pineapple sorbet

ice cream season is finally here!

my ice cream maker sits in the back corner of my cupboard for six months out of the year. sure, i can make ice cream in december, but that would be too weird. can you imagine - it's 15 degrees out and i'm making ice cream!? december is time for cookies and brownies and other oven required goodies. but now, now is the time for frozen fruit, dairy, and sugar. and what better way to kick it off than with pineapple!

my only complaint about this recipe - it doesn't have enough sugar in it or it needs some vodka or something. it freezes too hard making it almost impossible to scoop. it isn't impossible, just really hard.

jason loves soft serve ice cream, so we always have a bowl when it comes out of the ice cream maker...

...and freeze the rest for later



pineapple sorbet
from the ultimate ice cream book

1 pineapple, peeled, cored, and coarsely chopped (about 3 pounds)
1/2 cup water
1/2 cup sugar
juice from one lime

1. add the sugar and water to a saucepan and heat over medium heat until the mixture is clear. remove from heat and cool to room temp.
2. blend the pineapple, cooled syrup, and lime juice until smooth.
3. chill in the refrigerator for at least 2 hours.
4. mix well before churning in your ice cream maker according to the directions. i had to process mine in two batches since it didn't fit in one. be careful - you don't want it to overflow.
5. eat immediately for soft serve or freeze for a couple hours and serve.