This orange sherbet is creamy, tangy, and tastes like a creamsicle. It's a naturally sweet summertime treat made with freshly squeezed orange juice, buttermilk, honey, and orange blossom water. It's easy to make with or without an ice cream maker, and it's ready in just a couple of hours!
Ingredients
1cupheavy cream
¾cuphoney
1 ½cupsbuttermilk
2large navel oranges, zest and juice (about ¾ cup)
1tablespoonorange blossom water, optional, see notes
Instructions
In a small pot, heat the cream and honey until the honey dissolves. (Don't bring it to a boil - the honey will dissolve when the cream is slightly warm.
1 cup heavy cream, ¾ cup honey
Pour the sweetened cream into a large bowl then add the buttermilk, orange juice and zest, and if using the orange blossom water. Cover the bowl and put it into your fridge until it's completely cold.
1 ½ cups buttermilk, 2 large navel oranges, 1 tablespoon orange blossom water
Oour the ice cream into your ice cream maker and process it according to the manufacturer’s instructions.
No Churn Method
Pour the cold ice cream into a shallow dish and put it into your freezer. After 1 hour, remove the dish and scrape the ice cream with a fork and mix it around. Continue letting it freeze for an hour then scraping and mixing it at least two more times.
Notes
In most grocery stores, you'll find orange blossom water sold for a couple of dollars. It's also available online here, although it's a little more expensive than in a store. The ice cream is delicious without it, but adding it really brings out the creamsicle flavor.