This sherbet in waffle cups is the creation of Jorge Rocha Carmona and his wife, Claudia Mendez, owners of Rome Pastelera, Billy Cross's favorite pastry shop in Oaxaca.
SFor the best texture, make the sherbet the day it will be served. STo quick-chill custard before churning, set bowl in a larger bowl of ice and cold water and stir occasionally until cold.
Recipe information
Total Time
3 hrs
Yield
Makes about 1 1/2 quarts
Ingredients
Special Equipment
Preparation
Step 1
Whisk together cornstarch and 1 cup sugar in a 1 1/2- to 2-quart heavy saucepan, then slowly whisk in milk. Bring to a boil over moderate heat, whisking, then simmer, whisking occasionally, 2 minutes.
Step 2
Whisk together yolk and remaining 1/4 cup sugar in a bowl and add hot milk in a slow stream, whisking constantly. Transfer to saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until slightly thicker and a thermometer registers 170°F. (Do not let boil.) Pour custard into a clean bowl. Whisk in zest, juice, and yogurt. Chill until cold.
Step 3
Freeze custard in ice-cream maker. Transfer to an airtight container and put in freezer to harden.
Step 4
Serve in waffle cups if desired.
