Frozen Fruit Sherbet
rec.food.cooking/Aimee Teslaw (2002)

Last night I was craving something sweet and frozen and I didn't want to go to the store (again). I have an ice cream maker and the canister has a permanent place in my freezer for impromptu cravings such as this, but I didn't have the requisite ingredients for true ice cream (nor the patience to make a custard or scald milk and let it cool). This is what I managed to come up with from my cupboard and my freezer:

Throw in blender and puree:

1 (16 oz.) bag frozen fruit (I used blueberries, but I can't wait to try other fruits)
1 can of sweetened condensed milk (I had nonfat on hand)
1/2 cup of milk (next time I will use 1 or 1 1/2 to temper the sweetness of the sweetened condensed milk)

Put this mixture into an ice cream maker (and "freeze according to manufacturer's directions," as they say.)

It made about 32 ounces.

The result was delicious. I suppose it is rather frozen solid now, but it was smooth and creamy in that soft-serve consistency right out of the canister. I'm sure it will work beautifully with summer's fresh fruits as well, but the advantage of using frozen is that it takes less time to freeze it in the ice cream maker. Hmm...I'm thinking mangoes, peaches, and raspberries, maybe even avocadoes. (I had an avocado milkshake once at a Vietnamese restaurant made on the same principle--fruit and condensed milk.)