Now please don't wrinkle up your nose at the use of buttermilk before you hear me out, OK? I'm here to say buttermilk's good for a lot more than just soaking chicken before frying it or pouring into corn bread or chocolate cake batter.
Inspired by a repeat of the roasted strawberry sherbet we made way back in September only as a cherry version because I ran out of frozen strawberries (sorry no pictures because we were too busy eating) had me thinking of something to make with the rest of the quart of dairy goodness left in the refrigerator. Seeing as oranges are practically a dime a dozen, I figured I'd whip up a batch of creamsicle flavored sherbet just because there's nothing better than fresh citrus to perk up a winter weary palate.
I adapted a recipe from Alton Brown (here), added a splash of peach schnapps because the alcohol keeps it all from freezing cement hard and switched out the whole milk for buttermilk. Hey at 99 calories a cup and 3 percent fat instead of whole milk's 146 with 8 grams of fat, it's kind of a no brainer but the real bonus is the flavor! Its wonderful tartness was right on the money.
While the roasted strawberry sherbet is my personal favorite, the texture and pronounced orange flavor of this one's definitely pleasing and we enjoyed it very much; however, it is much sweeter than it could be so next time I'll cut down on the sugar a tad (5 ounces instead of 7) and maybe add a little sour cream to the mix for added richness. I'll be sure to let you know how it turns out. Oh and by the way, spend the time to make sure the sugar's dissolved well before it hits the ice cream maker or you'll end up with a grainy mouth feel and who the heck wants that, right?
Orange Buttermilk Sherbet from JBug’s Kitchen Antics adapted from Alton Brown, foodnetwork.com
7 ounces granulated sugar
Grated zest from 1 large orange
1/4 teaspoon kosher salt
2 cups freshly squeezed orange juice (4 large oranges)
1 tablespoons freshly squeezed lemon juice
2 tablespoons peach schnapps or triple sec (or vodka)
1-1/2 cups buttermilk
Using an immersion blender, combine all ingredients except buttermilk until sugar is dissolved. Transfer mixture to a large container with a tight fitting lid and stir in buttermilk. Mix well, then cover and refrigerate until very cold. Process in ice cream maker per manufacturer’s directions until mixture is the consistency of soft service ice cream, then freeze until firm – about 3 hours. Makes 1 quart. (Note - the addition of liquor will keep the sherbet from freezing rock hard and make serving easier but feel free to leave it out and substitute a teaspoon of vanilla instead).