Pineapple Anise Sherbet Recipes

Steps:

• In a small heavy bottomed saucepan over medium heat, add the pineapple, sugar, water or pineapple juice, lemon juice and zest. Stir just until sugar melts. Let cool to room temperature.
• Transfer pineapple mixture to a food processor, with 1 cup buttermilk. Puree until smooth. With the motor running, gradually add remaining buttermilk, until smooth and well blended.
• Pour into a freezer-safe dish and place in the freezer. Freeze until firm, at least 2 hours. Eat and enjoy!

Steps:

• Make sorbet:
• Bring sugar, water, and star anise to a boil over moderately high heat, stirring until sugar is dissolved, then reduce heat and simmer syrup 5 minutes. Cool, then discard star anise.
• Peel 1 pineapple half, reserving rind, then core and cut into 1-inch chunks.
• Squeeze juice from rind with your hands into a blender and add chunks. Purée at high speed until very smooth, about 1 minute. Stir purée into syrup and chill, covered, until very cold, about 4 hours.
• Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.
• Roast pineapple:
• Preheat oven to 500°F.
• Peel remaining pineapple half but do not core. Trim ends and cut remainder crosswise into 1/2-inch-thick slices. Brush some butter on a baking sheet, then arrange pineapple in 1 layer over it and brush with rest of butter.
• Roast pineapple slices in middle of oven until undersides are browned (tops will only color slightly), 12 to 15 minutes. Remove from oven and turn slices over. Cool on baking sheet on a rack to room temperature.
• Assemble dessert:
• Arrange 3 slices of roasted pineapple on each of 4 plates and top with sorbet.

Steps:

• In a bowl, combine all ingredients; mix well. Cover and freeze for 1 hour. Stir; return to freezer for at least 2 hours before serving.

Steps:

• Puree pineapple chunks in a blender until very smooth and transfer to a bowl. Stir in brown sugar and rum. Stir in cream. Pour sherbet into a metal dish and freeze for about 3 hours.

Steps:

• 1. In your ice cream maker, mix all the ingredients in order listed stirring after each one is added. Slowly add the Sprite, stirring continuously to prevent too much foaming. Stop at fill line.
• 2. Assemble your paddle and lid and follow your directions for your ice cream maker. Enjoy! Note: For girls night out, fill the empty pineapple can with rum and add it before the Sprite.

Steps:

• In a small saucepan combine the sugar and 1/2 cup water, bring the mixture to a boil, and simmer it for 5 minutes, or until it is reduced to 1/2 cup. Let the sugar syrup cool completely. In a bowl whisk together the pineapple purée, the sugar syrup, the milk, the lemon juice, and pinch of salt. Chill the mixture until it is cold and freeze it in an ice-cream freezer according to the manufacturer's instructions. Serve the sherbet in scoops on dessert plates garnished with the reserved pineapple wedges and the mint.

Steps:

• Blend pineapple and condensed milk to a very smooth puree in blender.
• Pass through a fine-mesh sieve, discarding remaining pulp.
• Stir the milk and lemon juice into the pineapple puree.
• Chill several hours or overnight.
• Freeze in ice cream maker according to manufacturer's instructions. Transfer to a covered container and freeze at least one hour before serving.

Steps:

• From the lemon remove the zest & chop the zest fine, then squeeze juice from the lemon.
• In a small saucepan, heat sugar, half-and-half & zest until sugar is melted, but DO NOT BOIL. Set aside to cool.
• When sugar mixture is cool, add lemon juice & pineapple AND the pineapple juice.
• Freeze only until it is frozen an inch or so out from the edge.
• Spoon the partially frozen mixture into a mixing bowl & beat with electric mixer, before folding in whipping cream & mixing well.
• Spoon the sherbet back into the freezer trays & partially freeze again, then beat again & refreeze before serving.

Steps:

• Add pineapple chunks, lime juice, and vanilla to a blender; blend until smooth, scraping down the sides of the canister as needed; set aside.
• Warm the milk in a saucepan over low heat; stir in the sugar and salt until dissolved; cool 10 minutes.
• Pour the milk mixture into the blender with the pineapple puree; blend until as smooth as possible.
• 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.
• Discard the solids and refrigerate mixture until cold, at least 4 hours, or overnight.
• Whisk the mixture, then freeze in your ice cream machine according to manufacturer's directions.
• 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.

Steps:

• In a large bowl, combine all ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions (refrigerate remaining mixture until ready to freeze). Transfer to a freezer container; allow sherbet to firm up in the refrigerator freezer for 2-4 hours before serving.