Pineapple Sherbet

Make a light, creamy Pineapple Sherbet with a taste of the tropics! The sherbet tastes a bit like frozen custard; this vintage recipe uses buttermilk and not a drop of cream. No machine is needed!

We definitely love ice cream at my house, but I think we love sherbet just as much! Did I ever tell you that Mr. Smarty Pants does the grocery shopping around here? Yep, he does! He’s a coupon clipping, bargain hunting machine! Sometimes, he’ll bring home a container of rainbow sherbet and it always seems like the lime is the last in the container, and the raspberry is the first flavor to go!

My Nanie absolutely LOVED ice cream and sherbet of all kinds! I remember my grandparents sometimes making homemade ice cream in an old-fashioned crank machine packed with ice and salt. I got to thinking about this pineapple sherbet Nanie used to make during the summer months and decided to dig it out and give it a try!

I wish I knew exactly how old this recipe is. The original recipe calls for freezing the mixture in an “automatic refrigerator.” I started reading all kinds of history about refrigeration – yeah, I’m weird like that! – and I’m guessing this recipe is from about the 1940’s or 1950’s. The other clue is the addition of a whipped raw egg white. You’d probably faint if you knew how many recipes with raw egg whites I’ve consumed during my life. There was just wasn’t the worry about salmonella and bacteria that there is today.

I’ve successfully used both liquid egg whites and Safest Choice™ Pasteurized Eggs in my vintage recipes that call for raw egg whites. In this recipe, I used pasteurized shell eggs, which are available in my area at Shoprite and Harris Teeter. If using liquid eggs, use 3 tablespoons at room temperature.

The sherbet is super easy to put together. The buttermilk, sugar, pineapple and vanilla combined with the gelatin.

Beat the egg white or liquid eggs until stiff peaks form and gently fold the egg white into the pineapple mixture.

Pour the mixture into a freezer-safe container; I like to use a loaf pan. After about two hours of freeze, stir the mixture well. Freeze for an additional 2-3 hours or overnight.

Serve this creamy, custard-like sherbet topped with some crushed or fresh pineapple and a coconut cookie. It’s an easy, frozen treat with a taste of the tropics!

5.0 from 1 reviews

Pineapple Sherbet

 

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Prep time

15 mins

Cook time

4 hours

Total time

4 hours 15 mins

 

Make a light, creamy Pineapple Sherbet with a taste of the tropics! The sherbet tastes a bit like frozen custard; this vintage recipe uses buttermilk and not a drop of cream. No machine is needed!

Author: at Little Miss Celebration

Recipe type: Sherbet; Frozen Dessert

Serves: 4-6

Ingredients

• 2 cups of buttermilk
• 1 cup of sugar
• 1 ¼ cups of crushed pineapple
• 1 teaspoon vanilla extract
• ½ envelop of unflavored gelatin
• 2 tablespoons of water
• 1 pasteurized shell egg or 3 tablespoons liquid egg whites, beaten until stiff peaks form
• ⅛ teaspoon salt

Instructions

1. Combine buttermilk, sugar, pineapple, salt and vanilla in large bowl.
2. Soften gelatin in 2 tablespoons of cold water and dissolve completely over hot water; add to buttermilk mixture.
3. Fold stiffly beaten egg white or liquid egg whites into buttermilk/pineapple mixture.
4. Pour mixture into loaf pan or other freezer safe container. Cover with plastic wrap.
5. Freeze for two hours; stir mixture well. Freeze an additional 2-3 hours or overnight. Serve with topped with crushed or fresh pineapple, if desired.

3.3.3070

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