Lemon Blueberry Sherbet

Instructions

1. Prepare ripe fruit purée and/or citrus juice; weigh the edible, strained fruit quantities stated. For acidic rhubarb or cranberries, cook and cool fruit before blending.
2. In a saucepan combine sugar, corn syrup and water; warm just until sugar is completely dissolved, then cool syrup in an ice bath.
3. In a blender combine chilled fruit, measured lemon juice and cooled sugar syrup; blend until smooth.
4. With the blender running at low speed, add cold pasteurized whole milk slowly. Blend briefly to emulsify; if strongly acidic fruit visibly curdles milk, strain and reblend only after chilling.
5. Cover and chill the complete base at 40°F (4°C) or below for at least 4 hours until very cold.
6. Churn in a pre-frozen domestic ice cream maker 20–30 minutes or until the texture resembles soft serve; follow machine capacity instructions.
7. Transfer to a chilled lidded container and harden in a 0°F (-18°C) freezer for 2–4 hours; temper 5–10 minutes in refrigerator before scooping.