Orange Sherbet With Salted Whipped Cream – a delicious recipe with Orange sherbet, orange zest, freshly squeezed orange juice, kosher salt, corn syrup, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Make sure the bowl of your ice cream maker is in the freezer for at least 24 hours-preferably longer-before starting the recipe.
2
Add the orange zest, orange juice, and salt to a blender. Blend to combine and break down the orange zest a bit. Add the corn syrup and blend until completely smooth. Add the cream and blend again until smooth. Taste. More orange zest? More salt? You be the judge. Refrigerate this mixture until completely cold.
3
When the sherbet mixture has totally chilled, stick a loaf pan (or whatever container you're transferring the ice cream into) in the freezer. Churn the sherbet in an ice cream machine according to the manufacturer's instructions. (For me, this takes about 30 minutes.) Transfer to the chilled container, cover with plastic wrap or a lid, and freeze the sherbet for at least 4 hours before serving.
4
To make the salted whipped cream, combine the cream and salt in a mixing bowl (if it's chilled in advance, the cream will whip faster). Whisk just until soft, floppy peaks form. Taste and adjust the salt accordingly. (You can also do this with an electric handheld mixer or a standing mixer, but I prefer to use my hand, which is the best insurance against over-whipping.)
5
Serve scoops of orange sherbet with plops of whipped cream on top.
492
kcal
Calories
43
g
Fat
24
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: Orange sherbet, 2 tablespoons Microplaned (or super finely grated) orange zest (see recipe notes), 2 cups freshly squeezed orange juice (about 6 oranges, see recipe notes), 1/4 teaspoon kosher salt, and more.
Yes, Orange Sherbet With Salted Whipped Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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