Nan's Recipes: Key Lime Sherbet

Key Lime Sherbet

A delicious Meyer lemon sherbet can be made by substituting
equal amounts of Meyer lemon juice and peel for the lime.

1 cup key lime juice
1/4 cup key lime zest
1 1/2 cups sugar
1/2 cup heavy cream
1 1/2 cups whole milk

Whisk together lime juice, zest, and sugar in a big bowl. (A microplane peeler is easiest way to shred the peel.) Stir in cream and milk. Taste. Citrus varies in intensity so be sure to check. Add sugar, a tablespoon at a time, to sweeten or add milk if the flavor is too intense. Chill. Freeze in ice cream freezer.

Making Popsicles

When the ice cream is still soft, drop forkfuls into ice cream bar molds. A fork is better than a spoon as it's narrow enough to fit into the mold, allowing you to press the ice cream down to help eliminate air bubbles. Put on the top of the mold and stick in ice cream sticks well down in the ice cream. If you don't place the sticks in deeply, the bars can be difficult to remove from the molds. Freeze overnight. Have the hot water running before you remove the mold from the freezer. Stick molds immediately under the hot water, letting the water run over each bar mold for several seconds. Take the top off and remove the bars. If a bar won't come lose, let the hot water run over the mold again. You need to get the bars out quickly because if the sherbet warms, the sticks loosen and you won't be able to remove the bars from the molds. If than happens, put the mold back in the freezer and try when frozen hard again. Place each bar in a small zip-lock snack bag to store.

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