One very special friend of mine, Harv, surprised me with a fabulous new kitchen toy over the weekend. He graciously gave me a Cuisinart Frozen Yogurt, Ice Cream & Sorbet Maker. Thank you Harv! He's quite the ice cream connoisseur and well, I have ice cream maker envy because he has the king of all ice cream makers. Even more impressive is that he's rebuilt/refurbished 2 commercial ice cream makers from scratch himself! (I'm in complete and utter awe...) Here are similar pics of his handsome ice cream maker, a Taylor 104-27 (which is very similar to what is used on Iron Chef competitions of Food Network):
My first recipe I tried was a simple strawberry ice cream. Unfortunately my attempts to make it healthier by using 2% fat milk and half & half didn't result in the consistency I wanted. I learned from a fellow friend and blogger, Annie of Annie's Eats, that full fat is definitely necessary. Check out her blog for the same recipe but with much better results!
So for my second attempt I wanted to use up some well ripe fruits and ingredients I had on hand. Thankfully this time around I had success! I made an adaptation of a sherbet recipe included in the instruction/recipe booklet. Here's my recipe for a low fat pineapple sherbet:
1 cup low fat vanilla yogurt2 cups 2% low fat milk
1 cup processed fresh pineapple*
3-4 tablespoons powdered sugar
*Process fresh pineapple in a blender. Use 1 cup of this processed fresh pineapple for the recipe.
Combine all ingredients in the blender and blend until smooth.
Pour into your ice cream maker and churn/freeze based on your manufacturer's directions.
You may want to transfer the finished product in a freezer proof container so that it can "ripen" for an hour or two in the freezer.
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