Six… it’s a nice number, isn’t it? I’m partial to it. I figure if I’m Hungry Enough To Eat Six then why not share six things to be hungry for. Perhaps it will be six ways to use an ingredient – a good friend suggested that I share six ways to use bacon! Or six variations on a favorite dish. Perhaps six ways to use a particular kitchen gadget.
Will there someday be a companion feature named “Half Dozen of Another”? Very likely so.
This feature is Six Ways With Cherries. The first of the six? A yummy sherbet! I was recently asked if sherbet and sorbet are the same thing, and having just done some research on the topic of frozen treats I was ready with the rundown!
Ice Cream: made with cream and/or milk, sweeteners, and add-ins such as nuts, candy or chocolate. Ice cream typically has between 8% and 10% milk fat.
Sherbet: typically made with sweetened liquid (like juice) and water, and may also contain milk, egg whites, or gelatin. Not as heavy as ice cream but more so than ices or sorbet.
Sorbet: contains no milk products, and it is lightly sweetened. Sorbets can be sweet or savory, and have a smoother consistency than ices.
Ices: also called granitas. They are made with water, sweetener, and flavorings or juices. They have a more coarse, granular texture.
This sherbet is made with milk and half-and-half, and is loaded with fresh, sweet cherries…
and big chunks of white chocolate.
*This is a feature named Six Of One! Since I’m Hungry Enough To Eat Six I figured I would share six things to be hungry for. It may be six ways to use an ingredient, or six variations on a favorite dish. Perhaps six ways to use a particular kitchen gadget.
Here are five more ways to love cherries!
Cherry White Chocolate Sherbet
*Adapted from a recipe in the 1942 edition of The Good Housekeeping Cook Book
- 3 tablespoons lemon juice
- 3/4 cup granulated sugar
- 1 cup whole milk
- 1 cup half-and-half
- 10 ounces sweet cherries, pitted
- 8 ounces white chocolate chunks or chips
- Place the pitted cherries in the bowl of a food processor. Pulse several times until the cherries are finely chopped. Set aside.
- In a large bowl beat together the lemon juice and granulated sugar until well combined. While beating, slowly pour in first the milk, and then the half-and-half. Stir in the chopped cherries and juice, and the white chocolate.
- Pour the mixture into the bowl of an ice cream maker. Process the sherbet according to the manufacturer's instructions, freezing until the mixture is firm but scoopable. It is best the day it's made but may be transferred to a sealed container and stored in the freezer for about 1 week.
- Makes about 2 pints.