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Buttermilk Sherbet Recipe

  • Ingredients: 19
  • Serves: 1

Buttermilk sherbet with large egg yolks, sugar, water, well-shaken buttermilk.

Ingredients

  • 5 large egg yolks
  • 1/2 cup sugar
  • 2 tbsps. water
  • 2 cups well-shaken buttermilk

Special equipment:

  • a 1 1/2-quart Kugelhupf or bundt pan

Accompaniment:

For chocolate sauce:

Ice cream base

For final assembly and decoration

  • Assorted unsprayed roses

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

  1. Step 1 In a very small saucepan heat sugar and water over moderately high heat, stirring, until a thermometer registers 215°F.

    For this step you will need

  2. Step 2 Remove pan from heat. With mixer on low speed, add sugar mixture to yolks in a slow stream. Increase speed to high and beat mixture until thick and ribbonlike.

    For this step you will need

  3. Step 3 Freeze custard in an ice-cream maker. Transfer sherbet to an airtight container and put in freezer to harden.

Nutrition information

Calories 428 Carbohydrates 63 g (21%)
Fat 13 g (21%) Protein 15 g (30%)
Saturated Fat 5 g (27%) Sodium 279 mg (12%)
Polyunsaturated Fat 2 g Monounsaturated Fat 6 g
Cholesterol 471 mg (157%)
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Buttermilk Sherbet Recipe

  • Ingredients: 25
  • Serves: 1

Buttermilk sherbet with a few drops of green food coloring if desired.

Ingredients

  • a few drops of green food coloring if desired

For the dark chocolate sauce:

Sorbet

  • 4 cups fresh boysenberries, blackberries and/or raspberries
  • Fresh mint leaves
  • Assorted cookies

Pears

  • 1/4 cup chopped husked toasted hazelnuts
  • 4 orange slices

For meringue

Ingredient tips

  • • cheese Use fresh ricotta cheese with a dry texture, preferably one with large curds. It’s sold at some supermarkets and at specialty foods stores and Italian markets.
  • • cherries If using fresh cherries, add enough purchased cherry juice to the drained juices to measure 1 1/2 cups total — the fresh cherries won’t release as much juice as frozen ones.

For Serving

  • Country Sausage and Sage Dressing
  • Cranberry Relish

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 In a bowl combine well the buttermilk, the corn syrup, the lemon juice, the sugar, the zest, and the food coloring and freeze the mixture in an ice-cream freezer according to the manufacturer’s instructions.

    For this step you will need

  2. Step 2 Pack the sherbet into an airtight container and freeze it until it is firm. Serve scoops of the sherbet garnished with the strips of zest.
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