OyBlood Orange Sherbet

Preparation Time: 45 minutes

Serving Ideas: Garnish also with toasted, glazed pecans.

Total Fat 7.7g

Saturated Fat 0.7g Cholesterol 0mg Sodium 17mg Carbohydrate 33.9g Dietary Fiber 1.2g Protein 1.6g

Vitamin A Vitamin C Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet.

Amount Per Serving

Calories Calories from fat

Amount Per Serving

Calories Calories from fat

Total Fat 7.7g

Saturated Fat 0.7g Cholesterol 0mg Sodium 17mg Carbohydrate 33.9g Dietary Fiber 1.2g Protein 1.6g

Vitamin A Vitamin C Calcium Iron

% Daily Value*

* Percent Daily Values are based on a 2,000 calorie diet.

- An ice cream low in saturated fat, and high in monounsaturated fat due to the good fats in the nuts.

CUSTARD

1 1/2 cups pecans, raw

2 1/2 cups fresh squeezed blood orange juice (from about 8 blood oranges)

1/3 cup brown rice syrup

1/3 cup light agave nectar syrup, (or maple syrup) 2 tablespoons organic light granulated sugar 1 pinch sea salt 1 teaspoon lecithin

1/2 cup fresh squeezed blood orange juice

(from about 2 blood oranges) 1 tablespoon lemon juice (from half of a lemon) 1 teaspoon orange extract (or orange oil)

GARNISH

1 tablespoon orange zest 1/3 cup blood orange slices (both from half a blood orange)

Blend all custard ingredients (except second part of orange juice, lemon juice, and orange extract) at a very high speed until nuts are completely pureed (not gritty) and mixture is smooth.

Part way through the blending, turn off the machine and use a spatula along the sides of the blender to dislodge any nuts or other ingredients that might be clinging to the inside walls. This should reduce the number of unblended bits in the final custard mixture.

Total time for blending should be about 8 minutes at high speed or longer for blenders that blend at lower speeds.

Transfer mixture to a sauce pan, and heat over medium heat to thicken custard. Mix frequently with a wire whisk. Heat at low simmer for about 8 minutes. Mix in second part of orange juice, lemon juice, and orange extract.

It is best to freeze ice cream custard when the custard is cold. If the mixture is too warm, some ice cream makers will not be able to fully freeze the mixture. Therefore, in general, it is recommended that the mixture be refrigerated before it is placed in the ice cream maker.

When freezing the custard in an ice cream maker, follow the manufacturer's direction for freezing. In general, freezing takes approximately 30 minutes, but this will vary depending upon the machine, ingredients, and temperature of the mixture.

If you do not have an ice cream maker, start with the refrigerated mixture and pour into a large rectangular pan, freeze until solid (but not hard) and blend again. Freeze in a regular bowl. Remove from freezer about 30 minutes before serving.

Garnish individual servings with orange zest and slices. Makes about 4 cups. VARIATIONS:

- "Orange Sherbet" - use regular fresh squeezed orange juice in place of the blood orange juice, and reduce the agave syrup to 1/4 cup (since regular oranges tend to be a little sweeter than blood oranges).

- "Tangerine Sherbet" - use fresh squeezed tangerine juice in place of the blood orange juice, tangerine extract in place of orange extract, and reduce the agave syrup to 1/4 cup (since tangerines tend to be a little sweeter than blood oranges).

- As the sweetener, any combination of unrefined sweeteners (maple syrup, brown rice syrup, barley malt syrup, agave nectar, etc.) can be used, and in varying amounts depending on your tastes (see "Dessert Notes" for more information about sweeteners)._

Per serving: 192 Calories; 8g Fat (33% calories from fat); 2g Protein; 34g Carbohydrate; 0mg Cholesterol; 17mg Sodium

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