Directions: |
Directions:1. In a blender, purée the peaches with 1/2 cup sweetened condensed milk, 1/4 cup orange juice, and 1 tablespoon lemon juice, scraping down the sides as needed until smooth and creamy. Spoon into a bowl and place in the freezer while you make the raspberry.
2. In the same blender, purée the raspberries with 1/2 cup sweetened condensed milk, 1/4 cup orange juice, and 1 tablespoon lemon juice until smooth and creamy.
3. Alternating scoops, scoop both the peach and raspberry sherbert into a 9×5 inch loaf pan. Then, use a spoon to gently swirl the two together in 2-3 strokes. Cover and freeze until firm, at least 6 hours.
Notes
To Freeze Your Own Peaches and Raspberries: slice the peaches and if desired peel them (I like to leave the skin on). Arrange the peaches on a baking sheet lined with parchment paper and freeze 4 hours or overnight. Do the same with the raspberries. Use as directed in the recipe. |
Personal
Notes: |
Personal
Notes: KETO sweetened condensed milk
2 1/2 cups heavy cream
1/4 cup butter
3/4 cup granulated brown monk fruit
1/2 teaspoon vanilla extract optional
Instructions
Add all your ingredients into a small saucepan.
On medium heat, bring the mixture to a boil. Stir regularly, until it begins to simmer. Once it begins to simmer, reduce the heat to very low. Let the condensed milk simmer for around 45 minutes.
Remove from the heat and allow it to cool down completely. Once cool, transfer to a glass jar or container and refrigerate.
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