Buttermilk Sherbet With Spicy Peanut Brittle Recipes

BUTTERMILK SHERBET

Buttermilk Sherbet image

Provided by Food Network Kitchen

Time 5h

Number Of Ingredients 0

Ingredients

Steps:

Whisk 1 quart buttermilk, 1 cup sugar, 1/2 cup sour cream and the zest and juice of 1 lemon in a bowl until the sugar dissolves. Refrigerate at least 2 hours. Churn in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, at least 3 hours.

PINEAPPLE BUTTERMILK SHERBET

Pineapple Buttermilk Sherbet image

This icy sweet sherbet from Dolores Kastello of Waukesha, Wisconsin stirs up easily for freezing in a jiffy.

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 1-1/4 quarts.

Number Of Ingredients 3

Ingredients

1 can (20 ounces) unsweetened crushed pineapple, undrained
2 cups buttermilk
3/4 cup sugar

Steps:

In a large bowl, combine all ingredients; stir until sugar is dissolved. Pour into an 8-in. square dish. Cover and freeze 1 to 1-1/2 hours or until mixture begins to harden. , Stir; freeze 3-4 hours longer or until firm, stirring occasionally. To use, remove from freezer 20 minutes before serving.

Nutrition Facts : Calories 113 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 57mg sodium, Carbohydrate 26g carbohydrate, Fiber 1g fiber), Protein 2g protein.

RASPBERRY BUTTERMILK SHERBET

Raspberry Buttermilk Sherbet image

Provided by Food Network Kitchen

Categories dessert

Time 30m

Yield 4-6 servings

Number Of Ingredients 6

Ingredients

6 cups raspberries (4 to 5 pints)
1/4 cup 100% grape or apple juice
1 cup superfine sugar
1 1/2 cups buttermilk
1/4 cup heavy cream
Salt and freshly cracked pepper

Steps:

Puree the raspberries, juice and sugar in a food processor until smooth. Pour through a mesh strainer into a bowl and discard the raspberry seeds. Stir in the buttermilk, cream and a pinch of salt, then cover and refrigerate until cold, about 1 hour.
Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, at least 2 hours. Serve sprinkled with pepper.

Nutrition Facts : Calories 397 calorie, Fat 8 grams, SaturatedFat 4 grams, Cholesterol 26 milligrams, Sodium 207 milligrams, Carbohydrate 81 grams, Fiber 12 grams, Protein 6 grams, Sugar 66 grams

BUTTERMILK SHERBET

Buttermilk Sherbet image

Categories Milk/Cream Ice Cream Machine Mixer Dairy Dessert Vegetarian Spring Summer Winter Gourmet Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 1 pint

Number Of Ingredients 4

Ingredients

5 large egg yolks
1/2 cup sugar
2 tablespoons water
2 cups well-shaken buttermilk

Steps:

In a large bowl with an electric mixer beat yolks until thick and pale.
In a very small saucepan heat sugar and water over moderately high heat, stirring, until a thermometer registers 215°F. Remove pan from heat. With mixer on low speed, add sugar mixture to yolks in a slow stream. Increase speed to high and beat mixture until thick and ribbonlike. Whisk in buttermilk.
Freeze custard in an ice-cream maker. Transfer sherbet to an airtight container and put in freezer to harden. Buttermilk sherbet may be kept 1 week.

BUTTERMILK SHERBET

Buttermilk Sherbet image

Categories Milk/Cream Dessert Lemon Gourmet

Yield Makes about 1 1/2 quarts

Number Of Ingredients 6

Ingredients

4 cups buttermilk
1 1/2 cups light corn syrup
1/2 cup fresh lemon juice
1/2 cup sugar
the freshly grated zest of 4 lemons plus, if desired, strips of zest, removed with a vegetable peeler and sliced thin, for garnish
a few drops of green food coloring if desired

Steps:

In a bowl combine well the buttermilk, the corn syrup, the lemon juice, the sugar, the zest, and the food coloring and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Pack the sherbet into an airtight container and freeze it until it is firm. Serve scoops of the sherbet garnished with the strips of zest.

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