Ingredients
Units
Scale
- 2 cups goat milk
- 2 cups whipping cream
- 1 cup pure cane sugar
- 3 ounces powdered lime Jell-O
- 3/4 cup lime juice, including pulp if desired
Instructions
- I start the electric ice cream maker and pour in two cups of goat milk. Next I add the two cups of whipping cream and the cup of pure cane sugar. With the paddle running, I gradually sprinkle in the powdered lime Jell-O so it can mix throughout the liquid instead of gathering in one clump. Taking a little time with this step helps distribute the flavor evenly.
- For the final ingredient, I shake the container of preserved lime juice, measure three-quarters of a cup and pour it into the running machine. I include the pulp because I don't mind having it in the finished sherbet. At this stage the ice cream maker is quite full, so I pay attention to the fill level and avoid adding more liquid than the machine is designed to handle. A smaller-capacity machine will need the recipe divided into batches.
- I set my timer for about 40 minutes and let the machine churn. Afterward, I turn the machine off, remove the top and scoop the sherbet into a clean plastic or glass container with a lid. Then I place that container in the freezer so it can firm up. In the video, I explain that by evening the sherbet should be ready to enjoy. The exact finishing time depends on how soft it is when it leaves your machine and how cold your freezer is.
