Framboise Goat Milk Sherbet

The difference between sherbet and ice cream is that there is less milk fat in a sherbet. For this recipe, the sweet and slightly salty flavors from the goat’s milk, combined with a Raspberry Lambic, create an updated adult flavor that has an extra dimension and complexity usually not found in this frozen treat.

Makes: 1 quart, about 6 servings

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Mar 2010 | Issue #38

Framboise Goat Milk Sherbet

Votes: 4 Rating: 2.75 You: Rate this recipe!

Print Recipe

• CourseDessert, Ice Cream
• CuisineAmerican, Beer Cuisine, Belgian, Vegetarian
• Cooking Beer StyleBelgian Fruit Lambic
• SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
• Food SectionDairy, Goat, Sorbet
• BreweryBeer Advocate, Merchant du Vin
• KeywordCooking with Beer

Servings	Prep Time
6 servings	5 minute

Cook Time	Passive Time
5 minute	2 hour

Servings Prep Time 6 servings 5 minute

Cook Time Passive Time 5 minute 2 hour

Framboise Goat Milk Sherbet Votes: 4 Rating: 2.75 You: Rate this recipe! Print Recipe CourseDessert, Ice Cream CuisineAmerican, Beer Cuisine, Belgian, Vegetarian Cooking Beer StyleBelgian Fruit Lambic SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal Food SectionDairy, Goat, Sorbet BreweryBeer Advocate, Merchant du Vin KeywordCooking with Beer Servings Prep Time 6 servings 5 minute Cook Time Passive Time 5 minute 2 hour Servings Prep Time 6 servings 5 minute Cook Time Passive Time 5 minute 2 hour

Ingredients

• 12 ounce Framboise, Raspberry flavored lambic, such as Fruit Lambic
• 3 1/2 cup milk, goat, or cows milk (whole)
• 1 1/4 cup sugar, organic
• 4 tablespoon cornstarch
• 1/2 teaspoon salt, kosher
• 1 - 2 each bay leaves, preferably fresh optional

Servings: servings

Units:MetricUS Imperial

Instructions

• In the pitcher of a blender, add the Fruit Lambic, goat milk, sugar, corn starch and salt. Blend on high until the mixture is light and fluffy, about 1 - 2 minutes. Pour into a 6 to 8 cup pot and place over medium heat, stirring frequently until the mixture comes to 160°F | 71°C. Remove from the heat and chill in an ice bath or cool to room temperature, and then refrigerate until it reaches 36°F | 2°C.

  
• Pour into the ice cream maker and follow the manufacturer’s directions. Transfer the finished sherbet to a seal-able container and freeze for at least 4 hours before serving.

  

Recipe Notes

Other Frozen Beer Treat Recipes:

• Blood Orange Wheat Ale Sorbet
• Chocolate Stout Ice Cream
• Chocolate Stout Ice Cream with a Malted Marshmallow Ripple and Malt Candied Cashews
• Chocolate Stout Ice Cream with Malted Peanut Cookie Dough and Peanut Butter Cups
• Paletas | Beersicles | Popsicle 

 

 

More Beer Ice Cream Recipes:

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Chocolate Stout Ice Cream Base

Chocolate Stout Ice Cream Donut 'Sandwich'

Chocolate Stout Ice Cream with Malted Marshmallow Ripple and Malt Candied Cashews

Chocolate Stout Ice Cream, Malted Peanut Cookie Dough & Peanut Butter Cups

Irish Whiskey Smoked Salted Caramel Sauce