Recipe: Jell-O Milk Sherbet

Hi Debbie,

Here is a recipe I found at Chef Andy's Joys of Jell-O website. This is an old recipe from the booklet put out by Jell-O a long time ago (thus the odd freezer instructions), but I wouldn't hesitate to try it in an ice cream freezer. Hope it helps you!


FROM THE CHEF ANDY'S JOYS OF JELL-O WEBSITE:

Jell-O sherbet may sound like the stuff of dreams, but be assured
that it's one we can obtain in this world! Here's the recipe for:

Milk Sherbet
------------

1 package (3 ox.) Jell-O Orange, Black Cherry, or Black
Raspberry Gelatin
Dash of salt
1/2 cup sugar
1 cup boiling water
2 cups milk (*)

(*) or use 1 cup evaporated milk and 1 cup water.

Dissolve Jell-O gelatin, salt, and sugar in boiling water. Chill
until slightly syrupy. Then gradually add milk, stirring contantly.
Pour into an 8-inch square pan or freezing tray of automatic
refrigerator, setting control for fastest freezing.

Freeze until firm about 1/2 inch around edges -- about 1 hour.
Then pour into a chilled bowl and beat with rotary beater
until fluffy. Return to pan; freeze until firm -- 4 to 5
hours. Makes 3 1/2 cups, or 6 servings.

Orange-Pinapple Sherbet variation: Prepare Milk Sherbet,
using Jell-O Orange-pineapple Gelatin and substituting 2 cups
pineapple juice for the milk.

Keep reaching for your dreams! They may not all be as easy
as Jell-O Sherbet, but some might even be more rewarding!
(That's hard to imagine, though. :^)

"Chef" Andy