Creamsicle Sherbet
1 1/2 cup frozen orange juice concentrate -- thawed
3 tablespoons granulated sugar
3 cup half-and-half or reduced fat milk
2 teaspoons vanilla extract
Combine concentrate, sugar and one cup half-and- half in a blender;
blend until smooth. Stir in remaining half-and-half and vanilla. Pour the
mixture into ice cream maker and freeze according to manufacturer's
instructions, about 25 minutes. If a harder texture is desired, pack in
an airtight, covered container and place in freezer for about two hours.
Remove from freezer about 10 minutes before serving. Makes about 1
quart.
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