On a side note, do you know the difference between sorbet and sherbet? I didn't until recently. Sorbets are simply fruit, sugar, and water -- no milk or cream. Sherbets contain between 3-5% milk solids to improve the flavor and soften the texture. Just a bit of nerdy FYI for you.
On yet another side note, I think I need to invest in some cute sundae dishes. Putting ice cream freezer masterpieces in Pyrex prep bowls sort of puts a damper on things.
Piňa Colada Sherbet
adapted from The Perfect Scoop by David Lebovitz (the best ice cream book ever)
1 whole, fresh pineapple
1 can of coconut milk (see note)
3/4 c sugar
squeeze of fresh lime juice
Peel pineapple and cut vertically into fourths. Cut out the core sections that are tough. (Here's a good how-to link on tackling a pineapple. I like to peel it first before cutting it into fourths, but to each their own.) Chop into slightly smaller sections so they all fit into a blender. Add to blender with coconut milk, sugar, and lime juice. Blend until completely pureed and chill until completely... chilled.
Freeze in an ice cream maker according to the manufacturer's instructions. Transfer to a freezer-safe container and allow to freeze until solid.
Makes around 2 quarts.
1. Make sure the coconut milk isn't "cream of coconut" or any sweetened version of coconut milk. And don't use light coconut milk, either. Get the real stuff. It's usually in the Asian section of the grocery store, although I'd recommend buying it at an Asian food store because it's cheaper.
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Originally Posted Here