(#48) CHERRY KEY LIME: Sherbet!

We've made ice cream, vegan "ice creams," frozen yogurt, and sorbet, but we've been missing one thing.  As we're approach our 50th flavor, we figured it was about time we made some SHERBET!

Who here actually pronounces it sher-bet and who pronounces it sher-bert? I have to admit I catch myself adding in that mysterious R now and then. 

Sarah squeezes a ton of key limes as Chloe snapchats instead of offering to help. 

I love this flavor for three reasons.

1) It reminds me of a raspberry lime rickey - so good on a hot summer day!
2) It's like an adult version of a Flinstone's push-up. The cherry and grape sherbets were my favorite!
3) I just love cooking with cherries.

Scoopsies' Cherry Lime Sherbet

(yields about 1 quart)

3 cups fresh pitted cherries

3 teaspoons lime zest

3/4 cup fresh key lime juice

2 cups whole milk

1 cup heavy cream

3/4 cup sugar

1/8 tsp guar powder

(#5) LEMON GINGER: A Taste of Spring

 Daylight savings is here and Spring is but a few weeks away.  The pastel dresses and cute cardigans are ready to come out.  As are the light and fruity flavors that we've been waiting to make!  This lemon ginger ice cream is refreshing like a sherbet--it melts so sweetly in your mouth! 

 Spicy, sweet, and sour in one flavor!  

Recommended: Absolutely garnish your scoop of lemon ginger with berries (we put blackberries on ours!)  

Lemon Ginger Ice Cream

(yields about 1 quart)

2 cups heavy cream

1 cup whole milk
3/4 cup granulated sugar
pinch of salt
3/4 cup sliced fresh ginger
lemon zest, 4 lemons
5 large egg yolks
1/4 cup fresh lemon juice

recipe adapted from FineCooking