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Cape Cod Sherbet

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Monday, 31 October 2011
List of viewable recipes from "Ice Cream Happy Hour" by Valerie Lum, Jenise Addison

Recipe from Ice Cream Happy Hour by Valerie Lum, Jenise Addison (Quirk Books, 2011)

The milk in this sherbet cuts the acidity of the cranberries. Fresh and creamy, this flavor is an excellent addition to Sex on the Beach Rainbow Sherbet (page 149).

  • 12 ounces fresh or frozen cranberries
  • 1 1/3 cups water plus 2 tablespoons
  • cold water, divided
  • 1½ cups sugar
  • 2 ¼ cups milk
  • 1 packet (1 tablespoon) gelatin
  • ¾ cup cold (refrigerated) vodka

Makes about 1 quart

Image1. Cook the cranberries. Combine the cranberries, 1/3 cup water, and the sugar in a large saucepan and bring to a boil over high heat, stirring periodically to prevent sticking, then reduce the heat to low and simmer until most of the skins have popped and the cranberries resemble preserves, about 15 minutes.

2. Puree the cranberries. Once the cranberries are cooked, immediately puree them in a food processor or blender.
Note: Do not allow to cool first because the cranberry mixture may start to gel due to the release of pectin from cooking.

3. Strain, cover, and chill the mixture. Carefully strain the hot cranberry mixture into a large heatproof bowl and whisk in the milk. Cover with plastic wrap so that it's directly touching the entire surface of the mixture and none of it is exposed to air. This prevents a skin from developing. Transfer the container to an ice bath and let it cool for about 30 minutes to stop the cooking process. Transfer the container to the refrigerator. Chill until the custard is completely cold, at least 4 hours.

Once the mixture is completely cold…

4. Dissolve the gelatin in 2 tablespoons cold water. Pour the water into a small saucepan or microwave-safe container and evenly sprinkle the gelatin on top. Allow to sit until the gelatin appears to have absorbed as much water as it can, about 2 minutes. This is called blooming. Gently warm over low heat and stir until the gelatin is completely dissolved into the liquid, about 3 minutes.

5. Spike the sherbet mixture with the cold vodka and gelatin mixture. Refrigerate the alcohol until completely cold. Do not speed up the process by putting it in the freezer, which may make the gelatin set up too much before it is added to the mixture. Pour the gelatin into a medium bowl and whisk in the cold alcohol until combined. Do not attempt to skip this step by pouring the alcohol directly into the sauce pan or microwave-safe container with the gelatin. There might be enough residual heat to heat up the custard and prevent it from thickening in the ice cream maker. Pour the cold mixture into a large bowl. Stream the alcohol and gelatin mixture through a fine-mesh strainer into the custard and whisk until thoroughly blended.

6. Churn the mixture for at least 15 minutes. Don't strain the mixture; pour it directly into the ice cream maker. Due to the alcohol content, you may wish to churn it longer to get the desired thickness. If you don't want to serve the ice cream immediately or you want a firmer texture, transfer it to a freezer proof container and freeze for several hours before serving.


Last Updated ( Monday, 31 October 2011 )
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