I bought David Lebovitz’s The Perfect Scoop last summer, but for some reason, I didn’t make any ice creams out of it last year. I don’t know why — the book is gorgeous, filled with tempting color photographs of Lebovitz’s unique ice cream recipes.
I have decided that this year I am not going to be afraid of ice cream and will make it regularly. I started Memorial Day weekend with two recipes from The Perfect Scoop: Philadelphia-style vanilla and raspberry sherbet. The vanilla, while delicious, was very similar to a recipe I already make, but you can’t try too many vanilla ice cream recipes; like the little black dress, it goes with everything.
The raspberry sherbet was dead simple to make and took less than 30 minutes from start to finish. I used a combination of fresh and frozen raspberries, which I think worked well. The only thing I would do differently next time is take the time to strain out the seeds. Lebovitz suggests this, and I agree that it would make a big difference in the texture. The tiny seeds interfered with the creamy smoothness of the sherbet.
I think this recipe would work well with any berry, so try it out with whatever is seasonal in your neck of the woods. I also suspect that this sherbet is lower in fat (and therefore calories) since it contains no heavy cream, unlike most ice cream recipes. That means that the sherbet wasn’t as deliciously creamy as the vanilla was, for example, but the intense berry flavor and pure milk flavor was refreshing on a warm night after grilling out.
What you need:
- 4 cups raspberries (or other berries), fresh and/or frozen
- 2 cups whole milk
- 1 cup sugar
- 1½ tsp. lemon juice
- food processor
- ice cream maker
- Puree the berries, milk and sugar until smooth.
- Strain to remove the seeds.
- Stir in the lemon juice.
- Freeze the mixture in your ice cream maker.
Notes: Recipe from The Perfect Scoop by David Lebovitz.