Fizzy Sherbet Ice Cream combines the delicious flavours of raspberry, mango and lime with the fizzy, tangy sensation of sherbet. This fun and colourful dessert is made by mixing Aeroplane Jelly crystals, icing sugar, bicarbonate of soda and citric acid into softened vanilla ice cream.
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) icing sugar
- 3 tsp bicarbonate of soda
- 4 1/2 tsp citric acid
- 2L softened vanilla ice-cream
- Pink food colouring, to tint
- Lemon yellow food colouring, to tint
- Green food colouring, to tint
- Waffle cones, to serve
Method:
In a bowl, combine the Aeroplane Jelly crystals (raspberry, mango and lime), icing sugar, bicarbonate of soda and citric acid. Mix well until all the ingredients are well combined.
Divide the softened vanilla ice cream into three equal portions.
Colour one with pink food colouring, another with lemon yellow food colouring and the third with green food colouring. Adjust the intensity of the colours to taste.
Sprinkle the sherbet mixture evenly over each coloured scoop of ice cream. Using a spatula or spoon, gently fold and mix the sherbet into the ice cream until well incorporated.
In a large bowl or loaf pan, layer the coloured and sherbet-mixed ice creams in alternating colours (pink, yellow, green). Continue until all the ice cream and sherbet mixture has been used up.
Cover with plastic wrap or a lid and freeze the sherbet ice cream for at least 4-6 hours or until firm.
Spoon the sherbet ice cream into waffle cones or bowls. Optionally garnish with additional Aeroplane Jelly crystals or candies for extra colour and texture.
