The Dish

Market Dish: Pixie Cardamom Sherbert

My love for previously mentioned Marcella Hazan’s Strawberry Gelato and healthy obsession with the currently in season Friend’s Ranch Pixie Tangerines, inspired me to create Pixie Tangerine Cardamom Sherbert. It was a winner and here is the recipe.

Ingredients:

2 Cups Pixie Tangerine Juice

2 Tablespoons Lemon Juice

2 Teaspoons Grand Marnier

2/3 Cup Heavy Whipping Cream

1 Tablespoon Orange Zest, grated

1 Cup Granulated Sugar

1.5 Teaspoons Ground Cardamom

Directions:

1. Combine sugar, orange zest, cardamom and salt in food processor and pulse quickly until combined. Then, with the machine on, add the orange and lemon juices as well as Grand Marnier. Process until combined and sugar is completely dissolved. Cover and place in refrigerator or freezer until well-chilled and ready to place in ice cream maker but do not allow to freeze.

2. Once juice mixture is cold, place cream in a separate bowl. Using a mixer, whip cream into soft peaks. Do not over-whip. Once soft peaks have formed, add the juice mixture slowly while continuing to whip mixture to combine gently.

3. Place mixture directly into the ice cream machine until becomes ice cream consistency. Serve immediately or place in air-tight container and into freezer until ready to enjoy. Would also be great with crumbled ginger snaps on top!

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