Lemon Sherbet

It is cold here today. When I got up it was 21 degrees, and I had no heat on the first floor of my house. Talk about incentive to go back to bed and stay there! School has been postponed due to a lack of heat - if I can't concentrate at 64 degrees inside, then neither can the boys. After only 6-1/2 hours, the furnace repair man has finally arrived, and I can but hope that I won't have to freeze to death!

So, of course, in this cold environment, it's only natural that I'd want to talk about ice cream, right? I told Cidell last week that I'd be trying an ice cream that required cooking soon, and here's my first effort. This is the reason that I wanted an ice cream maker in the first place. My dearly beloved simply adores lemon sherbet, and I haven't been able to find it anywhere for him in about 3 years. I found this recipe nearly two years ago, and have held onto it for all this time, knowing that some day I'd convince him that an ice cream maker was not stupid, and be able to create something he dearly loves.

LEMON SHERBET

1/2 cup cold water
1 packet unflavored gelatin (0.25 ounce)
1-1/2 cups warm milk
1 cup sugar
1/4 tsp salt
1-1/2 cups cold milk
3/4 cup lemon juice
1 tbsp fine lemon zest
1/2 tsp vanilla
2 drops yellow food coloring

Sprinkle the gelatin on the cold water and let it rest to soften.

Heat the warm milk in a saucepan until bubbles form around the sides, but do not boil (or, be like me, and microwave it; it worked for me). Whisk in the sugar and salt until combined. Remove from the heat, whisk in the gelatin mix, and let it sit for 5 minutes to cool somewhat. Put the warm mixture in the blender or food processor, and add the remaining ingredients, blending until smooth. Note that I couldn't fit all of the balance of the milk in the blender, so I simply whisked the blended mix into the balance of the milk, and it worked fine. Return the mix to a large container, and place in the refrigerator until cold, about 2 hours (it can be stored for up to 2 days). Pour into your ice cream maker and process according to manufacturer's directions.

My husband found this a little bit tart the first time around, so I made it again with 1-1/4 cups sugar, and he pronounced it "perfect!" I do believe I need a second Pampered Chef 2 quart batter bowl thingy, so I can keep lemon sherbet in the house, and still make other kinds of ice cream!

Edited to add: We finally got the heat back on at 5:30 PM. Only 10 hours that I know of without heat. Fortunately, since my house was constructed in 1928, the walls are 12" to 18" thick, and very well insulated, so it only got to 64 degrees inside. I still was not pleased. My toes are beginning to thaw out, and you can bet I'm roasting a chicken tonight! Also bread and dessert. One oven has already been running, and the second is about to start. Happy winter, everyone!