Pineapple Sherbet

1. 1

   Add pineapple chunks, lime juice, and vanilla to a blender; blend until smooth, scraping down the sides of the canister as needed; set aside.

2. 2

   Warm the milk in a saucepan over low heat; stir in the sugar and salt until dissolved; cool 10 minutes.

3. 3

   Pour the milk mixture into the blender with the pineapple puree; blend until as smooth as possible.

4. 4

   Strain through a fine-mesh sieve into a bowl; pressing against the solids with the back of a wooden spoon to release as much liquid as possible.

5. 5

   Discard the solids and refrigerate mixture until cold, at least 4 hours, or overnight.

6. 6

   Whisk the mixture, then freeze in your ice cream machine according to manufacturer's directions.

7. 7

   Serve at once (will be soft) or transfer into a large freezer container; seal tightly, and store in the freezer for up to 1 month; soften at room temperature for 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.