Louisiana Bride: Cream Sherbet

Thursday, April 23, 2015

Cream Sherbet

It appears I'm on a bit of an ice cream kick.

If you were currently at my house you'd be able to tell by the fact that I've had a gallon pitcher of ice cream base in the fridge for weeks and am constantly churning it out.

Jeremy don't mind one bit. I think he actually prefers it.

Heck it's cheaper than buying it, especially with my beloved Blue Bell on recall.

Cream Sherbet via @labride

I got this particular idea from the Ziploc bag ice cream I've made with my class in the past using orange soda and condensed milk. 

It tastes amazing, and trust me it's been on the rotation here, but I wanted to branch out of the orange. 

Now I'm not a carbonated drink person at all, you'll maybe see me drink it once a year and I never get it in restaurants, but cream soda is heavenly. 

Hence the goodness that is this recipe, and let me tell you it tastes somewhere between homemade vanilla ice cream and a snow cone. 

Which is exactly how everything should taste in my opinion. 

Cream Sherbet via @labride

Cream Sherbet


Ingredients:
14 oz can of sweetened condensed milk
2 liter bottle of cream soda

Directions:
Place ingredients in a large bowl, or pitcher, stir to combine. Freeze in an ice cream maker. If using a 1.5 quart this will make 2 batches.

Don't worry about the soda going flat in the fridge if you are making multiple batches, my old ice cream maker would have made this in one batch, it won't change the taste or texture. 
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