Best Pineapple Buttermilk Sherbet Recipes

PINEAPPLE BUTTERMILK SHERBET

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.

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

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.

"MA JESSIE'S" PINEAPPLE/BUTTERMILK SHERBET

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.

REFRIGERATOR DOOR: FROZEN PINEAPPLE BUTTERMILK SHERBET

Steps:

• This is how Mother gave it to me: Combine 2 quarts buttermilk, 2 cans of evaporated milk, sugar to taste (about 1 1/2 cups), 1 can of crushed pineapple (not drained), 2 large cooking spoons of lemon juice. Dash of salt. Perhaps more milk to fill container 3/4 full. Now, my sister's interpretations: The buttermilk was bought in cartons, not the dry stuff (yes, now you can buy buttermilk to mix). Would Mother have been pleased with that? The evaporated milk was always Carnation brand. The sugar to taste was an approximate. Don't know how you know when it enough or too much before you put in the pineapple and lemon juice. I probably had to ask her the approx. amount. The crushed pineapple was Dole brand, packed in 100% pineapple juice, no sugar added. So go figure, you buy this and add sugar. Now the clincher : 2 large cooking spoons of lemon juice. What size cooking spoon? I have her large heavy metal cooking spoon and this is how she measured it. Since none of you have that spoon (ha), I measured out the 2 spoons full and put it in a measuring cup. Exactly 2/3 cup. So there, you have it. And the juice is from the big bottle of Real Lemon juice she always kept in the fridge. Of course, this is to be made in the ice-cream freezer. Option is hand-crank or electric. Dad took care of that part. He started with a hand-crank and then bought an electric. I guess it was always a gallon size, for all her recipes are for that measurement. Now I don't think we still have our ice-cream freezer. Time to buy another and invite guests over, even summer is over. We ate ice-cream all year long. I also tell people that Mother and Daddy made 2 or 3 gallons of homemade ice-cream every Saturday. That means we ate that much each week. They are usually startled. Also I remember eating it in the winter, standing over the floor furnace grate. My husband exaggerates the story of eating ice-cream at my folks' house. He says the ice-cream was served up in vegetable serving bowls. Imagine! I tell him that it was salad bowls, but he doesn't change his story. The above recipe is what I have in my files. Hope you can use this for future times. It's really good, and I don't drink buttermilk. Minnie L. Balthis