Spiced Pineapple Sherbet
Baking and Desserts • European
Description
Spiced Pineapple Sherbet
Ingredients
- Star anise 3 pieces
- Pineapple 1 piece
- Demerara Sugar 2 tablespoons
- Cinnamon 2 pieces
- Rum 1½ tablespoons
- Ground clove 5 pieces
- 1% Kefir 3½ cups
- Powdered Sugar 1 cup
Step-by-Step Guide
Step 1
Preheat the oven to 430°F.
Step 2
Line a heatproof pan with parchment paper. Cut the pineapple into cubes, mix with 2 tablespoons of brown sugar, spices, and rum. Spread on a baking tray and place in the oven for 20 minutes. Afterward, remove from the oven and let cool.
Step 3
Mix the kefir with 1 cup of powdered sugar and refrigerate for 2 hours.
Step 4
After the time has passed, take the kefir out of the refrigerator, pour it into an ice cream maker, and churn for 20–40 minutes. While the ice cream is freezing, blend ¾ of the pineapple cubes in a blender and add to the ice cream in the last minutes of churning. Also, add the remaining pineapple cubes. Then transfer to a container and place in the freezer for 4–5 hours until fully set.
Step 5
If you don't have an ice cream maker, immediately mix the ice cream, pineapple puree, and remaining pineapple cubes, pour the mixture into a container, and place it in the freezer. Take out the container and stir the contents every half hour until set.
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