This is the first time I used our ice cream maker this year. I am hoping to make a different ice cream/ sorbet, every other week or every 3 weeks.
And in case you wonder if we consume all of it, we don't. I take some to work for my co-workers ;-). And like it says in the recipe, it really does take 15 minutes to make (chilling and freezing time excluded).
And this one really turned out well, the fresh taste of the lemon juice and the buttermilk combined with the almonds, seemed just right. Unlike in the recipe below I did not completely process the almonds to a powder but let it be just a tad coarse. I liked how that felt while eating the sorbet.
From the New York Times dining section here.
Adapted from“Vegetable Harvest” (Morrow, 2007)
Time: About 15 minutes, plus 1 hour and 45 minutes chilling and freezing
1/3 cup freshly squeezed lemon juice
1 1/4 cups sugar
1/4 cup light corn syrup
1/2 cup whole (unblanched) almonds
2 cups buttermilk, shaken to blend
1/2 teaspoon almond extract.
1. Combine lemon juice, 1 cup sugar and corn syrup in small saucepan. Place over medium-low heat and simmer until sugar is dissolved. Cool to room temperature.
2. Place almonds in small, dry skillet over medium heat. Shake until nuts are fragrant and evenly toasted, about 2 minutes. Transfer to a plate to cool.
3. Mix almonds and remaining 1/4 cup sugar in food processor or blender. Process to a powder, and set aside.
4. Stir cooled lemon syrup, buttermilk and almond extract in bowl. Refrigerate well. Transfer to ice cream maker and freeze according to manufacturer’s instructions. Serve in small bowls, with almond and sugar topping.
Yield: 12 servings (about 1 quart).