Lemon Sherbet That Will Keep

Nick_192744

Hi everyone,

I'm trying to make a lemon sherbet that will keep for a few days in the fridge and not turn to complete ice. From what I know about Sherbet, the water content is high, so it's going to harden up + this is a lemon recipe so the water in the lemon is a pain too.

I have a recipe from Ivan Orkin's book:

100 Grams Sugar

Zest of 2 Lemons

300 ml of whole milk

300 ml heavy cream (35%)

150ml of lemon juice

7 grams of salt

In my first attempt, I added 1%~ of zanthan and did a ratio of 75% sucrose to 25% trimoline. It's nice, but needs to sit for 20~ minute because it's not an ice monster.

If anyone has any suggestions it would be much appreciated.
I've seen ratios of sucrose, invert sugar + dextrose. I also know that milk powder solids can be used, but I don't have enough knowledge at the moment to convert a recipe to use these techniques.

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Comments

brian_martin2001

I'm not sure if you're familiar with chefsteps lemon curd recipe, but you might try taking that and adapting it with the custard style ice cream recipes and techniques they have in the gallery. Hope that helps. Good luck!

EDIT: you might also try changing up your stabilizer. While xanthan is used, others are used far more commonly: guar gum, locust bean gum, carboxymethylcellulose, sodium and propyleneglycol alginates, gelatin, and carrageenan. Years back in college I did a project to see what combinations and ratios of stabilizers assisted resisting ice crystal formation, and if memory serves, xanthan gum didn't fair so well.

brian_martin2001

Also, how are you freezing/churning this?

Nick_192744

@brian churning in a home ice cream maker

wolfiegirl

Here are a couple of links (same site) that might help you in your quest to make the perfect sherbet (or ice cream or sorbet). Very good info in both!

http://www.azeliaskitchen.net/ice-cream-or-sorbet-too-firm-in-the-freezer/

http://www.azeliaskitchen.net/how-to-make-super-smooth-ice-cream-or-sorbets/

#icecream

Nick_192744

Thanks this all squares with the approach I ended up taking.

Nick_192744

Wrote a long post, but it got deleted. In summary I switched up the sugars, added alcohol and

used a mixture of hydrocolloids:

eathyssen

I've made pomegranate and raspberry sherbert. I used wine for part of the liquid in the first; vodka for a little bit in the second. Alcohol prevents it from becoming ice because it won't freeze.