Mango Cranberry SherbetBy Marillyn Beard
- 2 cups chopped mango (about 1 lg. mango)
- 1-2 Tbsp. lime juice
- 4 Tbsp. raw honey
- 1 Tbsp. arrowroot
- 2 egg yolks
- 2 cups milk
- 1/2 cup dried cranberries, choppedUsing a fork, hand-mix everything together in a big bowl and pour into your ice cream maker. Follow your maker’s instructions.If you DON’T have a ice cream maker. Simply pour the mixture into a plastic bowl and put in freezer. When frozen… take it out, let it soften a little (not too much!) and scoop it into your blender. Blend till creamy (not too long!).
I have fun news to share with all of you!
Last night I checked my email right before going to bed and found an email from Scotty Snacks & Tangle Noodle & Savor the Thyme telling me that I won a prize in their Ice Cream Social (Thanks guys)! The prize is coupons for free ice cream and frozen yogurts, courtesy of Stonyfield Farms. I’ve never tried their ice cream… hopefully they have chocolate chip cookie dough. That’s my #1 favorite and you will be surprised to know that I haven’t made my own kind yet. Someday, soon, I will :o)
But that’s not all! Check out Tangle Noodle’s blog… she wrote a a paragraph about my ice creams that I submitted into the Ice Cream Social. Scroll down towards the bottom of the post. You’ll recognize my pictures.
Anyway, I thought it would be good to celebrate the news with more ice cream… Woohoo! Here I am going to share with you a wonderful, fruity ice cream that left my tongue dancing for more! After the first mouthful… I was swept away in a memory of eating Rainbow Sherbet on a cone at the Thrify Store in California when I was a young girl (Thankfully, this ice cream is much healthier). I love the beautiful colors and flavors of this ice cream. This has become one of my top favorites… after the Almond Dream of course :o)