This sherbet is only as good as the iced coffee that goes into it, so use the best you can get or make. Once you've managed that, this recipe comes together in less than ten minutes and is churned in another twenty.
The gelatin isn't strictly required, but it does help a bit with scoopability. If you want a richer product, substitute half-and-half or heavy cream for the milk.
As is the case with many water ices, this is best if left to sit on the counter ten to fifteen minutes before serving, lest you want to attack it with an ice pick instead of an ice cream scoop.
Iced Coffee and Almond Sherbet
About This Recipe
|Yield:||Serves 8 to 10 (makes 1 quart)|
|Active time:||10 minutes|
|Total time:||30 minutes|
|Special equipment:||ice cream maker|
|This recipe appears in:||Scooped: Iced Coffee and Almond Sherbet|
- 1 cup whole milk
- 1 teaspoon gelatin
- 3 cups very cold iced coffee
- 3/4 cup sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/2 cup sliced almonds, toasted
In a small bowl, combine milk and gelatin. Stir well to incorporate. Set aside and let gelatin bloom for 5 minutes.
In a medium bowl, whisk iced coffee, sugar, salt, and vanilla aggressively until sugar is dissolved. In a small saucepan on very low heat, bring milk to a bare simmer, then stir into iced coffee.
Churn in ice cream machine according to manufacturer's instructions. Stir in toasted almonds and transfer to an airtight container, then freeze for 2 to 3 hours or until firmly set. Let sherbet sit at room temperature 10 to 15 minutes before serving.