Strawberry Sherbet

Yield: 2.5 - 3.0 quarts

Ingredients

• 3 cups strawberry puree (about 2 lbs fresh strawberries)
• 1 cup buttermilk
• 1 tsp citric acid
• 3 cups milk
• 1 cup heavy whipping cream
• 1 1/2 cups sugar
• 1 cup light corn syrup, preferably with high fructose corn syrup
• The HFCS acts as a stabilizer to inhibit sugar crystallization.  Despite all the demonization of HFCS, it's a useful ingredient.
• 1/2 tsp xanthan gum

Directions

1. For the puree, put the berries in a blender and process until pureed.  In a bowl, mix in the buttermilk and citric acid.  Cover and refrigerate.
2. In a pot or Dutch oven, combine the milk, heavy whipping cream, sugar, and corn syrup.  Bring to a simmer while stirring to ensure the sugar is dissolved and the milk doesn't burn.  Simmer for 2 minutes.
3. Remove from the heat, cover, and chill until warm but comfortable to touch.  Mix in the xanthan gum.  Be certain it's well mixed.
4. Add the strawberry mixture to the dairy.  Strain through a fine-mesh metal strainer to remove the fruit solids.
• While tempting, don't skip this step.  You want the final product to have a smooth texture.
5. Cover and refrigerate overnight.
6. Churn in your ice cream machine.  Pack into an airtight container and freeze until solid.

Adapted from Hello, My Name Is Ice Cream.