Orange Sherbet With Salted Whipped Cream

• Orange sherbet
• 2 tablespoons Microplaned (or super finely grated) orange zest (see recipe notes)
• 2 cups freshly squeezed orange juice (about 6 oranges, see recipe notes)
• 1/4 teaspoon kosher salt
• 1 pint light corn syrup
• 1 cup heavy cream
• Salted whipped cream
• 1 cup heavy cream
• 1 pinch kosher salt

1. Make sure the bowl of your ice cream maker is in the freezer for at least 24 hours-preferably longer-before starting the recipe.
2. Add the orange zest, orange juice, and salt to a blender. Blend to combine and break down the orange zest a bit. Add the corn syrup and blend until completely smooth. Add the cream and blend again until smooth. Taste. More orange zest? More salt? You be the judge. Refrigerate this mixture until completely cold.
3. When the sherbet mixture has totally chilled, stick a loaf pan (or whatever container you're transferring the ice cream into) in the freezer. Churn the sherbet in an ice cream machine according to the manufacturer's instructions. (For me, this takes about 30 minutes.) Transfer to the chilled container, cover with plastic wrap or a lid, and freeze the sherbet for at least 4 hours before serving.
4. To make the salted whipped cream, combine the cream and salt in a mixing bowl (if it's chilled in advance, the cream will whip faster). Whisk just until soft, floppy peaks form. Taste and adjust the salt accordingly. (You can also do this with an electric handheld mixer or a standing mixer, but I prefer to use my hand, which is the best insurance against over-whipping.)
5. Serve scoops of orange sherbet with plops of whipped cream on top.

orange sherbet, orange zest, freshly squeezed orange juice, kosher salt, corn syrup, heavy cream, whipped cream, heavy cream, kosher salt

Taken from food52.com/recipes/81653-orange-sherbet-recipe (may not work)