This homemade sherbet serves up a taste of the tropics with bits of pineapple and cream of coconut. The good news is you don't need an ice-cream machine to make it, but plan on letting it freeze overnight for the best results.
Ingredients
- 1 quart cultured buttermilk
- 1 1/2 cups superfine sugar
- 1/3 cup canned cream of coconut
- 1 (20-ounce) can crushed pineapple, drained
- 1/2 teaspoon vanilla extract
Instructions
- Whisk together the buttermilk, sugar, and cream of coconut in a large mixing bowl until it is evenly blended. Stir in the pineapple and vanilla extract.
- Cover the bowl with foil and place it in the freezer for 1 hour. Then remove the bowl and stir the mixture briefly, scraping the sides well. Return the sherbet to the freezer for another 45 minutes and then stir it again. Repeat this process once more, then let the mixture freeze overnight. When you're ready to serve it, allow the sherbet to soften slightly, then process it briefly in a chilled blender to make it smooth and easy to scoop. Serve it at once in chilled dishes. Makes 6 to 8 servings.
