Lime-Yogurt Sherbet – a delicious recipe with cornstarch, sugar, milk, egg yolk, lime zest, lime juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whisk together cornstarch and 1 cup sugar in a 1 1/2- to 2-quart heavy saucepan, then slowly whisk in milk.
2
Bring to a boil over moderate heat, whisking, then simmer, whisking occasionally, 2 minutes.
3
Whisk together yolk and remaining 1/4 cup sugar in a bowl and add hot milk in a slow stream, whisking constantly.
4
Transfer to saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until slightly thicker and a thermometer registers 170F.
5
(Do not let boil.)
6
Pour custard into a clean bowl.
7
Whisk in zest, juice, and yogurt.
8
Chill until cold.
9
Freeze custard in ice-cream maker.
10
Transfer to an airtight container and put in freezer to harden.
11
Serve in waffle cups if desired.
423
kcal
Calories
9
g
Fat
79
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 teaspoons cornstarch, 1 1/4 cups sugar, 1 1/2 cups whole milk, 1 large egg yolk, and more.
Yes, Lime-Yogurt Sherbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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