Pineapple Sherbet

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 1 (20 ounce) can pineapple chunks in syrup, drained
• 1 tablespoon lime juice
• 1/2 teaspoon vanilla extract
• 2 cups whole milk
• 3/4 cup sugar
• 1/4 teaspoon salt

Recipe

• 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 warm the milk in a saucepan over low heat; stir in the sugar and salt until dissolved; cool 10 minutes.
• 3 pour the milk mixture into the blender with the pineapple puree; blend until as smooth as possible.
• 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 discard the solids and refrigerate mixture until cold, at least 4 hours, or overnight.
• 6 whisk the mixture, then freeze in your ice cream machine according to manufacturer's directions.
• 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.