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Prep Time: 20 Minutes Cook Time: 160 Minutes |
Ready In: 180 Minutes Servings: 1 |
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This sherbet in waffle cups is the creation of Jorge Rocha Carmona and his wife, Claudia Mendez, owners of Rome Pastelera, Billy Cross's favorite pastry shop in Oaxaca. Ingredients:
2 teaspoons cornstarch |
1 1/4 cups sugar |
1 1/2 cups whole milk |
1 large egg yolk |
1/2 teaspoon finely grated fresh lime zest |
1/2 cup fresh lime juice |
2 cups plain whole-milk yogurt |
waffle cups for serving, optional |
Directions:
1. Whisk together cornstarch and 1 cup sugar in a 1 1/2- to 2-quart heavy saucepan, then slowly whisk in milk. Bring to a boil over moderate heat, whisking, then simmer, whisking occasionally, 2 minutes.
2. Whisk together yolk and remaining 1/4 cup sugar in a bowl and add hot milk in a slow stream, whisking constantly. Transfer to saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until slightly thicker and a thermometer registers 170°F. (Do not let boil.) Pour custard into a clean bowl. Whisk in zest, juice, and yogurt. Chill until cold.
3. Freeze custard in ice-cream maker. Transfer to an airtight container and put in freezer to harden.
4. Serve in waffle cups if desired.
5. Cooks' notes: `83;For the best texture, make the sherbet the day it will be served. `83;To quick-chill custard before churning, set bowl in a larger bowl of ice and cold water and stir occasionally until cold.
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