Saturday, February 9, 2013
Just want to share a quick post here before i go on a chinese new year break. Initially what i wanted to do was a pineapple sorbet, then i changed my mind seeing that i have milk and also some cream in my fridge, so sherbet it shall be. Sometimes i'm a little confused the difference between a sherbet and an ice cream but then of course i can ask mr google, but right now i just want to take a rest and enjoy the holidays !
Wishing all chinese readers and friends a Very Happy Chinese New Year, have a fruitful, healthy and prosperous year of the SNAKE!
Recipe ( slightly adapted from here )
21/2 cups pineapple, cut into chunks
1tbsp lemon juice
1/4cup caster sugar
1/4cup dairy cream
1. Blend all of the above ingredients till pureed, chill mixture in fridge for at least 2 hours or overnight.
2.Pour the chilled mixture into the bowl of an ice cream maker and churn according to manufacturer's instructions.
3. Freeze the churned ice cream for at least 2 hours and before serving leave sherbet out on counter to to soften for easier scooping.
alternatively, if you do not own an ice cream maker,after blending the ingredients, freeze them for at least several hours. Blend the frozen mixture again and freeze till firm. Leave on counter to soften before serving.
This post is linked to the event Little Thumbs Up organised by Doreen from My Little Favourites and Zoe from Bake for Happy Kids with the theme PINEAPPLE.