Banana Orange Sherbert 1 gal
Originally this recipe was from Capper's Weekly newspaper, mom said. Mom always had this around to eat instead of dad's home made ice cream. This came from Grandma Reschly, and many of the Reschly cousins are familiar with banana orange sherbert.
Servings 16 1 c servings
Ingredients
- 12-16 bananas must be ripe and sweet.
- 9 oz orange juice concentrate, frozen add as concentrate.
- 1 lemon extract fresh lemon juice from one medium sized lemon.
- 1 dash salt
- 1 1/2 c sugar adjust to taste. Frozen concentrate has lots of sugar; ripe bananas have natural sugars too
- 1 1/2 c coconut milk, evaporated milk, 1/2 & 1/2, or unadulterated cream
Instructions
- In a mixing bowl add peeled bananas: chunks, and a few slightly mashed. [Larger pieces leave more banana pieces in the final dessert.]
- OJ, water, lemon. Add to bananas. Mix together by hand.
- sugar, dash of salt. Add to mixture.
- Add milk to mixture. Stir and add to freezer can [4-6 qt] Do not add additional milk or liquid to the can.
- Freeze. This mixture contains more water than does traditional ice cream. It may freeze quicker and seemingly more abrupt.
Notes
-fresh squeezed orange juice does not replace the OJ frozen concentrate because it has lots of additional water. I have added small chunks of the insides of fresh orange slices for additional flavor.
-coconut milk has more fat than other nut milks, making a smoother, less icy texture. Evaporated milk, or fresh cream may be used as well.
-This mixture contains more water than does traditional ice cream. It may freeze quicker and seemingly more abrupt.