Pineapple Sherbet

Nutrition Facts

Servings Per Recipe

Makes servings

Preparation Time:

Amount Per Serving

Calories

Calories from fat

minutes

Daily Value*

Total Fat g

Saturated Fat g

Cholesterol mg

Sodium

Carbohydrate g

Dietary Fiber g

Protein g

Vitamin A

Vitamin C

Calcium

Iron

Percent Daily Values are based on a

calorie diet

A sherbet/ice cream low in saturated fat and high in monounsaturated fat due to the good

fats in the nuts

Even if you don't have any fresh pineapple it is still possible to make this sherbet

See the "Glossary of Cooking Terms" for information about toasting and glazing nuts

CUSTARD

teaspoon lecithin

cup pecans raw

/ cup macadamia nuts raw

/ cup pineapple juice

tablespoon lemon juice

(from half of a lemon)

/ cups pineapple juice

(

fresh juice is best if possible need

about small pineapple to make this

amount)

GARNISH

/ cup brown rice syrup

tablespoons crystallized ginger sliced

/ cup fresh pineapple chunks

tablespoons coconut shreds

/ cup light agave nectar syrup (or maple syrup)

tablespoons organic light granulated sugar

pinch sea salt

Blend all custard ingredients (except second part of pineapple juice and lemon juice) at a very high speed until

nuts are completely pureed (not gritty) and mixture is smooth

Part way through the blending turn off the machine and use a spatula along the sides of the blender to dislodge

any nuts or other ingredients that might be clinging to the inside walls This should reduce the number of

unblended bits in the final custard mixture

Total time for blending should be about minutes at high speed or longer for blenders that blend at lower speeds

Transfer mixture to a sauce pan and heat over medium heat to thicken custard Mix frequently with a wire whisk

Heat at low simmer for about minutes Mix in second part of pineapple juice and the lemon juice

It is best to freeze ice cream custard when the custard is cold If the mixture is too warm some ice cream makers

will not be able to fully freeze the mixture Therefore in general it is recommended that the mixture be

refrigerated before it is placed in the ice cream maker

When freezing the custard in an ice cream maker follow the manufacturer's direction for freezing In general

freezing takes approximately minutes but this will vary depending upon the machine ingredients and

temperature of the mixture

If you do not have an ice cream maker start with the refrigerated mixture and pour into a large rectangular pan

freeze until solid (but not hard) and blend again Freeze in a regular bowl Remove from freezer about

minutes before serving

Garnish individual servings with ginger pineapple and coconut Makes about cups

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Desserts of Vitality

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Desserts Of Vitality