Recipes | Ice Creams & Frozen Desserts

FODMAP IT!™ Strawberry Sherbet

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A FODMAP IT!™ recipe from Dana Cree’s

 Hello, My Name is Ice Cream


Note: We received this cookbook from the publisher- but all opinions are our own. This post may include affiliate links. Please see our complete disclosure here.

We Love Strawberries!

May is National Strawberry Month, which makes loads of sense as the fruit is at its peak. Don’t get me started on National Strawberry Day being February 27th.

Who determined that one? Anyway, we love berries of all kinds and on the low FODMAP diet strawberries are Green Light fruit according to Monash.

We are allowed 140 grams, so the recipe for Strawberry Sherbet works even with the other ingredients.

A large scoop of Strawberry Sherbet in a white bowl.
Photo © Andrea D’Agosto.

This sherbet recipe is from Hello, My Name is Ice Cream, by Dana Cree. I am in love with this book.

The book contains many great recipes but what sets it apart is the information she provides that really helps the home cook make ice cream that will have the creamy texture of commercial ice cream. The key is adding a stabilizer.

Now before you think this means some kind of odd additive, know that Dana gives us options for ingredients that we have in the pantry, like cornstarch, tapioca or xanthan gum. Indeed the subtitle of the book is “The Art and Science of the Scoop” and she means it.

The book makes a fascinating read and does not duplicate the other ice cream books you have on your shelves. I can see returning to this one again and again. Make sure to see her Vanilla Ice Cream as well.

Let’s FODMAP IT!™

Now lets look at this recipe as a whole to make it low-FODMAP compliant.

  • Dana uses buttermilk. For this ingredient we can simply measure out a scant ½ cup (120 ml) of lactose-free whole milk, add 1 ½ teaspoons of lemon juice and allow to sit for 5 minutes or until thickened, then proceed with the recipe.
  • We can substitute lactose-free milk for the whole milk.
  • The cream is no problem in this amount.
  • Glucose is essentially the same as light corn syrup, which is also low FODMAP.
  • For a texture agent, stick with guar or xanthan gum, tapioca or cornstarch. We do not know the FODMAP level of any Commercial Stabilizer.
  • Happy Eating!

Make this Strawberry Sherbet when the berries are at their peak.

Cookbook Cover to "Hello, My Name is Ice Cream"

Excerpted and adapted with permission of publisher. Hello, My Name is Ice Cream, by Dana Cree. Published by Clarkson Potter © 2017. Photos © Andrea D’Agosto.

From the book:

While this is a textbook sherbet, I don’t always label it as such when I pack it into pints or list it on a menu. Most of the time I call it “Strawberry-Buttermilk Ice Cream” because it’s the only strawberry ice cream I make.

It’s bursting with more strawberry flavor than any ice cream you’ve tasted.

I love this sherbet at the peak of strawberry season, when the local berries are so red they stain your face and so flavorful you just don’t care.

Even in season, though, I prefer to make the puree from frozen berries, so I tuck those field-fresh strawberries into the freezer overnight.

As they freeze, the water inside the strawberries turns into sharp ice crystals that puncture the cell walls of the berries. A key part of strawberry flavor comes from an enzymatic reaction that occurs only when the cell walls break, so thawed frozen strawberries taste more like strawberries.

And if you puree your strawberries when they are only half thawed, the bright red pigment of the fruit is preserved, making for the prettiest purees around.

If putting your strawberries through a freeze-thaw cycle isn’t in your time line, go ahead and puree fresh berries. But if it isn’t strawberry sea­son, promise me you’ll skip the plastic box of strawberries with the same texture as packing peanuts, and grab a bag of frozen berries instead.

FODMAP IT! Strawberry Sherbet
5 from 2 votes

Strawberry Sherbet

Strawberry Sherbet from Hello, My Name is Ice Cream by Dana Cree. We put it through our FODMAP IT! process and now you can enjoy it at home.

Low FODMAP Serving Size Info: Makes about 1 quart (960 ml to 1.4 L); serving size 3/4 cup (180 ml)

Makes: 6 servings
Prep Time: 4 hours 10 minutes
Cook Time: 45 minutes
Total Time: 4 hours 55 minutes
Author: Dana Cree

Ingredients:

Strawberry Purée:

Sherbet:

  • 1 1/4 cups (250 g) Strawberry Purée, 25%
  • 1/2 cup (100 g) Buttermilk, 10% (see headnote)
  • 1/2 teaspoon (3 g) Malic or citric acid, optional, or lemon juice to taste
  • 1 1/2 cups (300 g) Milk, 30% (see headnote)
  • 1/2 cup (100 g) Cream, 10%
  • 3/4 cup (150 g) Sugar, 15%
  • 1/2 cup (100 g) Glucose, 10% (see headnote)
  • Texture agent of your choice, see below; see headnote

TEXTURE AGENTS

  • 1 teaspoon (3 g) Best texture: Commercial stabilizer, mixed with the sugar before it is added to the dairy.
  • 1/4 teaspoon (1 g)  Least icy: Guar or xanthan gum, whirled in a blender with the sherbet base after it is chilled in the ice bath.
  • 2 teaspoons (5 g) Easiest to use: Tapioca starch, mixed with 20g | 2 tablespoons of cold water, whisked into the dairy after it is finished cooking.
  • 1 tablespoon (10 g) plus 1 teaspoon Most accessible: Cornstarch, mixed with 20g | 2 tablespoons of cold water, whisked into the simmering dairy, then cooked for 1 minute.

Preparation:

  1. For the Purée: Prep and freeze. For strawberries, cut off the hulls or leaves and rinse the berries in cold water. Drain and slice the berries in half, or, if very large, in quarters. Put the strawberries on a sheet pan and place in the freezer. Freeze for 4 hours, until completely solid, then remove and place in a blender.

  2. Thaw and blend. Let the fruit thaw in the blender for 30 to 45 minutes, until 75 percent thawed. (If you don’t wish to wait, skip the freezing step and blend the raw fruit; but this freeze-thaw technique breaks open the berries’ cells for more intense flavor.) Blend the berries on medium speed until they start to break down, then increase the speed to high and liquefy them. Stop the blender to press the fruit to the bottom of the blender, if necessary.
  3. Strain and store.

    When the puree is smooth, pass it through a fine-mesh sieve to catch as many seeds as possible. Store the puree in an airtight container in the refrigerator for 1 week, or in the freezer for 3 months. Measure out 1 1/4 cups (250 g) to be used in this recipe.

  4. Whisk together the 1 1/4 cups (250 g) strawberry purée, buttermilk and malic acid in a small bowl. Set in the refrigerator.

  5. Boil The Dairy: Place the milk, cream, sugar and glucose in a medium heavy-bottomed saucepan over medium-high heat. Cook, whisking occasionally to discourage the milk from scorching. When the dairy comes to a full rolling boil, redue the heat to a low simmer for 2 minutes. Remove the por from the heat. (This is your sherbet base).

  6. Chill. Immediately pour the sherbet base into a shallow metal or glass bowl. Working quickly, fill a large bowl two-thirds of the way with very icy ice water. Nest the hot bowl into this ice bath, stirring occasionally until it cools down. (Ed. Note: we take this to mean that Dana wants you to combine all of the recipe ingredients except the strawberry purée).
  7. Mix the base with the strawberry mixture. When the base is cool to the touch (50°F/10°C or below), remove the bowl from the ice bath. Add the strawberry mixture to the base, whisking until evenly combined.
  8. Strain. Strain the sherbet through a fine-mesh sieve to remove the particles of strawberry that may remain intact. (This step is optional, but will help ensure the smoothest sherbet possible.)
  9. Cure.

    Transfer the sherbet base to the refrigerator to cure for 4 hours, or preferably overnight. (This step is also optional, but the texture will be much improved with it.)

  10. Churn. When you are ready to churn your sherbet, place it into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. The sherbet is finished churning when it thickens into the texture of soft-serve ice cream and holds its shape, typically 20 to 30 minutes.
  11. Harden. To freeze your sherbet in the American hard-pack style, immediately transfer your finished sherbet to a container with an airtight lid. Press plastic wrap on the surface of the sherbet to prevent ice crystals from forming, cover, and store it in your freezer until it hardens completely, between 4 and 12 hours. Or, feel free to enjoy your sherbet immediately; the texture will be similar to soft-serve.

Tips

  • This strawberry ice cream depend on the quality of your berries. They should be deep red in color and very sweet and juicy. Taste before you buy!
Course: Dessert
Cuisine: American

Nutrition

Calories: 256kcal | Carbohydrates: 40g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 21mg | Potassium: 142mg | Fiber: 2g | Sugar: 35g | Vitamin A: 40IU | Vitamin C: 44.5mg | Calcium: 35mg | Iron: 0.3mg

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.