stevenso@ihnss.UUCP (Dan Stevenson) (08/28/84)
There is a long tradition of homemade ice cream in my family.
Perhaps having roots in central Florida has something to do with it.
This summer I have been experimenting with sherbet recipes and have
had success with a simple pineapple sherbet as follows:
2 teaspoons of unflavored gelatin
2 tablespoons of lemon juice
1 20 oz can of pineapple ("in it's own juice")
1 48 oz can of pineapple juice
3 cups of sugar
1 qt milk
Pour gelatin over the lemon juice in a small bowl and set aside to
disolve. Run the can of pineapple through the blender to obtain a
pulp. Stir the can of juice and the sugar together. Add
the pineapple pulp, the milk and then the lemon juice mixture. Then
freeze in your ice cream maker. The gelatin is intended to prevent
formation of large ice crystals and may be extraneous since an
enzyme present in pineapple disolves gelatin. If you like zip in
your sherbet add an extra tablespoon of lemon juice.
Dan Stevenson
AT&T Bell Labs
ihnp4!ihnss!stevenso