French Chef Friday: Ice Cream and Sherbet!
In the Season 10 of The French Chef with Julia Child, she teaches us how to make Chocolate Ice Cream and Grapefruit Sherbet without the help of an ice cream maker. And she makes it look easy and like its OK to make a small mess in your kitchen. At one point in the show, Sherbet is flying out of the bowl of her mixer!
I am not going to the store today just to buy grapefruit. So I am going to use what I have and make Cara Cara Orange Sherbet in the style of The French Chef. What I like about this recipe is that there is nothing unusual in her recipe. It takes simple ingredients and techniques and transforms them into a marvelous dessert.
Julia zests the grapefruit with a potato peeler then julienne the zest into thin strips. But there is an easier way to do this. Watching the Barefoot Contessa Ina Garten used this style of zester. It makes zesting strips so much easier! They’re thin and it is really hard to zest into the bitter white pith.
In the episode, Julia covers the sugar syrup as it cooks. This way the steam will go downsides to removing sugar crystals and prevents the sugar syrup from evaporating. Who Knew! Bring to big lazy bubble (softball stage- 238 on a candy thermometer).
Cara Cara Orange Sherbet in the style of Julia Child
Equipment
- Kitchen Aid
- Food Mill
- Small and Medium Pot
- Shallow Dish
Ingredients
- 4 Cara Cara Oranges Zest 2 Oranges
- 3 Egg Whites
- 1 tbsp White Wine Vinegar or 1 teaspoon cream of tarter
- .33 Cup Water
- 1.5 Cup Sugar
- Pinch of Salt
Instructions
- Zest 2 Cara Cara Oranges. Set zest to boil in a small pot of water to remove bitterness.
- Cut the white pith off the oranges and dice into large chunks. Process in food mill. You want all of the pulp and juice, none of the pith. Add pinch of salt and optional 1/2 teaspoon Orange Extract. Set aside.
- In a heavy bottom pot with a lid, mix 1/3 cup of water and 1 1/2 cup sugar together, once dissolved fully, put on medium heat until it reaches the softball stage (about 235 F).
- Meanwhile, in the bowl of a stand mixer, whip egg whites to soft peaks, add vinegar/cream of tarter.
- Take zest off heat and drain. Put half of the zest in the orange juice and half in a small bowl.
- Once eggs are in stiff peaks and sugar syrup is hot enough, pour two tablespoons of sugar syrup into the bowl of Zest. Slowly pour the sugar syrup into the egg whites. Let egg whites whip for 5 minutes.
- Slowly pour oranges into the eggs and mix together. Once mixed, pour into a shallow dish and put it in the freezer.
- After 1-2 hours, break up ice crystals and fluff the mixture together. If it is too frozen, break up chunks and mix in KitchenAid Mixer with whisk attachment.
- Repeat one more time before putting in an airtight containers or serving in fancy bowls, Garnish with candied zest.
For more recipes inspired by Julia Child check out my other recipes here.
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