Sorghum Ice Cream
Ingredients:
- 4 cups 2% milk
- 2 eggs
- 1/2 cup Pure Cane Sorghum Syrup
- 1/2 cup Light Muscovado Sugar
- 1/2 teaspoon salt
Directions:
- 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.
