Kittencals Raspberry Sherbet Without A Ice Cream Machine Food

DELICIOUS ORANGE SHERBET (NO ICE CREAM MACHINE)

Steps:

• In a saucepan bring 1 cup water and sugar to a boil stirring frequently.
• Boil for 1 minute or until the sugar is completely dissolved.
• Remove from heat then stir in the thawed orange juice concentrate, lemon juice and remaining 2 cups water.
• Transfer to a freezer-safe bowl mixing.
• Cover and freeze until semi-frozen but still a mixable consistency.
• Remove from freezer then using an electric mixer beat until blended, then add in the cream and beat until combined.
• Cover and return to the freezer until solid.
• Remove about 12-15 minutes before scooping out of the bowl.

HOW TO MAKE ICE CREAM IN A BAG NO COOKING! NO ICE CREAM MACHINE

Steps:

• For each child you will need:.
• 2 pint-size resealable plastic freezer bags.
• 1 gallon-size resealable plastic freezer bag.
• Gloves or towel to protect fingers.
• In a pitcher or large measuring cup, stir together the whipping cream, half-and-half, sugar, and vanilla extract until sugar has dissolved.
• Pour about 1/2 cup of mixture into a pint-size plastic bag and seal carefully, squeezing out extra air. Place each sealed bag into a second pint-size bag, again squeezing out extra air. Seal carefully.
• Fill each gallon-size plastic bag about halfway with ice and add 1/2 cup coarse salt. Place one sealed small bag into the large bag, squeeze out most of the air, and seal the large bag.
• Wear mittens or thick gloves, or wrap the bag in a towel to protect hands against the extreme cold. Shake and massage the bag for about 5 minutes or until mixture thickens into ice cream. Add more salt and ice to the outer bag if ice cream hasn't formed after 10 minutes of continuous motion.
• Remove the outer pint-size bag before you open the inner bag so you don't get any of the salty ice on your ice cream!

KITTENCAL'S RASPBERRY SHERBET WITHOUT A ICE CREAM MACHINE

Steps:

• In a heat-proof bowl dissolve the Jello gelatin powder with boiling water and 3/4 cup sugar until NO granules remain (this might take a few minutes).
• Add in whipping cream or evaporated milk or table cream and 2 cups milk; sir until completely dissolved.
• Add in more sugar if desired to taste and stir until combined.
• Pour into an 8 or 9-inch square pan.
• Freeze until solid (about 5 hours.
• Let stand 8-10 minutes before serving.
• Store tightly covered with foil or remove to a plastic container and cover.
• Delicious!

CREAMY LIME SHERBET (OR ORANGE IF YOU PREFER!)

Steps:

• In a large bowl, dissolve gelatin in water.
• Add sugar, limeade and salt; mix until sugar is dissolved.
• Add remaining ingredients; blend well.
• Freeze in an ice cream freezer according to manufacturer's directions.

FRESH RASPBERRY SHERBET

Steps:

• In a medium nonreactive saucepan, cook the fresh raspberries, water, sugar, and salt over medium heat, stirring occasionally, until the mixture just begins to simmer, about 7 minutes.
• Pass the mixture through a fine-mesh strainer into a medium bowl, pressing on the solids to extract as much liquid as possible.
• Add the lemon juice and Triple Sec or vodka; cover with plastic wrap and chill in the freezer until very cold, about 40º, about 30-40 minutes. Do not let mixture freeze.
• When the mixture is cold, using a whisk, whip the cream in a chilled medium bowl until soft peaks form. Whisking constantly, add the chilled juice mixture in a steady stream pouring against the edge of the bowl.
• Immediately start the ice cream machine and add the juice/cream mixture to the frozen canister; churn until the sherbet has the texture of soft-serve ice cream, 25-30 minutes.
• Remove the canister from the machine and transfer the sherbet to a storage container; press plastic wrap directly against the surface of the sherbet (to prevent ice crystals from forming) and freeze until firm, at least 3 hours. The sherbet can be wrapped well in plastic wrap and frozen for up to one week.
• To serve, let the sherbet stand at room temperature until slightly softened and an instant-read thermometer inserted into the sherbet registers 12º to 15º.

FRESH ORANGE SHERBET

Steps:

• Process zest, sugar, and salt in food processor until damp, ten to fifteen 1-second pulses. With machine running, add orange juice and lemon juice in slow, steady stream; continue to process until sugar is fully dissolved, about 1 minute.
• Strain mixture through nonreactive fine-mesh strainer into medium bowl; stir in Triple Sec, then cover with plastic wrap and chill in freezer until very cold, about 40 degrees, 30 to 60 minutes. (Alternatively, set bowl over larger bowl containing ice water.) Do not let mixture freeze.
• When mixture is cold, using whisk, whip cream in medium bowl until soft peaks form. Whisking constantly, add juice mixture in steady stream, pouring against edge of bowl. Immediately start ice cream machine and add juice/cream mixture to canister; churn until sherbet has texture of soft-serve ice cream, 25 to 30 minutes.
• Remove canister from machine and transfer sherbet to storage container; press plastic wrap directly against surface of sherbet and freeze until firm, at least 3 hours. (Can be wrapped well in plastic wrap and frozen for up to one week.) To serve, let sherbet stand at room temperature until slightly softened and instant-read thermometer inserted into sherbet registers 12 to 15 degrees.

MANGO PINEAPPLE ICE CREAM ...NO MACHINE NEEDED

Steps:

• Cut and smash up mango until its in a coarse pulp.
• In a bowl combine the milks and add a few drops of the food coloring to give it a very light orange color. One to two drops should be enough.
• Drain pineapple well, add pineapple and mango to bowl with milks and stir well with a large spoon.
• Fold in whipped cream until well incorporated, the whip cream will dissolve some in the mixture.
• Pour into a large plastic container and freeze for at least 6 hours but more may be needed depending on temperature of freezer.

WILD RASPBERRY SHERBET

Steps:

• Heat raspberries and sugar in a small saucepan over low heat, stirring, until sugar dissolves, about 5 minutes. Press raspberry mixture through a strainer into a bowl; discard seeds.
• Stir milk, lemon juice, and cinnamon into raspberry mixture; refrigerate until cold, about 1 hour. Freeze milk mixture in an ice cream maker according to manufacturer's instructions.