Frozen Pineapple Buttermilk Sherbet
One of our dear Cook'n customers sent this little story along with the recipe. Thought you might enjoy. It is really cute and nostalgic!...
I have a great Pineapple Frozen Buttermilk Ice Cream recipe of my mother's. This is what my older sister wrote, and it has some very funny remarks. Hope you enjoy!
This is how Mother gave it to me:
Combine 2 quarts buttermilk, 2 cans of evaporated milk, sugar to taste (about 1 1/2 cups), 1 can of crushed pineapple (not drained), 2 large cooking spoons of lemon juice. Dash of salt. Perhaps more milk to fill container 3/4 full.
Now, my sister's interpretations: The buttermilk was bought in cartons, not the dry stuff (yes, now you can buy buttermilk to mix).
Would Mother have been pleased with that?
The evaporated milk was always Carnation brand.
The sugar to taste was an approximate. Don't know how you know when it enough or too much before you put in the pineapple and lemon juice. I probably had to ask her the approx. amount.
The crushed pineapple was Dole brand, packed in 100% pineapple juice, no sugar added. So go figure, you buy this and add sugar.
Now the clincher : 2 large cooking spoons of lemon juice. What size cooking spoon? I have her large heavy metal cooking spoon and this is how she measured it. Since none of you have that spoon (ha), I measured out the 2 spoons full and put it in a measuring cup. Exactly 2/3 cup. So there, you have it. And the juice is from the big bottle of Real Lemon juice she always kept in the fridge.
Of course, this is to be made in the ice-cream freezer. Option is hand-crank or electric. Dad took care of that part. He started with a hand-crank and then bought an electric. I guess it was always a gallon size, for all her recipes are for that measurement.
Now I don't think we still have our ice-cream freezer. Time to buy another and invite guests over, even summer is over. We ate ice-cream all year long.
I also tell people that Mother and Daddy made 2 or 3 gallons of homemade ice-cream every Saturday. That means we ate that much each week. They are usually startled.
Also I remember eating it in the winter, standing over the floor furnace grate. My husband exaggerates the story of eating ice-cream at my folks' house. He says the ice-cream was served up in vegetable serving bowls. Imagine! I tell him that it was salad bowls, but he doesn't change his story.
And here's what I have in my recipes:
FROZEN PINEAPPLE BUTTERMILK SHERBETMakes one gallon
Combine 2 quarts buttermilk
2 cans of evaporated milk
sugar to taste (about 1 to 1 1/2 cups)
1 can of crushed pineapple (not drained), The crushed pineapple was Dole brand, packed in 100% pineapple juice, no sugar added
2/3 cup of Real Lemon concentrated juice
Dash of salt, Perhaps more
milk to fill container 3/4 full
This was made in an ice-cream freezer. Option is hand-crank or electric.
Hope you can use this for future times. It's really good, and I don't drink buttermilk.
Minnie L. Balthis