Honeydew Ginger Sherbet

I recently took this sherbet to an ice cream social.  It was well received, and people were requesting the recipe.  So as promised, here it is.

A little background on this flavor.  When I was a kid living in Conroe, TX.  There was a local creamery that made HoneyDew Ginger Ice Cream.  I'm not going to lie, Rocky Road was my favorite ice cream at the time.  I remember watching my parents and their friends become completely obsessed with this ice cream.  I've talked to different Texans while living in McKinney or Garland, and again while living in San Antonio. I have figured out something similar to that ice cream.  Although I decided to make a Sherbet to keep it lighter and more refreshing for hot Summer days.  If you're a Texan and you remember this ice cream, please let me know if you think it is close.  Sadly, when Blue Bonnet ice cream came out, this creamery and a couple of other small family creameries couldn't compete and went out of business.

Honeydew Ginger Sherbet

1 cup of whole milk or coconut milk

1/2 cup raw sugar

1 tbsp coconut oil

1 1/2 cup honeydew juice (strained)

2 tbsp lime juice

1 tsp of fresh ginger, minced

3 egg yolks

1/2 tsp agar agar or gelatin plus 2 tbsp hot water

pinch of pink salt

1 tbsp honey

1 tbsp whipped cream vodka

1 tsp vanilla extract

1/8 cup crystallized ginger, minced

In a large bowl, add the strained honeydew juice, lime juice, egg yolks, diluted agar agar, and salt.  In a saucepan over medium heat, add your milk, raw sugar, and coconut oil.  Heat the milk mixture for 10 minutes, make sure it's steaming, not boiling.  You want it to thicken the milk slightly and make sure the sugar is completely dissolved.  I take about 1 cup of the milk mixture and add it to a Pyrex measuring cup. I slowly pour it into the egg mixture, whisking constantly.  I usually add a few drops at a time.  This is called tempering the eggs, and it keeps them from becoming scrambled eggs.  Then use a spatula to scrape the egg mixture back into the saucepan.  Cook for 10 minutes.  Sadly, unlike ice cream or gelato, this won't coat a spoon to show you that it is done.  Don't worry, that is why I added the agar agar.  The consistency will be just like any store brand.  Add the honey, vanilla extract, and whipped cream vodka and place in an ice cream container.  Chill for at least 4 hours.  I forget about mine half the time, and it usually goes overnight.  Start precooling your ice cream maker.  Mine has a bell when it's time to add the sherbet.  Pour into the machine.  I select the medium sorbet setting on my ice cream maker. At the mix-in stage, add the crystallized ginger.  When it's done, chill in the freezer for at least two hours before eating.

Bonus: If you have a dehydrator, you can save the pulp from the honeydew, spread it on a baking sheet covered with parchment paper, and put it in your dehydrator at 140 degrees for about 3 1/2-4 hours. You will then have honeydew fruit leather.

I use the coconut milk I make in my Miomat milk maker.  Any of my ice cream recipes can be adapted to use coconut milk. Just remember that you need 1 tbsp of coconut oil for milk and add 2 tbsp for half and half.

Mango Sherbet

Watermelon Mint Frozen Yogurt

Coconut Watermelon Sherbet

 

When life melts, have ice cream.

 - Unknown