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Pineapple Buttermilk Sherbet

Yield about 1 quart


  • 2 cups buttermilk
  • 1/2 cup sugar
  • 1 (8-ounce) can crushed pineapple, drained
  • 1 egg white
  • 1 1/2 teaspoons vanilla extract

How to Make It

  1. Combine buttermilk, sugar, and pineapple in a large mixing bowl, stirring well. Pour mixture into two 2-cup metal ice trays (with dividers removed); freeze several hours or until slushy. Remove from freezer.

  2. Place mixture in a large mixing bowl. Add egg white and vanilla, beating well. Return mixture to ice trays; freeze until firm. Cut into squares or scoop out with ice cream scoop, and place in sherbet dishes.

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