Mine still comes out crumbly. I think it needs more solids, meaning either I could play with the types of sugar (pro sorbet recipes often use a powder made from dried sugar syrup known as atomized glucose) or add some powdered milk. Powdered milk might wash out the tangy flavor though, which is really nice right now.
Meyer Lemon Buttermilk Sherbet Recipe
- 2 cups buttermilk
- 1/2 cup juice and zest from 2-3 Meyer lemons
- 86g sugar
- 86g corn syrup
- 1 tsp ice cream stabilizer (or you could use low-sugar pectin or gelatin, etc.)
- Heat buttermilk and corn syrup together to 104 F.
- Add stabilizer mixed with sugar, whisking vigorously. Heat to 185 F.
- Remove from heat, transfer to ziploc bag, chill in ice bath until cool.
- Rest overnight in fridge.
- Add to ice cream maker and pour in lemon juice and zest after.
- Do not over-churn. This is more like a sorbet than an ice cream, so it should be stopped on the early side, well before it gets fluffy.