Pineapple Buttermilk Sherbet
When you have extra buttermilk from making biscuits etc. make this. The stirring (frequently please) breaks up the larger ice crystals and gives it a creamer texture. Yes you can freeze it in an ice cream freezer if you like. If you do squeeze as much juice out of the pineapple as possible and stir in the pineapple itself when the freezing is complete.
2 cups buttermilk
1 can (20 ounces) Unsweetened crushed pineapple, undrained
3/4 cup sugar
½ tsp. Vanilla
In a bowl, combine all ingredients; stir until sugar is dissolved. Pour into a 9 inch square dish. Cover and freeze for 1 to 1 ½ hours or until mixture begins to harden.
Stir.
Freeze 3-4 hours longer or until firm, stirring occasionally. Remove from the freezer 20-25 minutes before serving.
10 serves.
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