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1
NOTE: IF USING A SUGAR SUB-- use the equivalent of 1 cup of sugar--do NOT use 1 cup of sub.
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2
See directions on your package of sub.
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3
Amount of gelatin in BHG recipe is 1 envelope and is based on 1 envelope gelatin = 1 tbsp (15 mL).
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4
In med saucepan combine sugar and unflavored gelatin.
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5
Stir in pineapple juice.
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Then cook and stir until sugar [or sub] and gelatin is dissolved.
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7
Remove from heat.
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8
Place chopped fruit in blender and cover.
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Process until pureed.
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10
In large bowl mix puree and gelatin mix, buttermilk, lime peel and lime juice [or lemon if using].
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11
Add the food color to tint if you are using it.
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12
Green for Kiwi, yellow for mango and so on.
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13
Cover this and chill 4 hours.
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14
Freeze in a 4 to 5 qt ice cream freezer according to manufacturer's directions for that freezer.
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15
Ripen for 4 hours if desired.
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16
Note: this is not essential but improves texture and prevents rapid melting.
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17
If desired garnish dish with chopped fruit when serving.
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18
IF you are using a freezer:.
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19
Prepare to cover and chill 4 hours then transfer to a 2 qt rectangular baking dish or freezer container.
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20
Cover and freeze for 4 1/2 hours to 5 hours or until almost firm.
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21
Then break into small chunks and transfer to a large chilled bowl.
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22
Beat with electric mixer on med speed about 2 minutes or until smooth but not melted.
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return to dish and cover.
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24
Freeze for about 4 more hours or until set firm.
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25
Please note this method will NOT yield the same texture as the ice cream freezer method.
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26
Servings based on 1/2 cup Time is for the freezer method not the ice cream freezer method.
