RECIPE: Anna Posey's Oat Milk Sherbet
With tart and tangy preserved strawberries.
May 7, 2020 ● 1 min read
Anna Posey started cooking after art school, and art and design still flow through all of her creations as pastry chef/owner of Elske in Chicago, so she was a natural to ask for creative ideas for utilizing oat milk. Watch her make this delicious sherbet in the second installment of our video series in partnership with Planet Oat, then make it yourself with the recipe below.
Makes 2 quarts
For the Oat Sherbet:
2 cups Planet OatⓇ Oat Milk
¾ cup buttermilk
1 cup sugar
¼ cup nonfat milk powder
1 tablespoon cornstarch
½ teaspoon fine sea salt
Seeds scraped from 1 vanilla bean
1¾ cups whole milk
1¾ cups heavy cream
½ cup light corn syrup
For the Preserved Strawberries:
6 cups strawberries, divided hulled and cut in half
1 cup sugar
3 tablespoons strawberry liqueur
2 tablespoons fresh lemon juice
In a large measuring cup combine oat milk and buttermilk. Set aside.
In a medium bowl whisk to combine sugar, milk powder, cornstarch, salt, and vanilla bean seeds.
In a large saucepan combine milk, cream, and corn syrup. Whisk in sugar mixture and bring to a simmer, stirring constantly.
Simmer gently for 1 minute, then take off heat, strain into a large bowl, and place the bowl inside a larger bowl of ice water. Let cool, stirring occasionally.
Add the reserved oat milk-buttermilk mixture and blend with an immersion blender to combine. Cover and refrigerate overnight.
Churn in 2 batches in an ice cream maker.
For preserved strawberries, hull and halve 4 cups strawberries, reserving the rest. In a medium saucepan combine halved strawberries, sugar, and liqueur.
Bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally, for 10 minutes.
Take off heat, stir in lemon juice, and let cool.
Transfer to a blender and blend until smooth.
To serve, slice remaining 2 cups strawberries crosswise and toss with preserved strawberry mixture. Place a generous spoonful of strawberry mixture in the bottom of each serving bowl, then top with a scoop of sherbet.