Framboise Goat Milk Sherbet | Servings | Prep Time |
| 6servings | 5minute |
| Cook Time | Passive Time |
| 5minute | 2hour |
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Ingredients
- 12ounce Framboise,Raspberry flavored lambic, such as Fruit Lambic
- 3 1/2cup milk, goat,or cows milk (whole)
- 1 1/4cup sugar, organic
- 4tablespoon cornstarch
- 1/2teaspoon salt, kosher
- 1 – 2 each bay leaves, preferably freshoptional
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:
Butter “Scotch” Sauce
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