Do you say “sherbet” or “sherbert”? I say sherbert—and I say it with pride. It drives Kevin bonkers. He gave me a stuffed monkey for our 9th anniversary (someday I want to hold a real chimpanzee!), and for fun, I named the monkey Sherbert. You say tomato, I say tahmaut0…..anyway, I had a big can of pineapple juice and I opened it for using just a little bit of it. Then it sat in the fridge for a few days.
I decided that juice needed to churn into a frozen treat and my version of pineapple “sherbert” was created! I think it’s perfect. I like a little dish of a frozen treat just as much as the next gal, but I cannot afford for it to always be a decadent, fattening ice cream as I’d really wish. Thank goodness I really like this kind of thing, too! It was easy to make.
Pineapple Sherbert or Sherbet, by Katrina, Baking and Boys!
3 cups no-sugar added pineapple juice, divided use
1/2 cup lite coconut milk***
1/2 cup lowfat buttermilk***
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
***you could use one cup of any dairy you’d like—all milk, buttermilk, yogurt, etc., I just happened to have 1/2 cup of coconut milk to use up and had just bought some buttermilk, so I thought I’d try it.
Put one cup of pineapple juice and the sugar in a small saucepan over medium heat until sugar is dissolved. Take one tablespoon of the remaining two cups of pineapple juice and mix with the cornstarch in a small cup or bowl. Pour into heated juice and whisk until mixture slightly thickens. Remove from heat. In a medium sized bowl, combine the milk, remaining juice and vanilla. Pour the heated juice into the cold milk and juice mixture. Set the bowl in an ice bath. Whisk together every few minutes until mixture is cold. It won’t take but 20 minutes or so. Churn in an ice cream maker according to manufacturer’s instructions. Freeze in an airtight container. Remove from freezer about 10 minutes before serving to soften slightly.
This post has been added to Recipe Sharing Monday at Jam Hands.