I’m not sure how May snuck up on me; time really does go faster as you get older. Speaking of getting older, May means birthdays for both hubby and I Which means I need to start experimenting with some cake recipes! I rarely make cake but our birthdays give me a good excuse to experiment and have a little fun! (Any recipes you love that you want to throw my way?)
I’ve already been experimenting and having a little fun with my ice cream maker since the weather has warmed up (yup, we’re in the 90′s already). Sigh. The only good thing about warmer weather is lots of frozen treats. I love experimenting with my ice cream maker! And sherbet is definitely me new favorite treat. I can enjoy dessert without feeling too guilty cause its fruit, right? But its better than sorbet cause the milk adds some fabulous creaminess that gives you that indulgent feeling. Perfect middle ground, right? We think so.
16 oz. frozen pineapple chunks
1/3 cup granulated sugar
1 Tbsp + 1 tsp pure vanilla extract
2/3 cup whole milk
Combine all ingredients in large food processor. Puree until smooth. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. Best when served immediately. Can be stored in freezer; leave out for approximately 10 minutes to soften before scooping and serving.