Creamsicle Sherbet

Instructions

• 1Combine ¾ cup (6 fl oz) of the orange juice and sugar in a small saucepan over medium heat. Stir for 2-3 minutes until the sugar dissolves. Remove from heat and allow to cool. Add the remaining orange juice to the mixture. Pour into a measuring cup and refrigerate 2 hours or until cold.
• 2Once chilled, whisk the orange juice mixture, yogurt, cream, orange zest and vanilla together.
• 3Select the pre-cool function.
• 4Once precooled, pour the orange mixture into the ice cream bowl.
• 5Set the ice cream maker to manual setting for 50 minutes. Press start to churn.
• 6Once the sherbet is frozen transfer to a freezer-safe container, just large enough to contain the sherbet. Freeze for 4 hours or overnight for firmer sherbet.
• 7Scoop into bowls and serve sprinkled with orange zest.
• 8Store sherbet in the freezer for up to 2 weeks. The sherbet will become very firm after freezing overnight, so remove from the freezer and stand at room temperature for 5-10 minutes before serving for easier scooping.