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Author Notes: This is possibly the most delicious thing I've ever made in my ice cream machine. It tastes like the best Creamsicle in the world--luxurious, creamy, and sweet, with powerful orange flavor and a hint of vanilla bean in the background. Fresh orange juice makes a huge difference here, so take the time to juice your own fruit. (Adapted from The New Best Recipe, via Brown Eyed Baker.) —ieatthepeach
Makes 1 1/2 quarts
- 1 cup granulated sugar
- 2 tablespoons orange zest
- Pinch of salt
- Seeds from 1 vanilla bean
- 3 cups freshly squeezed orange juice
- 1/4 cup freshly squeezed lemon juice
- 1 cup heavy whipping cream
- 3 tablespoons (1 shot) triple sec (optional)
- In the bowl of a food processor, combine sugar, orange zest, vanilla seeds, and salt. Pulse until the orange zest and vanilla are completely incorporated and the sugar is damp and sandy.
- Turn on the processor and open the feed tube. With the motor running, stream in the orange juice and lemon juice. Continue processing for about 1 minute, or until the sugar is completely dissolved.
- Strain the sherbet mixture through a fine mesh strainer into a bowl or large measuring cup, and stir in cream and triple sec (if using). Cover the bowl with plastic wrap and refrigerate for 1-2 hours, or until the mixture is thoroughly chilled.
- Once the sherbet base is chilled, freeze it in an ice cream machine according to the manufacturer's instructions. Serve immediately for a soft-serve effect, or scrape the frozen sherbet into an airtight container and freeze for 4-6 hours, or until it’s firm but scoopable.
- To store the sherbet, press a piece of plastic wrap directly onto the surface, then cover the container tightly. Stored this way, the sherbet will keep for up to a month in the freezer.
- This recipe was entered in the contest for Your Best No-Bake Desserts
- This recipe was entered in the contest for Your Best Frozen Dessert