Cooking Classics
The Technique
Blackberry-Buttermilk Sherbet
Homemade sherbet is one of life’s simple pleasures & preparing a small batch opens up an array of fresh, seasonal summer fruit options that can be used to make a custom creation all you own. By definition, sherbet recipes require the addition of butterfat– up to 2%– which distinguishes it from a sorbet. They are wonderful palate cleansers & when handcrafted, the flavors can be boldly intense & refreshing. In this particular formula, corn syrup is used to provide a creamy texture once ready to serve but the addition of egg whites or gelatin are other ways to help achieve this benefit. Once the sherbet is firm, portion it using an ice cream disher & allow it to stand approximately 5 minutes for the best flavor & smoothest bite. Learn how to make Blackberry-Buttermilk Sherbet in your very own kitchen.
Blackberry-Buttermilk Sherbet
makes about 1 1/2 quarts
Once the sherbet has been portioned, allow it to stand a few minutes for the creamiest texture.
2 {12-oz} containers fresh blackberries, about 4 cups
1/3 cup sugar
1 1/2 cups whole buttermilk
1/4 cup corn syrup
1 Tbsp fresh lemon juice
1/2 tsp vanilla bean paste
1/4 tsp ground nutmeg
Garnish: Fresh blackberries
Freeze the base to the ice cream maker 24 hours, if applicable. Meanwhile, pulse the blackberries & the sugar in a food processor several times until pureed. Transfer the mixture to a 2-quart saucepan & bring to a simmer over Medium heat. Cook 1 to 2 minutes, stirring constantly, or until slightly thickened. Remove from the heat & let stand 10 minutes. Press the mixture through a fine wire mesh sieve & collect 1 3/4 cups blackberry puree. Discard the solids. Chill the blackberry mixture at least 4 hours.
Whisk together the blackberry puree, the buttermilk, the corn syrup, the lemon juice, the vanilla bean paste & the nutmeg. Chill the sherbet mixture 20 minutes. Meanwhile, place a 9 x-5-inch loaf pan in the freezer.
Churn the sherbet mixture according to the ice cream maker manufacturers instructions. Transfer the prepared sherbet from the ice cream base to the cold loaf pan. Spread the mixture into an even layer. Freeze 8 hours or overnight. Remove the sherbet from the freezer & portion using a spring release disher. Garnish, if desired.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Blackberry-Buttermilk Sherbet
There are several quality ice cream makers on the market that can be used to churn sherbet, ice cream & sorbet. The key to success is to follow the basic instructions provided by the manufacturer. Many of the modern machines require the base to freeze at least 24 hours before churning to forgo the need for ice & salt which makes the procedure quick once it’s time for freezing. This particular style also makes clean up effortless– just a rinsing & refreezing of the base is all that is required. Make note of the capacity being certain to stay within the range of the amount of a formula that may be churned at one time as it will expand during the process. If too much is used, it will not freeze properly. Start with an extremely cold mixture of ingredients. Once churned, quickly transfer it to a well chilled container & place it in the freezer right away to further ensure success.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
Freeze the base to the ice cream maker 24 hours, if applicable. Meanwhile, pulse the blackberries & the sugar in a food processor several times until pureed. Transfer the mixture to a 2-quart saucepan & bring to a simmer over Medium heat. Cook 1 to 2 minutes, stirring constantly, or until slightly thickened. Remove from the heat & let stand 10 minutes.
1a
Press the mixture through a fine wire mesh sieve & collect 1 3/4 cups blackberry puree.
1b
Discard the solids.
No. 2
Chill the blackberry mixture at least 4 hours.
2a
Buttermilk acts to impart rich notes to sherbet since it doesn’t contain eggs while corn syrup is used to help provide a creamier texture.
2b
Nutmeg, vanilla bean paste & lemon juice are simple additions that enhance the flavor.
2c
Whisk together the blackberry puree, the buttermilk, the corn syrup, the lemon juice, the vanilla bean paste & the nutmeg. Chill the sherbet mixture 20 minutes. Meanwhile, place a 9 x-5-inch loaf pan in the freezer.
2d
Follow the manufacturers instructions for the sequence in which the base mixture should be added to the machine for churning. Many will instruct that it will need to be on with the paddle spinning while the recipe is being poured into it for the best results.
There will be approximately 3 cups of the sherbet base. Churn the sherbet mixture according to the ice cream maker manufacturers instructions.
No. 2
Once churned, allow the sherbet to set in the freezer properly before serving. A loaf pan makes portioning the sherbet effortless. It provides a compact space & good surface area when it’s time to scoop.
2a
Transfer the prepared sherbet from the ice cream base to the cold loaf pan.
2b
Spread the mixture into an even layer. Freeze 8 hours or overnight. Remove the sherbet from the freezer & portion using a spring release disher. Garnish, if desired. Allow it to stand a few minutes for the creamiest texture.
The Tune
“Summertime” Billie Holiday
httpa://www.youtube.com/watch?v=uYUqbnk7tCY
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