I don’t eat out a lot but last year I was lucky enough to try milk sorbet TWICE at two different restaurants.
The first was at ‘The Peacock‘ in Rowsley where it was the perfect companion to a dense chocolate tart. The second was at the wonderful ‘John’s House‘ in Mount Sorrel where it came on top of a hot rice pudding – an odd sounding pairing but an absolute delight.
After these two memorable food experiences I decided to try and make it myself. This recipe from Donna Hay was the first that came up on a google search and I haven’t bothered to try any others because it is perfect.
We are divided in our family as to whether milk sorbet is preferable to a good old-fashioned vanilla ice cream but I’m totally convinced that it is better in some circumstances, such as with very rich deserts where it offers a lighter and more refreshing note of contrast. It is great just on its own though (I seem to say that a lot on this blog).
You will need an ice-cream maker for this recipe. As I’ve said before, I have a Magimix Le Glacier ice cream maker – the cheaper sort where you have to freeze the bowl overnight before using. This remains one of my best used kitchen appliances*.
*PS. I have not been paid by Magimix to say this.
Donna Hay’s Milk Sorbet
- 1 cup/220g of caster sugar
- 1 cup/250ml of water
- 3 cups/650ml of full fat milk (I used Tesco Finest Channel Island milk)
- 2 tablespoons of lemon juice
Place the sugar and water in a saucepan over high heat and stir until dissolved. Bring to the boil and cook for 4 minutes, stirring occasionally.
Set aside and allow to cool completely.
Once cool add the milk and lemon juice.
Churn in an ice-cream maker until firm (about 20 minutes) and freeze until required.
You will need to leave the sorbet at room temperature for around 30 minutes before serving.
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