This homemade Lime Sherbet Ice Cream is a refreshing and creamy frozen dessert with a perfect balance of tangy lime flavor and smooth, velvety texture. Made with fresh lime juice, zest, and a rich custard base, this sherbet is the perfect treat for warm days or whenever you crave something citrusy and sweet.

Why You’ll Love This Recipe

• Bright, Tangy Flavor: Fresh lime juice and zest give this sherbet a vibrant citrus kick.
• Creamy and Smooth: Unlike traditional sherbet, this version includes half-and-half for a rich texture.
• Homemade Goodness: No artificial flavors—just fresh, real ingredients.
• Perfect for Summer: A light, refreshing dessert to cool you down on hot days.

Ingredients

• 1 cup granulated sugar
• 2 tablespoons fresh lime zest
• 4 large egg yolks
• 3 cups half-and-half
• ½ cup fresh lime juice
• ½ teaspoon vanilla extract
• Green food coloring (optional)

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

Step 1: Infuse Sugar with Lime Zest

1. In a mixing bowl, combine the sugar and lime zest.
2. Use your fingers to rub the zest into the sugar until it becomes fragrant and slightly moist.

Step 2: Whisk Egg Yolks

1. Add the egg yolks to the sugar mixture.
2. Whisk until smooth and pale in color.

Step 3: Heat the Half-and-Half

1. In a medium saucepan, heat the half-and-half over medium heat.
2. Stir occasionally and remove from heat just before it reaches a boil.

Step 4: Temper the Egg Mixture

1. Slowly pour a small amount of warm half-and-half into the egg mixture while whisking constantly.
2. Gradually add the rest, ensuring the eggs do not scramble.

Step 5: Cook and Thicken

1. Return the mixture to the saucepan and cook over low heat.
2. Stir continuously until it thickens enough to coat the back of a spoon (about 5-7 minutes).

Step 6: Strain and Chill

1. Remove from heat and strain the custard through a fine-mesh sieve for a smoother texture.
2. Stir in the lime juice, vanilla extract, and food coloring (if using).
3. Cover and refrigerate for at least 4 hours, or until completely chilled.

Step 7: Churn and Freeze

1. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
2. Transfer to an airtight container, pressing plastic wrap directly onto the surface to prevent ice crystals.
3. Freeze for at least 2 hours, or until firm.

Servings and Timing

• Yield: About 1 quart (4-6 servings)
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Additional Time: 4 hours (chilling and freezing)
• Total Time: 4 hours 25 minutes

Variations

• Extra Zesty: Add an additional teaspoon of lime zest for an even bolder lime flavor.
• Dairy-Free Option: Use coconut milk or almond milk instead of half-and-half.
• Lemon-Lime Twist: Replace half the lime juice with fresh lemon juice for a citrus blend.
• Creamier Version: Substitute 1 cup of half-and-half with heavy cream for a richer texture.

Storage/Reheating

• Storage: Keep in an airtight container in the freezer for up to 1 week.
• Softening Before Serving: Let sit at room temperature for 5-10 minutes before scooping.

FAQs

1. What’s the difference between sherbet and ice cream?

Sherbet contains a small amount of dairy, making it creamier than sorbet but lighter than traditional ice cream.

2. Can I make this without an ice cream maker?

Yes! Pour the chilled mixture into a shallow dish, freeze, and stir every 30 minutes until creamy.

3. Why strain the custard?

Straining removes any bits of cooked egg, ensuring a smooth texture.

4. Can I use bottled lime juice?

Fresh lime juice is recommended for the best flavor, but bottled juice can work in a pinch.

5. How can I prevent ice crystals?

Press plastic wrap directly onto the surface before freezing to prevent crystallization.

6. Can I make this with other citrus fruits?

Yes! Try using oranges, lemons, or grapefruits for different flavors.

7. What pairs well with lime sherbet?

It’s great with shortbread cookies, fresh berries, or a drizzle of honey.

8. Can I use low-fat milk instead of half-and-half?

Yes, but the texture will be less creamy. Adding a bit of cornstarch can help thicken it.

9. Is the green food coloring necessary?

No, it’s purely optional for aesthetic appeal. The sherbet will still taste great without it.

10. How long does homemade sherbet last?

For the best flavor and texture, enjoy within a week, though it can last up to a month.

Conclusion

This Lime Sherbet Ice Cream is a refreshing and creamy treat that’s easy to make at home. With its bright citrus flavor and smooth texture, it’s a perfect dessert for any occasion. Enjoy it on its own or pair it with your favorite summer treats!

Vous avez dit :

Lime Sherbet Recipe Ingredients: 1 cup granulated sugar 2 tbsp fresh lime zest ½ cup fresh lime juice 1 cup whole milk (or half-and-half for extra creaminess) 1 cup heavy cream (or use water for a lighter version) 1 cup cold water (for a refreshing texture) ½ tsp vanilla extract Green food coloring (optional) Notes: For a smoother texture, strain the lime zest before churning. Use fresh lime juice for the best flavor. Freeze in an airtight container with plastic wrap on the surface to prevent ice crystals. Preparation: Dissolve sugar: In a bowl, whisk sugar and lime zest into the lime juice until sugar is fully dissolved. Add liquids: Stir in milk, cream, water, and vanilla extract. Chill: Refrigerate for at least 2 hours until cold. Churn: Pour into an ice cream maker and churn according to manufacturer’s instructions (about 20-25 minutes). Freeze: Transfer to an airtight container and freeze for 2-4 hours until firm.

ChatGPT a dit :

Lime Sherbet Recipe

This homemade Lime Sherbet is a refreshing, creamy, and tangy frozen dessert that perfectly balances sweetness and citrus zest. With a smooth texture and a bright lime flavor, it’s a perfect treat for warm days or when you’re craving something light and refreshing.

Why You’ll Love This Recipe

• Simple Ingredients: Made with just a few pantry staples and fresh lime juice.
• Customizable Texture: Use half-and-half for extra creaminess or water for a lighter, icier version.
• No Eggs Required: This sherbet is made without eggs, making it quick and easy.
• Naturally Refreshing: The combination of lime juice, zest, and vanilla gives a bright and delicious flavor.

Ingredients

• 1 cup granulated sugar
• 2 tablespoons fresh lime zest
• ½ cup fresh lime juice
• 1 cup whole milk (or half-and-half for extra creaminess)
• 1 cup heavy cream (or use water for a lighter version)
• 1 cup cold water (for a refreshing texture)
• ½ teaspoon vanilla extract
• Green food coloring (optional)

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

Step 1: Dissolve the Sugar

1. In a mixing bowl, whisk together the granulated sugar, lime zest, and fresh lime juice until the sugar is fully dissolved.

Step 2: Add the Liquids

1. Stir in the whole milk, heavy cream (or water, if using), cold water, and vanilla extract.
2. Mix until everything is well combined.

Step 3: Chill the Mixture

1. Cover the mixture and refrigerate for at least 2 hours or until fully chilled.

Step 4: Churn the Sherbet

1. Pour the chilled mixture into an ice cream maker.
2. Churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.

Step 5: Freeze Until Firm

1. Transfer the churned sherbet to an airtight container.
2. Press a piece of plastic wrap directly onto the surface to prevent ice crystals from forming.
3. Freeze for 2-4 hours until firm before serving.

Servings and Timing

• Yield: About 1 quart (4-6 servings)
• Prep Time: 10 minutes
• Chilling Time: 2 hours
• Churning Time: 20-25 minutes
• Freezing Time: 2-4 hours
• Total Time: 4-6 hours

Variations

• Extra Tangy Version: Add an extra tablespoon of lime juice for more tartness.
• Dairy-Free Option: Use coconut milk instead of whole milk and cream for a tropical twist.
• Lemon-Lime Sherbet: Replace half the lime juice with fresh lemon juice for a citrusy blend.
• Ultra-Creamy Version: Use all half-and-half instead of milk and water for a richer texture.

Storage/Reheating

• Storage: Keep in an airtight container in the freezer for up to 1 week.
• Softening Before Serving: Let sit at room temperature for 5-10 minutes before scooping for a smooth texture.

FAQs

1. What’s the difference between sherbet and sorbet?

Sherbet contains dairy, making it creamier than sorbet, which is made only with fruit and water.

2. Can I make this recipe without an ice cream maker?

Yes! Pour the chilled mixture into a shallow dish and freeze, stirring every 30 minutes until creamy.

3. How do I make it smoother?

Straining the zest before churning removes any small pieces for a silkier texture.

4. Can I use bottled lime juice?

Fresh lime juice is best, but bottled juice can be used in a pinch.

5. Why is my sherbet too hard?

Homemade sherbet lacks commercial stabilizers, so let it sit at room temperature for a few minutes before scooping.

6. Can I reduce the sugar?

Reducing sugar may alter the texture, making it icier, but a sugar substitute like erythritol can be used.

7. What pairs well with lime sherbet?

It’s great with shortbread cookies, fresh berries, or a drizzle of honey.

8. Can I use low-fat milk instead of whole milk?

Yes, but the texture will be less creamy.

9. Is the green food coloring necessary?

No, it’s optional and only for visual appeal.

10. How long does homemade sherbet last?

It’s best enjoyed within a week but can last up to a month.

Conclusion

This homemade Lime Sherbet is an easy and refreshing dessert that’s perfect for summer. With its bright lime flavor and smooth, creamy texture, it’s a simple yet delightful frozen treat that you’ll love making again and again!

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