Like a Creamsicle but, dare we say, even better. Instead of 20-plus ingredients, this Big Little Recipe only needs three: oranges, light corn syrup, and heavy cream. The result is a sweet-sour sherbet with a salty whipped cream, perfect for a summer day that’s way too hot. When you’re juicing the oranges, don’t strain out the pulp—it adds orangey flavor and rich body to the sherbet. Try to find organic oranges if you can, since we’re using a lot of zest (read: a lot of zingy flavor). And if you’re raising your eyebrows at light corn syrup, don’t. Different from high-fructose corn syrup, this is the key to a creamy, silky, scoopable sherbet (and, while we’re at it, ice cream and sorbet, too). For the topping, I like to whip cream by hand, which all but guarantees a soft, swooshy result. If you use electric beaters or a stand mixer, make sure to watch it like a hawk to avoid over-whipping. —Emma Laperruque
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Orange Sherbet With Salted Whipped Cream
about 5 cups sherbet, plus 2 cups whipped cream
Microplaned (or super finely grated) orange zest (see recipe notes)
freshly squeezed orange juice (about 6 oranges, see recipe notes)
Make sure the bowl of your ice cream maker is in the freezer for at least 24 hours—preferably longer—before starting the recipe.
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.
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.
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.)
Serve scoops of orange sherbet with plops of whipped cream on top.
Emma is a writer and recipe developer at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram and Twitter at @emmalaperruque.