Velvet Freeze

This sounds like a delicious recipe that can be eaten as a fancy dessert. The use of evaporated milk will give this recipe a more dense consistency than if it were to use cream. Evaporated milk is simply milk with 60% of the water removed. It can be reconstituted by adding water, or used as is. It is not to be confused with sweetened condensed milk – which is milk with water removed and sugar added. In some parts of the world, evaporated milk is used in place of creamer or milk in coffee and tea as it’s shelf stable for 15 months, and in some of these places cow’s milk is more scarce than in the US for instance. I imagine the evaporated milk is what gives this recipe it’s name. The milk would be thick and creamy, when whipped it is probably velvety.

My grandmother had a recipe called a Velvet Hammer, but that one was loaded with alcohol – it was sweet but hit you like a hammer, lol. This recipe doesn’t have any alcohol in it.

Velvet Freeze

1 4 1/2 oz can evaporated milk

1/3 c lemon juice

2 1/2 tbs orange juice

1 teas grated orange peel

1/4 teas salt

1 c sugar

Chill milk in freezing tray (maybe put it into a freezer safe, metal dish?) til it’s icy mush. Chill mixing bowl & beater. Turn chilled milk into bowl (return tray to freezing compartment). Whip til it begins to stiffen. Combine lemon & orange juice & orange peel, add gradually to whipped cream & continue whipping til mixture is very stiff. Add salt; sift in sugar 2 to 3 tbs at a time. Beat til thoroughly blended. Turn into tray. Freeze firm. Serve in chilled sherbets. Serves 6-7

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