Sorghum Ice Cream
A sweet summer treat, this sorghum ice cream uses an all-natural syrup that’s rich in potassium and protein.
Makes: 5 cups
Prep Time: 15 minutes
Total Time: 8 hours 15 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 15 minutes
Total Time: 8 hours 15 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
- 4 cups 2% milk
- 2 eggs
- ½ cup sorghum syrup
- ½ cup brown sugar
- ½ teaspoon salt
Instructions
- In a medium saucepan, gently whisk together all ingredients over low heat until just bubbly. Set aside to cool.
- Either freeze in a conventional ice cream freezer, or place in a freezer-safe container and freeze until set, about 8 hours.
- If using second method, chip frozen mixture into food processor or blender in chunks. Puree until very creamy but not liquefied.
- Refreeze until ready to serve.
Tips & Notes
This ice cream tastes even better with a mixture of local berries and an extra drizzle of sorghum syrup.
Find More Recipes
www.FarmFlavor.com
3 Comments
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The Sorghum Ice Cr sounds amazing!!! Lol, I am new to Tennessee, and don’t know where I would find Sorghum syrup. I live in the Johnson City area. Love the magazine ad well, where do I subscribe to receive that
Thank you for any input
Where would I find Sorghum Syrup? I am new to Tennessee.
This ice cream has the fleshy taste of sago, combined with the crunchy taste of peanuts. Perfect with a slice of cake or cake for a weekend afternoon tea.