Orange Cream Sherbet

All the brightness of fresh oranges wrapped into the richness of this sweet, frozen treat – it’s creamy comfort scooped up in a bowl!

When we were kids and a bit under the weather or in need of a “pick me up”, Mom had her “go to” food remedies. We all know chicken soup is good for the soul and all that ails you, but Mom’s list also included orange sherbet and for that reason this dish always brings a smile. There’s something old-fashioned and quite quaint about orange sherbet. Made with cream and full of fruit flavor, it’s a bit more indulgent than a sorbet. Sherbet starts with a custard base similar to the one used to make ice cream. But unlike ice cream sherbet’s sweetness comes in the form of a citrus infused simple syrup.

Sherbet incorporates two types of cream, giving it a light silkiness. For the custard, light cream, also known as half and half, is cooked with egg yolks, creating a rich base. Orange notes are delivered in triplicate. First, orange juice is added to the simple syrup to set off those gorgeous tones. Then zest from a fresh orange is stirred into the custard along with a little splash of orange oil to complete the layers of citrus. To finish the sherbet, a heavy cream is added for that undeniable luxurious quality you expect in a sherbet.

Some tips and tricks when making sherbet. Making any custard typically starts with “scalding” the half and half or milk, bringing it to a temperature of 180-degrees. Years ago this was extremely critical for food safety. Now we have pasteurized and ultra-pasteurized dairy products, so luckily that’s not a concern unless you’re milking your own cows. But heating up the half and half gets the cooking started for the custard and is helpful to temper the egg yolks.

And you’ll definitely want to temper the egg yolks before adding them to the hot half and half or they will literally scramble – not pretty in a sherbet. Start by lightly whisking the eggs with a small amount of the hot half and half. You’ll continue adding the dairy, whisking in about half to raise the temperature of the eggs before you add them to the saucepan to finish cooking the custard. It’s a simple trick but one you’ll always want to use when you make any type of custard.

When you mix the orange simple syrup with the custard it will look slightly “curdled” – but not to worry – it’s just a reaction of citrus to the dairy. When you run it through your ice cream maker it will be just fine!

Making sherbet is not difficult, it just takes a bit of patience to make the custard base. One spoonful and you’ll understand why it’s also on my “under the weather” kit!

Orange Cream Sherbet

2 cups sugar

1 cup water

2 cups freshly squeezed orange juice, about 4 to 5 large oranges

1 cup half and half

2 extra-large egg yolks

1 tablespoon orange zest, about 1 orange

¼ teaspoon orange extract or orange oil

1 cup heavy cream

Combine the sugar and water together in a saucepan. Bring to boil over medium heat, stirring to dissolve the sugar completely. Boil for five minutes. Add the orange juice and set aside to cool.

Pour the half and half into a small saucepan and warm over medium heat until foamy and the temperature is about 180-degrees, “scalding” the half and half. Place the egg yolks in a small mixing bowl and whisk lightly. Ladle about ¼ cup of the hot half and half into the egg yolks, whisking to blend together, tempering the egg yolks. Continue adding the hot half and half until you’ve added about half in with the eggs.

Return the tempered egg yolks to the saucepan and cook over medium heat until thickened, about 18 to 20 minutes. Stir constantly to prevent the custard from scorching or lumping. When the mixture has thickened remove the pan from the heat and stir in the simple syrup, the orange zest and the orange oil. If it looks a bit “lumpy” don’t worry – it will blend perfectly in your ice cream maker.

Pour the orange simple syrup and the custard base into a heatproof container. Allow the custard to cool slightly, then cover and refrigerate until chilled – about 3 to 4 hours or overnight. When you’re ready to make the sherbet, add the remaining cup of heavy cream and give the custard a quick stir then pour it into an electric ice cream maker for about 30 to 40 minutes. Transfer the sherbet to a freezer-proof container and freeze until firm.

Makes about 2 quarts of sherbet.

Makes about 2 quarts.