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Mercy, but this is some good stuff! And it’s so easy to make that I’m not sure that I should share it. But I can’t help myself. I am altruistic by nature, and you all need to know how to make this. You know, for when you want something creamy and frozen to top your apple pie, or strawberry shortcake. Or maybe you just want a milkshake.
The sorbet is in quotation marks up there because technically, this is a sherbet, because it contains dairy. So, I guess we could call it Sweet Milk Sherbet, but it just doesn’t sound as good. We used to make this at the restaurants using big honking #10 cans of sweetened condensed milk, but you probably don’t want to make an enormous vat. Or maybe you do. At any rate, the mix will keep in the fridge for quite awhile, so you can make multiple batches if you do decide on the #10 can route.
Sweet Milk Sorbet
- 1 part sweetened condensed milk
- 1.25 parts hot water
- vanilla to taste
- salt to taste
So, if you have 4 ounces of sweetened condensed milk, you’ll need 5 ounces of water. 8 oz–>10 oz, etc. For the big #10 can, you’ll need a gallon of water. Anyway, mix the hot water and the milk together really well. Add a pinch of salt and enough vanilla so that you’re happy, and chill the whole thing. Spin in whatever ice cream maker you own, and then let it set up completely in the freezer. That’s it. Easy, huh?
Once again, I’m afraid that the pastry police will come and haul me away for telling you guys about this, but I won’t go quietly, no I won’t! I’m so over the whole “secret recipe” thing that I could just scream. I mean, seriously, folks–if the magic is really in the technique, why can’t people share Great Aunt Sadie’s Pumpkin Loaf recipe with the world? The world won’t add that elusive “Aunt Sadie Love” ingredient. They won’t be able to. And how many times have you read reviews of online recipes and review after review says (use a high, silly voice to read this): “Oh, this recipe was really great! But when I made it, I changed x, y, z and oh, by the way, I poached it instead of baking it!” See?! The end result is completely different. Aunt Sadie’s Pumpkin Loaf has been miraculously transfigured into Polly’s Butternut Squash Floating Island.
Share your recipes, people. You’re just giving folks seeds. It’s what those folks do with those seeds once they have them that dictates the final product. You can’t grow true Vidalia onions in Topeka, and nobody else’s pumpkin loaf can compete with Great Aunt Sadie’s.
Ahem, I think that, perhaps, I have just had a wee bit of a tantrum. I actually went back and changed the post title after my fit so that you wouldn’t be blindsided. I wanted you to know what to expect! Okay, I’m better now. Enjoy the sorbet; it is seriously good.