Craftwytch Ice Cream

Pineberry Sherbet

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This recipe is adapted from the Strawberry Sherbet recipe in Hello, My Name is Ice Cream, by Dana Cree. I highly recommend this book, it’s full of great recipes and a lot of useful and easy to understand information about the science of ice cream.

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Use about 1 lb of berries, fresh or thawed frozen to make a puree. Blend berries until fully liquefied and use a fine mesh strainer to remove all the seeds.

In a medium bowl add 300 grams (1 1/2 cup) of puree, 100 grams (1/2 cup) of buttermilk and 1/2 tsp of malic or citric acid (optional). Refrigerate.

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Make the base by combining 300 grams (1 1/2 cup) milk, 100 grams (1/2 cup) cream, 150 grams (3/4 cup) sugar and 100 grams (1/2 cup) glucose or corn syrup in a medium pan. Heat on the stove top until it begins to boil and turn the heat down to low, simmering for about 2 minutes.

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Prepare an ice bath in a large bowl, nesting a medium bowl inside. Pour the heated base into the bowl, and stir, helping it to cool down, After cooled a bit, add 1/4 tsp of xanthan gum, whisking to combine.

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Add the cold puree/buttermilk mixture and whisk to combine. Refrigerate of 4 hours or overnight.

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Churn and enjoy as a soft serve consistency right away or freeze for 6 hours for a more scoop-able consistency.

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Top view of two containers of Craftwych Pineberry Sherbet ice cream with a pink label.
Print Recipe

Pineberry Sherbet

This is also the same recipe for a delicious Strawberry sorbet.
Servings: 0

Ingredients

  • 300 g Pineberry puree
  • 100 g Buttermilk
  • 1/2 tsp Citric Acid
  • 300 g Milk
  • 100 g Cream
  • 150 g Sugar
  • 100 g Corn syrup
  • 1/4 tsp Xanthan gum

Instructions

  • Using about 1 lb of pineberries, remove the tops and blend until liquefied
  • Strain the puree to remove all the seeds
  • Measure out 300 grams or 1 1/2 cups of puree, and add to 100 grams or 1/2 cup buttermilk.
  • Add 1/2 tsp citric acid and mix to combine. Refrigerate for a few hours.
  • Make the base by combining 300 grams (1 1/2 cups) milk, 100 grams (1/2 cup) cream, 150 grams (3/4 cup) sugar, 100 grams (1/2 cup) corn or glucose syrup in a medium saucepan.
  • Heat on the stovetop until it begins to boil, then turn the heat down to simmer for a couple minutes.
  • Pour base into a bowl over an ice bath to cool down quickly. Once its cooled down a bit and is slightly warm to the touch, add the xanthan gum, and puree/ buttermilk mixture. Refrigerate for a few hours or overnight.
  • Churn and enjoy as a soft serve consistency or freeze for 4-6 hours for a more scoop-able consistency.
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