Browsing Tag

Citrus

Creamsicle Chiffon Pie

Desserts, Pie

Creamsicle Chiffon Pie // www.acozykitchen.com

My year is broken into two pie seasons (ehhh…maybe three, actually): spring, summer and Thanksgiving. (T-Day is just one big ol’ pie season unto itself!) Summer is usually when my fruit pie game is strong. If I’m not doing pies than cobblers are usually my move. And during Spring I usually start getting into pies by way of a crumble or something. I like to ease into it and I did, just last week with this Rye Rhubarb Walnut thingy. Today, I’m going all in. PIE!

This pie comes from my newest cookbook crush, First Prize Pies by Allison Kave.

It’s full of pies for every month of year. The pictures are really pretty, the flavor combinations are interesting and delicious-sounding and the book is beautifully formatted. I know we’re in April but I ended up settling on a pie from October chapter and swapping out regular oranges for cara cards, but feel free to use what you can find at the grocery store.

Creamsicle Chiffon Pie // www.acozykitchen.com

I sometimes imagine what it’d be like to run a pie shop. In my dreams I’d own one. It’d also be in a dreamy land in which I could run a pie shop, bake a bunch of pies, be blind to spreadsheets and magically sleep 8 hours a night. I know this land doesn’t exist and running a pie shop would require me to worry about a gamut of unromantic, un-pie-related things.

Have I told you how much I hate spreadsheets?

If I’m lucky I’d have a partner who would be in charge of all things business. I’m sure he’d be constantly nagging me about my addiction to using fancy chocolates, butter and fruit in pies, in which my reply would be with a gigantic, attitude-filled shrug that’d look a bit like this:

¯_(ツ)_/¯

(If you know me, you know how much I love that dang shrug emoticon.)

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Homemade Orange Sherbet

Desserts

This Homemade Orange Sherbet ice cream is creamy, delicious and has a flavorful orange flavor due to the the fresh orange juice and zest. This recipe is super easy to throw together and freezes within 3 to 4 hours.

Homemade Orange Sherbet

Umm…okay, so I just learned that orange sherbet is not spelled orange sherBERT. No ‘r.’ Why is it pronounced like sorbet if we don’t pronounce it like that? Why make our lives more difficult, English language?! Why?!

It has been my dream for the last few weeks to make homemade trashy rainbow sherbet, but without all the food coloring. I’m still trying to figure that out in my brain because we need to do that. Growing up I had a serious fondness of orange sherbet, especially the variety that came in those gigantic plastic tubs with the plastic lid on it. I loved orange sherbet. And I still do, except now I’m not really down with eating the stuff with weird chemicals and stuff. I want a natural situation.

Homemade Orange Sherbet

Turns out it’s not that difficult to make normal-no-chemical sherbet.

How to Make Homemade Orange Sherbet

  1. This recipe couldn’t be easier. It’s all made in a blender!
  2. Add the fresh orange juice, sugar, orange zest, vanilla in a blender.
  3. Blend it up!
  4. Pour it into your freezer vessel, and mix in the milk and the remaining orange zest.
  5. Press a piece of plastic wrap onto the surface of the mixture.
  6. Transfer to the freezer until frozen.

That’s it! Couldn’t be simpler!

Homemade Orange Sherbet

Homemade Orange Sherbet

How to Eat Orange Sherbet

  • Put it on a cone. (Preferably a waffle cone.)
  • Open the freezer door and eat it with a spoon.
  • Add it to a glass and then pour ORANGE CREAM SODA on top of it!

Number three is the move. Definitely the move.

Homemade Orange Sherbet // www.acozykitchen.com

Homemade Orange Sherbet Recipe

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5 from 3 votes
Serving Size: 1 quart
Calories: 233kcal
This Orange Sherbet ice cream is creamy, delicious and has a flavorful orange flavor due to the the fresh orange juice and zest.

Ingredients

  • 1/2 cup granulated sugar , (or cane sugar)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons finely grated orange zest, (from about 2 navel oranges), divided
  • 1/2 teaspoon kosher salt
  • 2 cups freshly squeezed orange juice, about 2 pounds
  • 1 tablespoon lemon juice
  • 1 1/2 cups whole milk

Directions

  • In the jar of a blender, add the sugar, vanilla extract, 1 tablespoon or orange zest, salt, orange juice and lemon juice. Pulse until the sugar is dissolved, about 30 seconds. Transfer the mixture to a mixing bowl and whisk in the milk. Cover the bowl with plastic wrap and place it in the refrigerator until very cold, about 2 hours.
  • Pour the mixture into a an ice cream maker and proceed according to the directions of your ice cream maker, or until it reaches the consistency of soft serve. Add the reserved 1 tablespoon orange zest.
  • Transfer the sherbet to a freezer safe container and place in the freezer until very firm, about 3-4 hours or ideally overnight.
  • Serve it in a bowl, in a cone, or my favorite way, in a glass with orange cream soda poured over it. Yum.
  • This orange sherbet will stay good in the freezer in a freezer-safe container for up to 3 months.
CourseDessert
CuisineAmerican
Keywordhomemade orange sherbet, how to make orange sherbet, make orange sherbet, orange sherbet recipe
Calories: 233kcal | Carbohydrates: 32g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 12mg | Potassium: 43mg | Sugar: 32g | Vitamin A: 32IU | Vitamin C: 6mg | Calcium: 32mg
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If you make this Homemade Orange Sherbet, let me know on Instagram! 

Looking for more summertime dessert recipes? Here are some favorites: 

Roasted Rainbow Carrot Salad (with Citrus Cumin Dressing)

Salads

The real name of this salad should read:

“Roasted Rainbow Heirloom Carrot Goat Cheese and Avocado Salad with a Citrus Cumin Dressing.”

But! it needed some tweaking. Let’s not do recipe titles that read like paragraphs. Not a good look. Also the word “rainbow” is way cuter than the word “heirloom.” (I think.) Who doesn’t want to eat a rainbow?! No one.

This dish is like a plate full of skittles…but in carrot form.

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