Sherbet - Lemon

Ingredients

• Whole milk

  3.25% milkfat, with added vitamin D

  ½ cup or 122g

• Heavy Whipping Cream

  ½ cup or 116g

• Buttermilk

  Milk, fluid, cultured, lowfat

  ½ cup or 123g

• Sugar

  White, granulated sugar

  ½ cup or 100g

• Salt

  Table

  1 dash or 0.4g

• Karo Light Corn Syrup

  ¼ cup or 82g

• Lemon juice

  Raw

  1 ½ cup or 366g

• Lemon Zest

  1 tbsp or 6g

Directions

1. If your ice cream machine has a bowl that needs to be frozen before churning, put it in the freezer the night before you plan to make ice cream. (If you forget, you can make the base and refrigerate it overnight while the bowl is freezing, and churn the sherbet the next day.)
2. Combine all the ingredients in a blender and blend until smooth, about 3 minutes. *For a creamier sherbet whip the heavy cream with 1/4 cup of the sugar separately until it forms stiff peaks then gently fold into the sherbet base.
3. Transfer the sherbet base to an airtight container. Refrigerate overnight for more flavor, or churn immediately.
4. Transfer the sherbet base to the bowl of your ice cream machine. Churn until the base has thickened to a consistency somewhere between a very thick milkshake and soft-serve ice cream. In most ice cream makers, this takes about 20 minutes — check the instructions for your particular machine.
5. Transfer the thickened sherbet to a freezer container. Press a piece of wax paper, parchment paper, or plastic wrap against the surface of the ice cream to prevent ice crystals from forming and freeze until solid, at least 4 hours. The sherbet will keep in the freezer for about 2 weeks before becoming icy.