We’re almost halfway into April and that means the warm summer months aren’t too far behind. If you are thawing out of an icy winter, then you are totally looking forward to warmer weather. I’m a wimp to cold weather so I am always wanting the sun to shine. But, it’s only spring. And there is still a chill in the air. But that doesn’t stop my kids from wanting ice cream. It could be the dead of winter, my kids (and probably MOST kids!) want their ice cream.
Back in January I was able to visit an orange grove and I came home with hundreds of Valencia oranges. My husband and I spent most of January with the juicer, and my house was bursting with the scent of Upside-Down Orange Cake, Whole Wheat Orange Scones with Chia Seeds, Orange Marmalade, Orange Barbecue Pulled Pork.
and just plain oranges quartered and eaten.
And there was Orange Sherbet, too.
I had a big dilemma trying to figure out if this was an ice cream or sherbet.
A sorbet is all fruit, and no dairy.
A granita is a coarser version of sorbet.
A sherbet includes fruit and dairy.
And ice cream does not have to have fruit, but it does have a certain amount of fat.
This orange sherbet is made with orange zest, orange juice, heavy cream and a touch of orange blossom water. I churned it in my handy-dandy ice cream machine and finished it off with 4 hours in the freezer.
Because it is made with orange juice, it’s not as smooth as an ice cream made of only cream. There’s a bit of ice in it. When I cut back on the orange juice and upped the heavy cream, my taste-testers said they preferred the orange flavor AND texture of the first version. And, this is the one I’m sharing with you.
We all scream for ice cream!
(no matter what the temperature is like outside!)