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Here is what you’ll need!
TROPICAL RAINBOW SHERBET
2 cups heavy whipping cream
1 14-ounce can condensed milk
1 cup raspberries
2 tablespoons water
2 cups mango, diced
1 cup crushed pineapple, strained
In a large bowl, using a hand mixer, whip heavy cream until soft peaks form.
Whisk in condensed milk. Evenly divide the cream base into 3 separate bowls.
In a saucepan set over medium heat, add raspberries and water. Cook until berries have burst, about 3-5 minutes. Remove the pan from the heat and cool for 5 minutes.
Place a mesh sieve over one the bowls of cream. Add the raspberries and using a spatula to press on the mixture so that the seeds are caught in the strainer. Mix until uniform in color.
Using a blender, puree mango until smooth. Add mango puree to the second bowl of cream. Mix well.
Add pineapple to the third bowl of cream. Mix well.
Alternating each flavor, layer the 3 flavors into a freezer-safe loaf pan. Once all flavors are added, use a butter knife to gently swirl the sherbet. Be careful not to over stir, making more than 5 passes with your knife.
Freeze until solid, about 3-4 hours.
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