I mentioned yesterday that I had a lemon buttermilk sorbet going in my little ice cream freezer and now I need to tell you that it turned out to be fabulous! Probably the most refreshing sorbet I've ever had.
The story behind this is that the last time I owned an ice cream freezer was way back when my kids were little back in the 70's and it was an electric that worked with ice and rock salt and was a pain in the rear to use. I think we probably used it once and then it went into storage for years and eventually out the door.
But I've been seeing these little 1 and 2 quart tabletop versions recently at very reasonable rates. The one I have is a 2 quart and you keep the bowl in the freezer until you are ready to use it and then it slips easily into the base, you turn it on, and then pour the ice cream mixture in and 20 minutes later you have ice cream that is at the soft serve consistency. I spooned it out into 2 1-quart containers with lids and then put them into the freezer where they were solid after a couple of hours.
I wasn't drawn to the idea of homemade ice cream simply by the great recipes I've been seeing lately but also by the fact that I have a hard time with ice creams that contain stabilizers, emulsifiers, or whatever product that results in ice creams to melt but retain their pre-melted shape. For some reason, I have frequently become sick after eating them and have had to search for the ones that are made with more natural ingredients. So...I thought it might be a good thing to try my hand at making them myself.
The recipe I tried for the sorbet was so simple and delicious that I may try it with other citrus juices other than lemon...I'm thinking orange or pineapple in some fashion. I also have a good looking recipe for Sour Cream and Brown Sugar Ice Cream that has a little bourbon stirred in along with the vanilla! Oh...this could get me in a lot of trouble!
The next thing I will need is self-control so I manage to limit the amount I am eating of these frozen goodies!
Here is the recipe for the sorbet for anyone who is interested. I really think you could cut the recipe in half and freeze the mixture in a pan if you don't have an ice cream freezer.
makes 2 quarts
1 cup sugar (I'm not familiar enough with ice cream textures to know if Splenda would work, but I think the amount of sugar might be able to be reduced some without adverse effect)
4 cups buttermilk
Stir the lemon juice and sugar together until the sugar has dissolved and then stir into the buttermilk. Follow your freezer directions for beginning the freezing process.









































