Strawberry milk sherbet
Instructions:
-
By the 1920s, unflavored gelatin was in use and it was added to ice creams and sherbets to smooth the texture, as in this recipe.
- 1 pint strawberries, cleaned and hulled;
- 1⁄2 cup sugar;
- A few grains of salt;
- 11⁄2 teaspoons unflavored gelatin;
- 2 tablespoons cold water;
- 11⁄2 cups milk.
- In a large bowl, crush the strawberries with the sugar and salt. Cover and let stand for 2 hours.
- Soak the gelatin in the cold water. Scald the milk and add the gelatin to the hot milk. Cool. Press the strawberries through a coarse sieve, and blend with the milk. Turn into a freezer tray and place in the freezer.
- When the mixture is partially frozen, stir it toward the front to thoroughly mix the frozen and liquid portions. Return to the freezer and continue to stir and mix every 15 to 20 minutes.
- When mixture is firm, turn into a large bowl and beat with a rotary beater until very smooth. Return mixture to tray and place in the freezer until ready to serve. Or, if using a mechanical or hand-cranked freezer, follow the manufacturer's directions.