Blood Oranges, I Scream
Apr. 17th, 2018 08:35 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Blood Orange Sherbet.
1.25 cups blood orange juice (8-10 medium)
1/2 cup buttermilk
1 tsp lemon juice
1.5 cups milk (I used goat milk)
1/2 cup cream
3/4 cup sugar
1/2 cup glucose, or additional sugar
1 Tbsp packed grated blood orange zest
4 tsp cornstarch
2 Tbsp cold water
Whisk together the orange juice, buttermilk, and lemon juice in a small bowl. Set in the fridge.
Whisk the cornstarch into the water. Place the milk, cream, sugar, and glucose in a medium heavy-bottomed saucepan over medium high heat. Cook, whisking occasionally to discourage the milk from scorching. When the dairy comes to a full rolling bowl, reduce the heat to a low simmer, and simmer for 1 minute. Stir in the cornstarch and simmer for 1 minute more. Remove the pot from the heat. Stir in the zest and allow it to infuse for 30 minutes.
Strain the infused sherbet base through a fine-mesh sieve, discarding the zest. Fill a large bowl 2/3 the way with a lot of ice and a little water. Nest the hot bowl into this ice bath, stirring occasionally until it cools down.
When the base is cool (50 F or below) remove from the ice bath. Stir in the reserved orange mixture, whisking until evenly combined. Transfer to the fridge to cure for 4 hours or preferably overnight.
Churn in an ice cream maker according to instructions, typically 20-30 minutes. Transfer to an airtight container, cover the surface of the sherbet with plastic wrap, and freeze for 4-12 hours.
What worked: The color was a nice purply-pink that I didn't expect. Not Maalox but in that universe.
I was never a huge creamsicle fan (not that I disliked them; I just never saw the point when I could get a fudgesicle instead) so the fact that this didn't completely match that didn't bother me. It had a good orange flavor. I didn't bother straining out the zest but since we microplaned it, the texture wasn't impacted.
What didn't: The recipe said "4-5 blood oranges". We bought 6-7 and had roughly a cup.
I forgot to add the additional sugar substituting for the glucose. This meant it wasn't as soft as it should have been. Or as sweet, but I actually liked the sweetness as was. I also overchurned a bit so that butter precipitated out; this also probably led to the icy over-hardness.
Overall, not as good as the Strawberry Sherbet from the same book. But much of that is due to my failure to follow the recipe correctly.
Will I make it again? It's different from our normal ice cream and I like using the seasonality of blood oranges. Since we're running up on the end of blood orange season I tried it again the following weekend, making sure to use the correct amount of orange juice and sugar, and not over-churning. I also added a fudge ribbon because orange and chocolate. The texture was where it should have been and it still had a lovely orange flavor. Actually too much fudge ribbon; I probably will cut that in half for future recipes.
1.25 cups blood orange juice (8-10 medium)
1/2 cup buttermilk
1 tsp lemon juice
1.5 cups milk (I used goat milk)
1/2 cup cream
3/4 cup sugar
1/2 cup glucose, or additional sugar
1 Tbsp packed grated blood orange zest
4 tsp cornstarch
2 Tbsp cold water
Whisk together the orange juice, buttermilk, and lemon juice in a small bowl. Set in the fridge.
Whisk the cornstarch into the water. Place the milk, cream, sugar, and glucose in a medium heavy-bottomed saucepan over medium high heat. Cook, whisking occasionally to discourage the milk from scorching. When the dairy comes to a full rolling bowl, reduce the heat to a low simmer, and simmer for 1 minute. Stir in the cornstarch and simmer for 1 minute more. Remove the pot from the heat. Stir in the zest and allow it to infuse for 30 minutes.
Strain the infused sherbet base through a fine-mesh sieve, discarding the zest. Fill a large bowl 2/3 the way with a lot of ice and a little water. Nest the hot bowl into this ice bath, stirring occasionally until it cools down.
When the base is cool (50 F or below) remove from the ice bath. Stir in the reserved orange mixture, whisking until evenly combined. Transfer to the fridge to cure for 4 hours or preferably overnight.
Churn in an ice cream maker according to instructions, typically 20-30 minutes. Transfer to an airtight container, cover the surface of the sherbet with plastic wrap, and freeze for 4-12 hours.
What worked: The color was a nice purply-pink that I didn't expect. Not Maalox but in that universe.
I was never a huge creamsicle fan (not that I disliked them; I just never saw the point when I could get a fudgesicle instead) so the fact that this didn't completely match that didn't bother me. It had a good orange flavor. I didn't bother straining out the zest but since we microplaned it, the texture wasn't impacted.
What didn't: The recipe said "4-5 blood oranges". We bought 6-7 and had roughly a cup.
I forgot to add the additional sugar substituting for the glucose. This meant it wasn't as soft as it should have been. Or as sweet, but I actually liked the sweetness as was. I also overchurned a bit so that butter precipitated out; this also probably led to the icy over-hardness.
Overall, not as good as the Strawberry Sherbet from the same book. But much of that is due to my failure to follow the recipe correctly.
Will I make it again? It's different from our normal ice cream and I like using the seasonality of blood oranges. Since we're running up on the end of blood orange season I tried it again the following weekend, making sure to use the correct amount of orange juice and sugar, and not over-churning. I also added a fudge ribbon because orange and chocolate. The texture was where it should have been and it still had a lovely orange flavor. Actually too much fudge ribbon; I probably will cut that in half for future recipes.
