How To Make Rainbow Sherbet Ice Cream
This vibrant rainbow sherbet ice cream definitely sparks joy. It fuses lime, orange, and raspberry hints for a fruity, cold treat.
Prep:
10 mins
Freeze:
12 hrs
Cook:
20 mins
Total:
12 hrs 30 mins
Ingredients
- 2 cups milk
- orange food coloring, and green food coloring, optional
- 1½ cups sugar
- 2 cups heavy whipping cream
- 1 cup orange juice
- 12 oz raspberries
- ½ cup lime juice
Instructions
- Heat the milk, cream, and sugar together in a small pot over medium to high heat for 5 to 8 minutes, until the sugar is dissolved. Place in the freezer for 20 minutes to chill quickly.
- Puree the raspberries in a blender until smooth. Strain the seeds out, and set the puree aside.
- Freeze the milk base in an ice cream maker, according to the directions on the manufacture.
-
After the mixture is frozen, divide it among 3 bowls, and add the raspberries to one, lime juice to one, and the orange juice to the last. At this time, add food coloring to the orange and lime for a more vibrant color.
-
In a freezer-safe container, dollop each flavor however desired. Do not stir them together. Place in the freezer until solid.
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Serve and enjoy.
Nutrition
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