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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I made alterations to a Pineapple Sherbet recipe I found on this site. My family loves it!! Perfect for a hot summer day in Texas. I use a 4 quart freezer to make this. Ingredients:
1 large lemon |
2 cups granulated sugar |
1 quart half-and-half |
1 (15 ounce) can crushed pineapple, undrained |
1 pint whipping cream |
3 tablespoons imitation coconut |
3 ounces coconut flakes (optional) |
Directions:
1. Zest and juice the lemon.
2. In a saucepan mix the half and half, sugar and lemon zest. Stir until the sugar is desolved. (When I do this the sugar is unsually disolved before it gets warm) DO NOT let the mixture boil.
3. When the sugar is disolved remove from heat and allow it to cool if needed.
4. When the sugar mixture is cool add the lemon juice, the can of pineapple including the juice and the whipping cream. Stir together.
5. Place in electric ice cream freezer and follow manufacturers directions.
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