Blood Orange Sherbet
1 1/2 cups pecans, raw
2 1/2 cups fresh squeezed blood orange juice (from about 8 blood oranges)
1/3 cup brown rice syrup
1/3 cup light agave nectar syrup, (or maple syrup)
2 tablespoons organic light granulated sugar
1 pinch sea salt
1 teaspoon lecithin
1/2 cup fresh squeezed blood orange juice (from about 2 blood oranges)
1 tablespoon lemon juice (from half of a lemon)
1 teaspoon orange extract (or orange oil)
1 tablespoon orange zest
1/3 cup blood orange slices (both from half a blood orange)
Blend all custard ingredients (except second part of orange juice, lemon juice, and orange extract) at a very high speed until nuts are completely pureed (not gritty) and mixture is smooth. Total time for blending should be about 8 minutes at high speed or longer for blenders that blend at lower speeds.
Transfer mixture to a sauce pan, and heat over medium heat to thicken custard. Mix frequently with a wire whisk.
Heat at low simmer for about 8 minutes. Mix in second part of orange juice, lemon juice, and orange extract.
For most ice cream makers, it is best to refrigerate the custard overnight, and then freeze in an ice cream maker as directed by the manufacturer. If you have an ice cream maker that can completely freeze warm custards, you can freeze while the custards is still warm, but it usually works best to refrigerate the custard first.
If you do not have an ice cream maker, start with the refrigerated mixture and pour into a large rectangular pan, freeze until solid (but not hard) and blend again. Freeze in a regular bowl. Remove from freezer about 30 minutes before serving.
Garnish individual servings with orange zest and slices. Makes about 4 cups.
- "Orange Sherbet" - use regular fresh squeezed orange juice in place of the blood orange juice, and reduce the agave syrup to 1/4 cup (since regular oranges tend to be a little sweeter than blood oranges).
- "Tangerine Sherbet" - use fresh squeezed tangerine juice in place of the blood orange juice, tangerine extract in place of orange extract, and reduce the agave syrup to 1/4 cup (since tangerines tend to be a little sweeter than blood oranges).
- As the sweetener, any combination of unrefined sweeteners (maple syrup, brown rice syrup, barley malt syrup, agave nectar, etc.) can be used, and in varying amounts depending on your tastes (see "Dessert Notes" for more information about sweeteners).