PINEAPPLE BUTTERMILK SHERBET
This simple and delightful sherbet requires no special ice cream-making equipment-just a fork. It has a tangy flavor and gives the illusion of rich creaminess. The sherbet will keep, stored in an airtight container in the freezer, for 1 to 2 weeks. Cook time is freezing time.
Provided by Sharon123
Categories Frozen Desserts
Time 3h5m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- In a bowl, stir together the buttermilk, pineapple, and sugar until the sugar has dissolved.
- Cover the bowl with plastic wrap and place it in the freezer.
- After about an hour, when the mixture has begun to harden, stir it with a fork until it becomes slushy.
- Cover and return to the freezer for another hour or two, until it is very stiff but not frozen solid.
- Stir it again with a fork and serve.
- If the sherbet has frozen hard, remove it from the freezer to soften for about 30 minutes before serving or whirl it in a food processor, scraping down the sides several times, for about 2 minutes, until well blended and smooth.
Nutrition Facts : Calories 84.5, Fat 0.1, Sodium 0.6, Carbohydrate 21.9, Fiber 0.5, Sugar 21.4, Protein 0.3
PINEAPPLE SHERBET
Found on the web. Posted for safekeeping, as I've been on an ice cream kick lately! Must be summer... Chilling time is not included in prep/cooking time.
Provided by KlynnPadilla
Categories Frozen Desserts
Time 1h
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Blend pineapple and condensed milk to a very smooth puree in blender.
- Pass through a fine-mesh sieve, discarding remaining pulp.
- Stir the milk and lemon juice into the pineapple puree.
- Chill several hours or overnight.
- Freeze in ice cream maker according to manufacturer's instructions. Transfer to a covered container and freeze at least one hour before serving.
Nutrition Facts : Calories 375.8, Fat 8.8, SaturatedFat 5.5, Cholesterol 33.7, Sodium 127.2, Carbohydrate 69.1, Fiber 1.7, Sugar 65, Protein 8.5
VANILLA ROASTED PINEAPPLE WITH BUTTERMILK SHERBET
Steps:
- Make the pineapple the day before you plan to serve the dessert.
- Preheat oven to 375 degrees F.
- Melt the butter over medium-high heat in a deep heavy ovenproof pot, large enough to hold the pineapple on its side. Add the brown sugar and vanilla bean. Cook, stirring, to melt and caramelize the sugar, 3 to 5 minutes. Lay the pineapple in the pot and let simmer, turning on all sides to brown. Add the water to the pan, cover and put pan into the oven. Baste occasionally, until roasted through to the core, about 1 hour.
- If needed, add more water a tablespoon at a time. Let the pineapple cool in the pan. Then, lift out the pineapple, wrap, and refrigerate overnight. Reserve the pan juices.
- Make the sherbet: Combine the sugar and water in a saucepan and bring to a boil. Let cool slightly, then whisk in the buttermilk and lime juice. Refrigerate until cold, then freeze in an ice cream machine.
- When ready to serve, assemble the dessert: Thinly slice the pineapple (I use a meat slicer). If desired, re-warm the pan juices. Arrange slices overlapping on dessert plates. Place a scoop of sherbet in the center of the pineapple slices and drizzle the pan juices on top. Serve immediately.
PINEAPPLE BUTTERMILK SHERBET
This icy sweet sherbet from Dolores Kastello of Waukesha, Wisconsin stirs up easily for freezing in a jiffy.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1-1/4 quarts.
Number Of Ingredients 3
Steps:
- In a large bowl, combine all ingredients; stir until sugar is dissolved. Pour into an 8-in. square dish. Cover and freeze 1 to 1-1/2 hours or until mixture begins to harden. , Stir; freeze 3-4 hours longer or until firm, stirring occasionally. To use, remove from freezer 20 minutes before serving.
Nutrition Facts : Calories 113 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 57mg sodium, Carbohydrate 26g carbohydrate, Fiber 1g fiber), Protein 2g protein.
PINEAPPLE SHERBET
Make and share this Pineapple Sherbet recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 50m
Yield 1 quart
Number Of Ingredients 6
Steps:
- Add pineapple chunks, lime juice, and vanilla to a blender; blend until smooth, scraping down the sides of the canister as needed; set aside.
- Warm the milk in a saucepan over low heat; stir in the sugar and salt until dissolved; cool 10 minutes.
- Pour the milk mixture into the blender with the pineapple puree; blend until as smooth as possible.
- Strain through a fine-mesh sieve into a bowl; pressing against the solids with the back of a wooden spoon to release as much liquid as possible.
- Discard the solids and refrigerate mixture until cold, at least 4 hours, or overnight.
- Whisk the mixture, then freeze in your ice cream machine according to manufacturer's directions.
- Serve at once (will be soft) or transfer into a large freezer container; seal tightly, and store in the freezer for up to 1 month; soften at room temperature for 5 minutes before serving.
Nutrition Facts : Calories 1178, Fat 16.6, SaturatedFat 9.2, Cholesterol 48.8, Sodium 782.7, Carbohydrate 249.8, Fiber 4.6, Sugar 247.8, Protein 17.8
"MA JESSIE'S" PINEAPPLE/BUTTERMILK SHERBET
I always loved to have this when our family visited my Dad's parents. It also makes a great punch when ginger ale, or pineapple soda is added!
Provided by Marilyn Detwiler
Categories Fruit Desserts
Time 15m
Number Of Ingredients 5
Steps:
- 1. Combine: first three ingredients thoroughly. (buttermilk, sugar and pineapple)
- 2. Pour: into old-fashioned ice tray (with ice cube divider removed), or into other similar sized metal pan or mold.
- 3. Place: tray (or pan) in freezer and freeze to a mush.
- 4. Remove: from tray and put into a mixing bowl.
- 5. Add: last two ingredients (egg white and vanilla).
- 6. Beat: until light and fluffy.
- 7. Return: mixture to tray or mold and place in freezer until firm.
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