Trying out the Fizzy Sherbet Ice Cream recipe could be a fun and rewarding experience. Fizzy Sherbet Ice Cream has a unique flavour that’s both sweet and tangy. It’s a delightful surprise for your taste buds! The process of making this ice cream is fun. You get to mix the ingredients, watch the mixture freeze and see it turn into a delicious dessert.
Ingredients:
- 1/4 cup Aeroplane Jelly Raspberry Crystals
- 1/4 cup Aeroplane Jelly Mango Crystals
- 1/4 cup Aeroplane Jelly Lime Crystals
- 135g (3/4 cup) powdered sugar
- 3 teaspoons bicarbonate of soda
- 4 1/2 teaspoons citric acid
- 2L softened vanilla ice cream
- Pink food colouring (for raspberry flavour)
- Lemon yellow food colouring (for mango flavour)
- Green food colouring (for lime flavour)
- Waffle cones (to serve)
Method:
Place a deep 10.5 x 20.5cm (base measurement) loaf tin in the freezer.
In three separate bowls, mix 1/4 cup raspberry, mango and lime Aeroplane Jelly crystals with 45g (1/4 cup) icing sugar, 1 teaspoon bicarbonate of soda and 1/2 teaspoon citric acid.
Put the softened vanilla ice cream in three medium bowls.
Add 2 tablespoons of the raspberry jelly mixture to one bowl and repeat with the other flavours.
Colour each bowl of ice cream with pink, lemon or green food colouring to match the jelly flavours.
Spoon scoops of the flavoured ice cream into the cold loaf tin and layer them.
Smooth over the top, cover with cling film and freeze overnight.
When ready to serve, scoop the fizzy sherbet ice cream into waffle cones.
