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Cream Soda Sherbet

Source of Recipe

From "Down South" by Donald Link


Recipe Introduction

"Who didn't love orange sherbet as a kid—especially after a hot summer day of swimming and playing outside? Sherbet is the refreshing middle ground between sorbet, made of juice and sugar, and full-on ice cream. A small amount of heavy cream rounds out sherbet's refreshing, icy texture. Cream soda gives this recipe a nostalgic flavor that takes me back to push-up pops from the ice cream truck and the root beer floats we made at home on the weekends. Barq's Red Cream Soda creates a wild pink color that will be a hit with both kids and grown-ups."

List of Ingredients

â—¦ 1 ½ cups sugar
â—¦ â…” cup light corn syrup
â—¦ 1 vanilla bean, split and scraped
â—¦ 1 quart heavy cream
â—¦ 2 (12-ounce) cans of your favorite cream soda


Recipe

If you're using a canister-style ice cream machine, freeze the canister for at least 12 hours or, preferably, for 24 hours.

Heat the sugar, corn syrup, vanilla bean, and half of the cream in a heavy 2-quart saucepan over medium heat, stirring, until the mixture comes to a boil. Remove from the heat and stir in the remaining cream. Refrigerate the mixture for at least an hour.

Remove the vanilla bean and discard. Stir in the cream soda and freeze according to the manufacturer's instructions, until the sherbet has the texture of soft-serve ice cream.

Serve immediately, or transfer to a storage container and freeze until needed.

Makes 2 quarts