We used a small amount of store-bought buttermilk to culture some whole milk. The full fat version of buttermilk was rich, tangy, and creamy. We stirred in salt and sugar. Next we froze blood orange segments with liquid nitrogen and broke them into individual vesicles. Then we churned the sweetened buttermilk in a stand mixer with liquid nitrogen. When it almost sherbert we folded in the frozen blood orange fragments. A few more turns of the paddle and then we dug into buttermilk blood orange sherbet.
January 22, 2005