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 beer, 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.
Sean Paxton

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