Home Cooking

Sherbet

Delicious Pineapple-rum sherbet (frozen yogurt?)

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Delicious Pineapple-rum sherbet (frozen yogurt?)

Foodie2 | May 30, 2006 12:02 PM

Another run-in with the ice cream maker yesterday... produced delicious pina-colada-esque results with on-hand ingredients, hero of the bbq.

Heat over low/med, stirring:

1 C. milk
1/4 C. sugar
small pinch freshly grated nutmeg
teeny pinch allspice
teeny tiny pinch cinnamon
teeny tiny pinch ground ginger

Slowly stream this into 4 beaten egg yolks, then return to pan and cook, stirring, over low until coats spoon. Taste for kicks.

Pour over 1 bag's worth (16 oz?) frozen pineapple chunks (trader joe's), in blender container (I didn't defrost, this was my compromise). Let sit for a little to defrost. Whiiiirrrrr.
Add 2 TBSP coconut rum (gotta love it). Whirrrrrrrrr.
Add a smidgen of vanilla because why not?
Add up to 1 C. low-fat plain yogurt.
Add more sugar (up to 1/2 C. more -- to taste). Whirr for a long time until frothy and sugar is all desolved.
When so delicious you want to drink it, chill in fridge for a few hours. Do it up in the ice cream maker (15 minutes in mine for perfect consistency), then freeze. My favorite thing about this was that the alcohol kept it from getting TOO frozen in the freezer. Also, I've never used so many egg yolks before (they were leftovers). Delicious. Excellent consistency due to this, I think.

I didn't add enough nutmeg, et. al to really detect the flavors in the finished product, but I do believe they added a nice depth of flavor that kept this from being TOO pina-colada-y.

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