Pineapple Sherbet

Ingredients

1/2 teaspoon unflavored gelatin
2 tablespoons cold water
2 cups Roberts Buttermilk
1 cup sugar
1 can (8 1/4 ounce) crushed pineapple
1 teaspoon vanilla extract
1 Roberts Egg White, stiffly beaten

Preparation

Soften gelatin in cold water, then dissolve in the top of a double boiler over hot water. Combine buttermilk, sugar, undrained pineapple and vanilla extract; add gelatin and fold in beaten egg white. Pour mixture into freezer tray and freeze just until partially frozen. Beat mixture just until smooth, cover with aluminum foil and freeze at least 1 hour. Or pour mixture into ice cream freezer and churn-freeze according to directions.

Yield: 1 quart

Notes:

How to Churn-Freeze Creamy Homemade Ice Cream

Wash and scald container and dasher; chill before using. Fill chilled container no more than two-thirds full with chilled ice cream mixture. Cover tightly. Place in freezer tub and alternating layers, fill with 8 parts crushed ice to 1 part rock salt. Turn handle slowly for 5 minutes; turn rapidly until handle becomes very difficult to turn, about 20 minutes. (For churning with electric freezer, follow manufacturer's directions.) Remove dasher, pack down ice cream and cover with waxed paper or transparent wrap. Replace cover; plug opening for dasher with cork. Repack freezer in ice using 4 parts ice to 1 part rock salt, covering entire ice cream can and lid. Cover entire tub with newspapers or heavy towel and allow to stand for 2 to 3 hours to ripen.