I've been looking to branch out from our usual mint chocolate chip or peanut butter ice cream, and orange sherbet came to mind as a past favorite of mine. I started with the basic ice cream recipe I've been using from Doc Wilson (sadly the site has been down for some time now), and after googling to get an idea of what goes in sherbet, I set out to mix up the base. At first, it wasn't sweet enough, but after a quick melting and re-chilling I was able to fix the problem! This turned out great - it's very refreshing with a bright citrus taste. My favorite way to serve is with jimmies (chocolate sprinkles for you non-New Englanders).
Adapted from Doc Wilson's Old Time Vanilla Ice Cream
~1/4 cup egg beaters
~1/2 can of fat free sweetened condensed milk (7 ounces)
~6 Tablespoons white sugar
~juice of 4 oranges, about 10 ounces
~4 ounces heavy whipping cream
~6 ounces fat free half and half
~4 ounces skim milk (or 1%, or 2%, whatever you have)
~zest of 1 orange
In a large mixing bowl whisk together egg beaters, sweetened condensed milk, and sugar until thoroughly mixed. Add heavy whipping cream, half and half, skim milk, orange zest and orange juice. For the very best results (who wants anything less?), let the mix chill in the refrigerator for about four hours (or overnight) which allows the mix to age before freezing according to the directions with your ice cream freezer. Makes about 4 cups.