Name: Easy Homemade Orange Sherbet
Prep time: 30 min
Total time: 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup heavy cream; 1 cup whole milk; 1.25 cups granulated sugar; 1 tsp vanilla extract; 0.5 tsp salt; 2 oranges; 2.5 cups fresh squeezed orange juice

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Easy Homemade Orange Sherbet

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

In a large saucepan, combine the milk, heavy cream, sugar, vanilla, and salt. Place over low-medium heat and bring it to just shy of a simmer (about 180 degrees F) and the sugar has dissolved.

Remove the saucepan from heat, and stir in the orange zest and juice. Place in the fridge to cool for at least one hour or until it’s below room temperature.

Add the mixture to your ice cream maker and churn according to the manufacturer’s instructions. At this point, the sherbet will be a soft-serve consistency and can be enjoyed immediately or frozen overnight for a thicker consistency.

To freeze overnight, add the sherbet to a freezer safe dish and smooth out the top into an even layer. Press plastic wrap up against the top and place in the freezer for at least 6 hours or overnight.

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Tips & Tricks (5)

Chill Your Equipment ❄️
Freeze your mixing bowl and beaters for at least 30 minutes before churning to prevent melting and achieve a smoother, creamier texture with less ice crystal formation.
Balance Your Base 🍊
Use a 1:1 ratio of fresh-squeezed orange juice to combined milk and cream for optimal flavor intensity—too much juice can cause graininess, while too little weakens the citrus character.
Zest Before Juicing 🔪
Zest your oranges before squeezing and infuse the zest into your cream mixture for 1-2 hours to extract deeper, more complex orange flavor that fresh juice alone cannot provide.
Freeze in Stages 🥶
Churn your base in 15-20 minute intervals rather than continuously, scraping down the sides each time, to incorporate air evenly and prevent large ice crystals from forming.
Serve in Orange Bowls 🍊
Hollow out fresh orange halves and freeze them for 2 hours before serving—the cold peel keeps your sherbet frozen longer while adding an elegant, edible presentation that enhances the nostalgic appeal.