 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
|
Meet the Cook: Together, my mother and I invented this recipe. Warm, humid evenings in Georgia, where I grew up, were all the inspiration we needed! It became a favorite part of gatherings with family and friends. After I got married, my boys and their pals would all be there when the sherbet left the freezer. My husband and I have six children, 31 and 13, and four grandchildren. -Barbara Looney, Fort Knox, Kentucky Ingredients:
2 cups milk |
1-1/2 cups water |
2 cups sugar |
2 cups heavy whipping cream |
1-1/2 cups orange juice |
1 can (12 ounces) evaporated milk |
1/3 cup lemon juice |
2 teaspoons grated orange peel |
8 drops red food coloring, optional |
1/2 teaspoon yellow food coloring, optional |
Directions:
1. In a large saucepan, combine the milk, water and sugar. Bring to a boil over medium heat; reduce heat. Cook and stir over medium heat for 4-5 minutes or until thickened. Remove from the heat; cool slightly. Stir in the cream, orange juice, evaporated milk, lemon juice, orange peel and food coloring if desired. Refrigerate until chilled.
2. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturerâs directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze until firm. Yield: about 2 quarts.
|
|