Best Vanilla Sherbet Recipes

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.

VANILLA SHERBET

Steps:

• Cut the vanilla bean lengthwise and scrape out the seeds.
• Place both the seeds and the pod in a saucepan along with the sugar, salt, water, milk, lemon juice and zest. Add only as much juice and zest as how lemon-y you want it to taste. I use the juice of 1.5 lemons and zest of one.
• Heat the mixture until the sugar dissolves and it just begins to boil, about 7 minutes.
• Add the 3 teaspoons of vodka and chill the mixture in the freezer until it just starts to freeze.
• Beat the cream to soft peaks. While beating, slowly drizzle in all of the milk syrup mixture.
• Churn in an ice cream maker until done, 35 minutes. Freeze overnight in the canister with plastic wrap pressed directly on the surface of the sherbet.
• Enjoy.