Milk sorbet

steve bennett

steve bennett

2nd February 2012

Milk sorbet

Similar to the milkmaid ice lollies from my youth, this can either be churned as a sorbet, or frozen in moulds for a different petit four, or as past of an assiette etc.

Ingredients

  • 1litre full fat jersey milk.(a)
  • 100ml double cream(a)
  • 5g trimoline(a)
  • 900ml condensed milk (b)

Method

Bring (a) to the boil, whisk in (b) and cool over ice.
When cold, churn in ice cream machine, or pour into moulds, semi free and add sticks before finishing full freezing.