I remember talking with my dad about making ice cream; he brought up memories of childhood and making pineapple sherbet with no fancy equipment, just forks and a pan and a regular freezer. So, in honor of missing Dad at Thanksgiving, here's Moosewood Restaurant Low-Fat Favorites's take on his fondly remembered treat.
Pineapple-Buttermilk SherbetSo darned simple, there's really no excuse not to give it a try. And, hey, your turkey's out of the freezer by now, so you have room!
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. Pineapple-Buttermilk Sherbet will keep, stored in an airtight container in the freezer, for 1 to 2 weeks.
2 cups nonfat or regular buttermilk
2 cups undrained canned crushed pineapple (20-ounce can)
2/3 cup sugar
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.
Makes 5 to 6 cups
Preparation time: 5 minutes
Freezing time: 3 to 5 hours
This is the last of the Moosewood Restaurant Low-Fat Favorites posts for now; tomorrow, it's Thanksgiving dishes from my home, and then we'll start a new cookbook.
Should it be regional? Time-specific? Boozy? Something to help you prep for winter holiday treats? Cookies? Candies? Punches? Something to get you through bring-a-dish parties? Pot lucks? Office shindigs? What do you want to explore in more depth?