Sherbet

Recipe submittedby Jacquie L.
(Cookin’ With Powdered Milk)

½ cup whipping cream
6 pints water mixed with 1 ½ cup powdered milk
6 cups sugar
1 ½ tsp gelatin
1 cup water
½ cup lemon juice
(if tartness is desired, substitute ½ cup milk with buttermilk)

Combine all ingredients and cook to 170 degrees F and maintain that temperature for 30 min. Cool the mix in the refrigerator over-night before freezing. Also, the use of homogenized milk and cream are advisable. Freeze according to the ice dream freezer directions by laying salt and ice around the freezer.

Flavorings can be added before or after freezing. Jams extracts, nuts and fresh fruits work well as flavoring ingredients. Fresh fruits should be sugared, with one party sugar to five parts fruit, and allowed to stand two hours to reduce the chance of getting pieces of hard, frozen fruit.