Cookaholics Bulletin Board

Mary,

David Lebovitz's Pina Colada Sherbet is excellent. It can be modified by replacing the coconut milk with cream. Or you may make a pain killer by adding orange juice concentrate and a bit of nutmeg.

Tim

1 Pineapple (peeled, cored) to make 4 cups of puree
1 cup sugar
1 cup coconut milk
1 Tbsp. dark rum
1 teasp. fresh lime juice

Puree ingredients until smooth. Chill...

Guess I really need to order the book now Tim. That looks perfect. I would like the coconut milk variation but I want to make it for when my very fussy father comes to visit and he does go on about what he calls pineapple shalolly (no idea what that is or how it is spelled) from his childhood and laments that he can't find it. His description is more like that above. Would you use full cream or something lighter? I thought even whole milk to let the pineapple shine (our whole milk here is creamier than in the States).
Thanks!
Mary

Tim, I'm saving that recipe for this summer...sounds wonderful.

Laurie

Mary,

That's a good question. Let me take a few wild guesses.

Heavy cream would change the recipe into ice cream with about 13% butterfat content. Kind of light for ice cream but probably would mute the fruit flavor.

Using Swiss milk (I'm guessing 4-5%) would allow the fruit to shine and have about 0.9% butterfat. (Lebowitz's sherbets have a butterfat content between 1.3% and 3%.)

Then there's my favorite. Blend the pineapple with Muscovado sugar, some Coco Lopez and a bit of orange concentrate. Blend this with an equal portion of dark Guatemala rum. Pour over the rocks with Jamaican ginger beer.

CC

Tim
If this is as good as your roast chicken recipe, I will be forever in your debt.
ilene

Ilene,

Stuff the sherbet with one fully pierced lemon and roast. You may find it not as good as that roast chicken recipe!

CC

That would definitely eliminate the Smoke problem
ilene

OK pineapples were on sale so I bought 2. One for the sorbet and the other to grill to serve with it (in these sweet little sugared puff pastry shells I bought). The highest fat full milk I found is 3.9 %... is this high enough or should I spike it with touch of cream?

Mary

Mary,

The nice thing about ice cream is that you can adjust the final product in the same manner that you adjust seasonings in a cooked dish.

Make the ice cream using milk some days in advance and taste test. If desired, you can then thaw the ice cream, add some cream and refreeze to improve the texture.

CC

Ok...I know that fresh pineapple and fresh kiwi fruit both contain an enzyme which prevents jelly, Jell-O, or gelatine, from setting. Because that enzyme is destroyed during the cooking or canning process, the processed pineapple (or kiwi) then can be used in jellies.

Have I read or heard somewhere that the same applies to ice cream? Can you use fresh pineapple?