I recently purchased a Cuisinart "Pure Indulgence" ice cream maker. I
had been thinking about this for years; I grew up in a large family, and
we kids always had to take turns hand-cranking the ice cream maker,
ending up with blisters on our hands, and our clothes, skin, and hair
coated in a slush of ice and salt, while the adults sat around drinking
beer and "supervising".

The idea of not having to hand-crank seemed sinful to me. I also was
unconvinced that the frozen fluid in the mixing bowl would be up to the
task of actually freezing the ice cream. But, oh well, I took the plunge.

The SO graciously agreed to come off her low-carb diet for just this
occasion, as long as it was to be orange sherbet. I admire her for her
sacrifice. I found the recipe below on the net; I like Alton Brown, and
I have found his recipes to generally be good ones, and so I set to it.

The only changes I made were to use bottled lemon juice and orange juice
from a carton, and to use regular table salt. I did use orange zest,
although closer to a tablespoon

It came out great. I tasted it before freezing, and thought that it was
too sweet and too salty. However, I forged ahead, and to my surprise the
final product was almost perfect. The SO loved it as well.

> http://www.foodnetwork.com/recipes/a...et-recipe.html
>
> Orange Sherbet
>
> Recipe courtesy Alton Brown, 2009
>
> SHOW:
> Good Eats
> EPISODE:
> Orange Aid
>
> Orange Sherbet
>
> Yield:
> about 1 quart
>
> Ingredients
>
> 7 ounces sugar
> 1 1/2 tablespoons finely grated orange zest
> 1/4 teaspoon kosher salt
> 2 cups freshly squeezed orange juice,
> approximately 2 to 3 pounds oranges
> 1 tablespoon freshly squeezed lemon juice
> 1 teaspoon vanilla extract
> 1 1/2 cups very cold whole milk
>
> Directions
>
> In the bowl of a food processor combine all of the
> ingredients except the milk and process until the
> sugar is dissolved, approximately 1 minute. Transfer
? the mixture to a mixing bowl and whisk in the milk.
> Cover the bowl and place in the refrigerator until
> the mixture reaches 40 degrees F or below,
> approximately 1 hour.
>
> Pour the mixture into an ice cream maker and process until
> it is the consistency of soft serve ice cream. You may
> serve now or transfer to a lidded container and place
> in freezer until firm, approximately 3 hours.