Refreshing Sorrel Ice Cream
A surprising, elegant ice cream made with bright, lemony garden sorrel folded into a rich, creamy base. No eggs, no cooking — just blend, churn, and freeze into a pale-green scoop.
Prep Time 15 minutes mins
Course Dessert
Cuisine American
- 2 cups fresh sorrel leaves, washed and chopped
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 Tbsp lemon juice
- 1 pinch salt
In a blender, combine the chopped sorrel, lemon juice, and a splash of the milk. Blend until smooth.
In a bowl, whisk together the heavy cream, remaining whole milk, sugar, vanilla, and a pinch of salt until the sugar dissolves.
Fold the blended sorrel mixture into the cream mixture until well combined.
Refrigerate the mixture at least 2 hours, until thoroughly chilled.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, until it reaches a soft-serve consistency.
Transfer to an airtight container and freeze at least 4 hours, or until firm.
Scoop into bowls and serve.