When I was a little girl, I was absolutely CRAZY about the ice cream man. My ears were conditioned like a hawk and I was able to pick up the lowest decibel of that “ice cream man music”….I can still hear it in my head…
For some reason, my dad had a soft spot for me, his youngest. And whenever I could hear the faint noise coming closer, I would dart into the house and ask if I could get an ice cream. He usually gave in, mainly because I think he loved the ice cream man as much as I did.
I can remember one time sitting at the end of my driveway-waiting. Brown hair, pig tails, my yellow cotton dress, oxford shoes, and my luggage colored, suede western purse with fringes hanging off the bottom. I just sat there. For two hours. What 6 year old do you know has that sort of dedication--to anything?
The ice cream man didn’t come that day, and when I went back into the house, my dad asked me if I got my ice cream (he had been watching me from our front bay window and knew he hadn’t). With my head to the floor, I shook my head. Barely able to keep it together. He laughed with his signature head thrown back laughter and took me into the kitchen and gave me an orange cream push up pop. It may or may not have been what I would have picked from the ice cream man (I usually got some mickey mouse or superman concoction) but I still remember that.
I still love push up pops….
So when I was on a library trip before my trip to Europe, I wandered over to the cookbook section and grabbed Williams Sonoma Ice Cream book….and the first thing I saw was Orange Sherbet. I knew I had to make it!
You won’t believe how much it reminded me of those push ups..and the day the ice cream man didn't show up.
(Twilight zone…the ice cream man just passed my house….gotta jet….I need to catch that man (or lady)!)
Recipe derived from: Williams Sonoma Ice Cream
1 cup low fat milk
1 cup half-half
2 cups freshly squeezed orange juice
¼ cup sugar
1 tablespoon vanilla extract
Pour orange juice into a fine mesh sieve to get the pulp out. Then combine orange juice and sugar with a whisk until the sugar completely dissolves. Add milk and vanilla extract, whisk together until fully combined.
Run the mixture through a ice cream maker according to the manufacturer’s instructions. I use a Cuisinart and I put mine in for about 20 minutes.
Remove sherbet from ice cream maker and store in an airtight container in the freezer for 2 hours before serving.