SouthernUtahFoodStorage

PINEAPPLE BUTTERMILK SHERBET
1 quart fresh buttermilk
9-ounce can crushed pineapple
1 teaspoon lemon juice
1/16 teaspoon salt
1 cup sugar
2 egg whites, stiffly beaten

Mix together thoroughly all ingredients except egg whites and pour into freezing tray of mechanical refrigerator. Set refrigerator at coldest temperature and freeze mixture until mushy. Pour into chilled bowl and beat until smooth with rotary beater. Or electric mixture. Fold in the stiffly beaten egg whites thoroughly and immediately return to chilled trays and continue freezing until firm. Return controls to normal freezing temperature and allow to ripen until ready to serve. 8 to 10 servings. Or place in an electric ice cream maker and freeze according to instructions on ice cream maker.

DESSERTS – ICE
GRAPE ICE NO. 1
2 Tablespoons gelatin
¼ cup cold water
1 quart concentrated grape juice (recipe to follow) or purchase frozen grape concentrate juice at your local market.
2 tablespoons lemon juice
1 cup grapefruit juice, strained
1 cup sugar
Soften the gelatin in cold water for 5 minutes ; then dissolve gelatin over hot water. Add to combined juices and sugar. Stir thoroughly to dissolve sugar, then freeze in electric or hand operated ice cream freezer according to directions that came with your freezer.

GRAPE ICE NO. 2
½ cup light corn syrup
2 cups concentrated grape juice
1 ¼ cup water
1/2 cup orange juice
1 Tablespoon plain gelatin (1 envelope Knox gelatin )
1/8 teaspoon salt
2 egg whites
Slowly boil syrup, sugar and 1 cup of the water together for 10 minutes. Sprinkle gelatin over remaining cold water and let stand for 5 minutes. Sprinkle gelatin over remaining cold water and let stand for 5 minutes. Add softened gelatin to the hot syrup and stir until completely dissolved. Cool and add the juices and salt. Pour into freezing tray and set in coolest part of freezer. When the mixture becomes mushy, loosen from the sides of the pan remove to a chilled bowl and bet hard with a rotary egg beater or a hand held electric mixer. For a few seconds, then add stiffly beaten egg whites and again meat hard until well blended. Return immediately to the freezing compartment to finish freezing. 5 to 6 generous servings.

This entry was posted on Saturday, July 31st, 2010 at 1:06 pm and is filed under Dessert, Dessert, ice cream. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.