Growing up in a small little town in the deep south of the U.S., we had one air conditioner, a window unit, that ran only under dire circumstances. During those hot, humid summers, I can remember hearing the jingle of an ice cream truck two streets over like a siren’s song calling out to me. Excitedly, I would drop whatever I was doing and rush into the house, diving into couch cushions to find spare change. Rejoicing when sweet, sweet victory was mine.
All of the children in the neighborhood met together running behind the truck. Out of breath, sweating, we all mulled over our choices. What would it be today, a sandwich, a cone, something dipped on a stick…. Normally, I emerged with a push up pop and would devour it on the way home, ridding myself of the evidence before I got there.
My brother was older than me, but he would have still whined, protesting the rest of the day about how unfair his life was and either I would have had to share or feel guilty. He never quite got the “you snooze, you lose” concept. When I tasted the following recipe, it took me back home, back to the hot black top burning my feet on the slow walk back home enjoying my guilty pleasure during a rare moment all to myself.
Lemon Lime Pineapple Sherbert
2 cups fresh pineapple
1 lime, zested and juiced
1 lemon, juiced
1 cup buttermilk
1 (14 oz. ) can sweetened condensed milk
2/3 cup sugar (or to taste)
1 tsp vanilla extract
1/4 tsp lemon extract
In a food processor, place pineapple and process until smooth. Add lime zest and juice, lemon juice, sweetened condensed milk, and sugar. Pulse until well combined. Add buttermilk, vanilla extract and lemon extract. Pulse until well combined.
Ice cream maker: Pour into chamber and process according to the manufacturer’s instructions. Transfer sherbert to a freezer-safe container and freeze for at-least 1 hour to firm up before serving.
Without ice cream maker: Pour into a 9 x 13 pan or 8 x 8 metal or glass pan. ( It takes about twice as long to freeze the same amount of liquid in an 8 x 8 pan as a 9 x 13.) Stir the mixture with a whisk. Do so every 20 minutes for these recipes in a 9 x 13 pan, and every 40 minutes in an 8 x 8 pan. (As the mixture gets closer to freezing, regular attention becomes more important because the freezing process speeds up.) When the mixture is at the slush point (80 to 90 percent frozen) change from a whisk to a fork for stirring.