Sunday, June 6, 2021

Sunset's Pineapple Sherbet Ice Cream (1963)

  • 2 eggs, separated
  • 3/4 cup sugar
  • 1 9-oz can crushed pineapple
  •  2 cups commercial buttermilk
  • 1 tspn unflavored gelatin
  • 1 tbspn water
Combine the egg yolks, 1/2 cup of the sugar, the pineapple (including the syrup), lemon juice and buttermilk in the blender, and whirl until blended. 

Soften the gelatin in water. Stir over hot water until dissolved, then blend into buttermilk mixture. Pour into a 2-quart container and freeze until firm around the edges of the container, about 1 1/2 hours. 

Beat the egg whites until soft, moist peaks form. Gradually beat in the remaining 1/4 cup sugar and continue beating until egg whites hold firm peaks. 

Break the partially frozen sherbet into chunks, pour into a chilled bowl, and beat until fluffy. Fold into egg white mixture. Return to freezer container and freeze until it is firm. Makes about 1 1/2 quarts. 

(Note - "Let stand in the refrigerator for 20 to 30 minutes to soften slightly before serving.")

More "Lost" Sunset Desserts
Strawberry Meringue Cake (1963)

(Origin - "Sunset Cook Book of Desserts" by the Editors of Sunset books and Sunset magazine, a 1978 reissue of the cookbook published and copyrighted in 1963.)

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