Minerva's Marvelous Ice Cream, Sherbet, etc. Recipes by Connie Winder

Author:Connie Winder [Winder, Connie]
Language: eng
Format: epub, azw3
ISBN: 9781682135211
Publisher: Page Publishing Inc
Published: 2016-01-24T23:00:00+00:00

Pink Lemonade Sherbet

•

2 cups boiling water

1 6-oz. pkg of lemon Jell-O

2 1/2 cups sugar

1 Tbsp lemon extract

15 drops red food color

2 cups cream

6 cups milk or to fill line

In a large bowl, mix boiling water and Jell-O until dissolved. Add sugar, stir until dissolved, and let cool for 15-20 minutes.

Add lemon extract, food color, milk, and cream and let cool another 15-20 minutes.

Pour into ice cream maker.

Piña Colada Sherbet

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1 20-oz. can of crushed pineapple, drain juice into saucepan

1 cup water

2 1/2 cups sugar

1 box (4 envelopes) Knox unflavored gelatin

2 cups coconut milk or

2 13.5-oz. cans of coconut milk for more coconut flavor

6 cups milk or to fill line

(Makes 5-6 quarts)

Add water to juice in saucepan and boil 1 minute.

In a large bowl, blend sugar and gelatin and add hot juice/water. Stir well until sugar and gelatin dissolve. Add coconut milk. Stir. Let cool. Add milk and stir until well blended. Pour into ice cream maker.

Put finished sherbet into freezer for 3 hours, then fold in crushed pineapple.

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