Copycat Swiss Orange Sherbet
 
Hands-on time
Cook time
Total time
 
Author:
Yields: 4
Ingredients
  • 2 Tbsp finely grated orange zest
  • 2 cups fresh-squeezed orange juice (from about 3 lbs oranges)
  • 1 Tbsp fresh-squeezed lemon juice
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt
  • 1 1/2 cups whole milk
  • 1 cup mini chocolate chunks or chips
Instructions
  1. In a food processor or blender, puree orange zest, orange juice, lemon juice, sugar, vanilla, and salt until sugar is dissolved, about a minute. Pour into a bowl and stir in the milk. Refrigerate until very cold, 1-2 hours.
  2. Churn in your ice cream maker according to manufacturer instructions. (This took about 20 minutes in mine.)
  3. Stop ice cream maker and scoop sherbet into a separate container. Stir in the chocolate chips. Freeze until hardened, about 2 hours.
  4. If freezing longer than 2 hours, set out at room temperature for 5-10 minutes before serving.
  5. Enjoy!
Notes
Adapted from A Cozy Kitchen, where it was adapted from Alton Brown.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/08/copycat-swiss-orange-sherbet/