QUICK AND EASY ORANGE SHERBET (ONLY THREE INGREDIENTS)
- 6 to 8 cans orange soda
- 1 to 2 cans sweetened condensed milk (depending on how sweet you like it)
- 1 medium-size can crushed pineapple
1. Stir ingredients together.
2. Pour into ice cream container, and follow directions on ice cream maker. When ready, store in the freezer. Remove from freezer approximately 10 minutes before serving.
The recipe in the Tulsa World was from 8/20/2008
Richard Roby, a retired journalism professor at Oklahoma City University, never shared his secret family recipe for orange sherbet with anyone. But as he got older he decided to share it so it would continue to be enjoyed by others.
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Big Red Ice Cream
5 bananas
1 (8 oz) can crushed pineapple, do not drain
1 (10 oz) can frozen strawberries
2 cans Eagle Bramd milk
4 cans Big Red soda (or strawberry soda pop)
Slice bananas and put in ice cream maker container. Combine pineapple, strawberries, condensed milk and soda pop in large bowl; pour into ice cream container and stir. Follow directions to ice cream maker to freeze.
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AVOCADO ICE CREAM
2 c. avocado puree
2 c. water
1 3/4 c. sugar
1/3 c. lime juice
1/2 c. tequila
Blend ingredients in a blender, then freeze in an ice cream maker according to manufacturer’s directions.
Store in freezer for at least a few hours before serving.
(Chef Rick Bayless, an Oklahoma native and chef of Chicago Frontera Gril and Topolobampo in the season finale of Top Chef Masters. His parents owned OKC’s Hickory House BBQ restaurant for more than 30 years.
Take a pint of ice cream, peel away the carton and slice into four rounds (or 12 rectangles from a square half-gallon). Insert sticks, dip into melted chocolate (12 oz. chocolate chips and 1/4 c coconut oil), and top with chopped nuts, sprinkles, or crumbled cookies. Freeze until serving.