Peach And Buttermilk Sherbet Recipes

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CREAMY PEACH SHERBET



Creamy Peach Sherbet image

Cool fruity sherbet is a satisfying way to finish off a filling meal. I make this light dessert for my family and guests often.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4 servings.

Number Of Ingredients 6

2 cups frozen, unsweetened peach slices, partially thawed
2 tablespoons orange juice concentrate
Freshly grated nutmeg to taste, 1/8 to 1/4 teaspoon
1 teaspoon vanilla
2 tablespoons sugar or 1 to 2 packets sweetener
1/2 cup plain, nonfat yogurt

Steps:

  • In food processor or blender, pulse/chop peaches. Add remaining ingredients; blend until creamy. May be served immediately or stored in freezer until serving time. (Other frozen fruits may be substituted for peaches.)

Nutrition Facts :

PEACH SHERBET



Peach Sherbet image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 2

6 large, ripe peaches
1 cup sweetened condensed milk

Steps:

  • Peel and slice peaches, then freeze until firm. Blend with condensed milk (in batches, if necessary) until creamy and smooth. Eat immediately soft-serve-style, or freeze in a loaf pan up to 3 days.

PINEAPPLE BUTTERMILK SHERBET



Pineapple Buttermilk Sherbet image

This icy sweet sherbet from Dolores Kastello of Waukesha, Wisconsin stirs up easily for freezing in a jiffy.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 1-1/4 quarts.

Number Of Ingredients 3

1 can (20 ounces) unsweetened crushed pineapple, undrained
2 cups buttermilk
3/4 cup sugar

Steps:

  • In a large bowl, combine all ingredients; stir until sugar is dissolved. Pour into an 8-in. square dish. Cover and freeze 1 to 1-1/2 hours or until mixture begins to harden. , Stir; freeze 3-4 hours longer or until firm, stirring occasionally. To use, remove from freezer 20 minutes before serving.

Nutrition Facts : Calories 113 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 57mg sodium, Carbohydrate 26g carbohydrate, Fiber 1g fiber), Protein 2g protein.

PEACH AND BUTTERMILK SHERBET



Peach and Buttermilk Sherbet image

This dessert celebrates summer's just-ripening crop of stone fruits.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 quart

Number Of Ingredients 7

4 large ripe yellow peaches (about 1 3/4 pounds), pitted and quartered
3/4 cup sugar
1/4 cup light corn syrup
3 tablespoons fresh lemon juice
1/2 teaspoon coarse salt
1 1/2 cups buttermilk
1 cup whole milk

Steps:

  • Bring peaches and sugar to a gentle simmer in a medium saucepan over medium heat. Cover, and cook, stirring occasionally, until peaches are soft, about 20 minutes. Let cool 10 minutes. Puree peaches and their syrup in a food processor. Pass through a medium sieve into a bowl; discard solids.
  • Whisk together corn syrup, lemon juice, and salt, and pour into peach puree. Whisk in buttermilk and milk. Cover, and refrigerate 30 minutes.
  • Freeze in an ice cream maker according to the manufacturer's instructions, until thick and creamy, 35 to 45 minutes. Transfer to an airtight container.

BUTTERMILK SHERBET



Buttermilk Sherbet image

Provided by Food Network Kitchen

Time 5h

Number Of Ingredients 0

Steps:

  • Whisk 1 quart buttermilk, 1 cup sugar, 1/2 cup sour cream and the zest and juice of 1 lemon in a bowl until the sugar dissolves. Refrigerate at least 2 hours. Churn in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, at least 3 hours.

BUTTERMILK SHERBET WITH SPICY PEANUT BRITTLE



Buttermilk Sherbet with Spicy Peanut Brittle image

Provided by Food Network

Categories     dessert

Time 51m

Yield 6 to 8 servings

Number Of Ingredients 15

2 cups water
1 cup sugar
2 cups buttermilk
1/4 teaspoon vanilla extract
Vegetable oil
1/2 cup water
2 cups sugar
1/4 teaspoon cream of tartar
1 cup light corn syrup
1 teaspoon cinnamon
1 teaspoon toasted, ground ancho chile pepper
1 teaspoon ground cumin
2 tablespoons unsalted butter
2 cups roasted, salted peanuts
1 teaspoon baking soda

Steps:

  • Make the sherbet:
  • Combine the sugar and water in a saucepan and bring to a boil. Let cool slightly, then whisk in the buttermilk and vanilla. Refrigerate until cold, then freeze in an ice cream machine.
  • Using vegetable oil, generously oil a sheet pan (preferably one with sides), at least 11 by 17 inches. In a heavy saucepan, big enough to accommodate the additional ingredients, combine the water, sugar, cream of tartar, and corn syrup and bring to a boil over medium heat. Using a candy thermometer, boil the mixture until it reaches 350 degrees F. Remove from the heat and, working quickly, whisk in the spices. Stir in the butter, peanuts, and baking soda. Pour the mixture onto the oiled pan and spread it out a bit with a wooden spoon, to about 1/4 to 1/2-inch thickness. Don't spread it too thinly. Let harden, uncovered, in a cool place, 30 to 45 minutes. (To wash the saucepan, soak it overnight). Using your hands, break the brittle into pieces. Store in an airtight container. Serve with scoops of sherbet.

EASY PEACH SHERBET



Easy Peach Sherbet image

Make and share this Easy Peach Sherbet recipe from Food.com.

Provided by Geema

Categories     Frozen Desserts

Time 8h5m

Yield 4 serving(s)

Number Of Ingredients 3

1 (12 ounce) can peach nectar (mango or apricot is good too)
4 sprigs of fresh mint
1 fresh peach, sliced

Steps:

  • Pour nectar into a shallow container like an ice cube tray and place in freezer.
  • When firm, place in a food processor and process until fluffy.
  • Refreeze until firm.
  • Spoon into dessert dishes and top with fresh sliced peaches and sprigs of mint.
  • The mango variation is delicious too especially with juicy ripe fruit on top.

BUTTERMILK SHERBET



Buttermilk Sherbet image

Categories     Milk/Cream     Dessert     Lemon     Gourmet

Yield Makes about 1 1/2 quarts

Number Of Ingredients 6

4 cups buttermilk
1 1/2 cups light corn syrup
1/2 cup fresh lemon juice
1/2 cup sugar
the freshly grated zest of 4 lemons plus, if desired, strips of zest, removed with a vegetable peeler and sliced thin, for garnish
a few drops of green food coloring if desired

Steps:

  • In a bowl combine well the buttermilk, the corn syrup, the lemon juice, the sugar, the zest, and the food coloring and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Pack the sherbet into an airtight container and freeze it until it is firm. Serve scoops of the sherbet garnished with the strips of zest.

PEACH RIPPLE SHERBET



Peach Ripple Sherbet image

Vanilla ice cream with a ripple of fresh peaches.

Provided by maggie

Categories     Peach Desserts

Time 1h

Yield 8

Number Of Ingredients 4

3 cups low-fat vanilla ice cream, divided
2 very ripe peaches, peeled and chopped
1 ½ teaspoons lemon juice
2 drops almond extract

Steps:

  • Place ice cream in the refrigerator until softened to the texture of soft-serve ice cream, 20 to 30 minutes.
  • Combine peaches, lemon juice, and almond extract in a blender. Add 1/2 cup softened ice cream; blend until smooth.
  • Fold blended peach mixture into the remaining 2 1/2 cups softened ice cream, creating a marble effect. Cover and freeze until firm, 30 minutes to 1 hour.

Nutrition Facts : Calories 88.7 calories, Carbohydrate 14.4 g, Cholesterol 13.4 mg, Fat 2.4 g, Fiber 0.2 g, Protein 2.4 g, SaturatedFat 1.4 g, Sodium 37.6 mg, Sugar 12.5 g

BUTTERMILK SHERBET



Buttermilk Sherbet image

Categories     Milk/Cream     Ice Cream Machine     Mixer     Dairy     Dessert     Vegetarian     Spring     Summer     Winter     Gourmet     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 pint

Number Of Ingredients 4

5 large egg yolks
1/2 cup sugar
2 tablespoons water
2 cups well-shaken buttermilk

Steps:

  • In a large bowl with an electric mixer beat yolks until thick and pale.
  • In a very small saucepan heat sugar and water over moderately high heat, stirring, until a thermometer registers 215°F. Remove pan from heat. With mixer on low speed, add sugar mixture to yolks in a slow stream. Increase speed to high and beat mixture until thick and ribbonlike. Whisk in buttermilk.
  • Freeze custard in an ice-cream maker. Transfer sherbet to an airtight container and put in freezer to harden. Buttermilk sherbet may be kept 1 week.

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