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“I made alterations to a Pineapple Sherbet recipe I found on this site. My family loves it!! Perfect for a hot summer day in Texas. I use a 4 quart freezer to make this.”
READY IN:
20mins
SERVES:
8-12
YIELD:
3 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Zest and juice the lemon.
  2. In a saucepan mix the half and half, sugar and lemon zest. Stir until the sugar is desolved. (When I do this the sugar is unsually disolved before it gets warm) DO NOT let the mixture boil.
  3. When the sugar is disolved remove from heat and allow it to cool if needed.
  4. When the sugar mixture is cool add the lemon juice, the can of pineapple including the juice and the whipping cream. Stir together.
  5. Place in electric ice cream freezer and follow manufacturers directions.

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