon juice like last time, and the consistency is perfect, in my opinion. It's halfway between that of sherbet and ice cream, and it's easier to scoop than the sherbet was. It's not rock hard straight out of the freezer like the original sherbet was.
While being whipped up in the ice cream maker it looks identical to the original recipe. It's creamier yet slightly icy in texture and this is the way I'll make it from now on.
Not including the price of the two mandarin oranges I used since they were from a 3 lb. bag that I don't remember the price of, pre-tax this cost just $2.33 and it's all-natural!
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