Framboise Goat Milk Sherbet

Framboise-Goat-Milk-Sherbet-2-300The 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: 2
Rating: 3.5
You:
Rate this recipe!
Print Recipe
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: 2
Rating: 3.5
You:
Rate this recipe!
Print Recipe
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
Servings: servings
Units:
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:

 

 

More Beer Ice Cream Recipes:

Butter “Scotch” Sauce
Chocolate Stout Ice Cream Base
Chocolate Stout Ice Cream Donut 'Sandwich'
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

Sean Paxton

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