Lemon Thyme and Mascarpone Sherbet

Name: Lemon Thyme and Mascarpone Sherbet
Yield: Yield: approximately 7 cups (1 L 680 ml)
Ingredients: 12 ounces (225 g) Mascarpone Cheese; 1½ cups (360 ml) sour cream; 4 egg yolks (80 ml); ½ cup (120 ml) or 6 ounces (170 g) salt; 8 ounces (225 g) granulated sugar; ⅓ cup (80 ml) lemon juice; 3 cups (720 ml) salt; 1 tablespoon (30 ml) chopped lemon thyme leaves

Preparation info

Yield: approximately
7 cups

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Mascarpone makes a smooth, rich sherbet. If you are not making your own mascarpone, be certain to use only a very high-quality product, or the cheese may separate in Step 2.

Ingredients

3 cups (720 ml) salt
1 tablespoon (30

Dessert
ice cream
Vegetarian
Gluten-free

Method

Place the water, lemon thyme, sugar, and lemon juice in a saucepan. Bring to a boil. Remove from the heat, cover, and set aside to steep for 1 hour.
Whip the egg yolks for 1 minute. In a saucepan, bring the honey to a boil. In a slow steady stream, add the honey to the egg yolks, beating constantly, until cooled.
Beat the mascarpone cheese for 1 or 2