Summer is here! In my family both the winter and summer solstice’s were a time of celebration. My parents would often host a party in the winter and now that I have my own family we now often have a gathering of friends for the summer solstice. This recipe is one of my favorites. Buttermilk can be quite high in sugar from lactose but the flavor is hard to imitate… so I kept it in! I hope you find this little bit of celebratory indulgence as delicious as my family does.
Buttermilk Sherbet with Peaches and Rum Caramel
Author: Jennifer Knollenberg
Nutrition Information
- Serves: 1
- Serving size: 1
- Calories: 345
- Fat: 27.6g
- Carbohydrates: 28.2g
- Fiber: 20.3g
- Protein: 4.2g
Ingredients
- Buttermilk Sherbet
- 2 cups heavy cream
- 2 cups cold buttermilk
- ¼ cup lemon juice
- ⅔ cup xylitol
- 1 pinch pure powdered stevia
- 1 tsp lemon zest
- ¼ tsp salt
- ⅛ tsp xanthan gum
- 1 tsp vanilla
- Rum Caramel
- ½ cup xylitol
- ⅓ cup heavy cream
- 2 tbsp unsalted butter
- ⅛ tsp Kosher salt (up to ¼ tsp)
- ⅛-1/4 tsp xanthan gum
- 2 tsp vanilla
- 1 tbsp dark rum
- 2 peaches, diced
Instructions
- Buttermilk Sherbet
- In a small saucepan heat 1 cup of the cream with the xylitol, stevia, lemon zest, and salt over medium-high heat. Continue to heat until all the sweetener has dissolved. Sprinkle on the xanthan gum whisking until slightly thickened then remove from the heat and allow to cool for 15 minutes.
- To the cooled cream mixture add the remaining cold cream, buttermilk, lemon juice and vanilla. Pour the mixture into a plastic container, cover with a lid and put it in the refrigerator for at least 4 hours or overnight.
- Place the mixture in an ice cream maker and follow manufacturer directions. Once the sherbet is done serve immediately or pack into a freezer-safe container and place in freezer. This sherbet will keep in the freezer for up to one month. Place frozen sherbet in the refrigerator for 20-30 minutes before serving and use an ice cream scoop that has been dipped in hot water to serve more easily. Makes about 1 quart; 1 serving = ½ cup.
- Rum Caramel
- Place xylitol in a heavy sauce pan over medium high heat until it liquefies. Continue to heat for 3-5 minutes or until the mixture reaches 390°F; using a kitchen thermometer. Note: the mixture may smoke but will not change color, this is normal, do not remove it from the heat.
- While the xylitol is cooking, in a small sauce pan heat the cream until bubbles just begin to form on the outer edges of the pan. Keep warm over low heat until ready to use. (Can also simply be heated in the microwave for about 1 min till it begins to bubble on the edges.)
- Once the xylitol has reached 390°F, remove the pan from the heat and add the hot cream (stand back as it may sputter). Whisk in the butter and salt (more may be added depending upon level of saltiness desired) until fully incorporated.
- Sprinkle the xanthan gum over the mixture and add the vanilla and rum; whisk until smooth and thickened. Serve immediately or store in the refrigerator for up to 2 weeks in a tightly sealed container. Gently rewarm in the microwave or on low in a sauce pan. Makes ¾ cup. 1 tbsp per serving.
- Putting it all together: Serve the ice cream with ⅛th of the diced peaches and 1 tbsp warm caramel - ENJOY!
Notes
Net Carbs : 7.9g
SugarOH: 16g
SugarOH: 16g
