Ingredients with Measurements:
- 1 can (20 oz) crushed pineapple, drained
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 cup yellow cake mix
Special Equipment Needed:
- Ice cream maker
- Blender or food processor
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the drained crushed pineapple, brown sugar, melted butter, salt, and vanilla extract. Mix well.
3. Pour the mixture into a 9-inch cake pan and spread it evenly.
4. Sprinkle the yellow cake mix over the pineapple mixture.
5. Bake for 25-30 minutes or until the cake mix is golden brown.
6. Remove the cake from the oven and let it cool for 10 minutes.
7. Using a knife, loosen the edges of the cake from the pan.
8. Place a serving dish over the cake pan and invert the cake onto the dish.
9. Let the cake cool completely.
10. In a blender or food processor, puree the pineapple cake until smooth.
11. In a mixing bowl, whisk together the whole milk, heavy cream, granulated sugar, and pineapple cake puree.
12. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
13. Transfer the sherbet to a freezer-safe container and freeze for at least 2 hours or until firm.
- Time:
Preparation time: 20 minutes
- Cooking time: 25-30 minutes
- Churning time: 20-30 minutes
- Freezing time: 2 hours
Temperature:
- Oven temperature: 350°F
Serving size:
- Makes about 1 quart of sherbet
- Serves 4-6
Nutritional information:
- Calories: 320
- Fat: 19g
- Carbohydrates: 35g
- Protein: 3g
- Sodium: 170mg
- Sugar: 32g
Substitutions for ingredients:
- Instead of yellow cake mix, you can use white cake mix or vanilla cake mix.
- You can use light brown sugar instead of dark brown sugar.
- You can use salted butter instead of unsalted butter.
Variations:
- You can add chopped maraschino cherries to the pineapple mixture for a more colorful and fruity sherbet.
- You can add a splash of rum or coconut rum to the sherbet mixture for a tropical twist.
- You can use fresh pineapple instead of canned pineapple for a fresher flavor.
Tips and Tricks:
- Make sure to drain the crushed pineapple well to avoid excess liquid in the sherbet mixture.
- You can use an electric mixer to mix the sherbet mixture instead of whisking it by hand.
- For a creamier texture, you can add an extra 1/4 cup of heavy cream to the mixture.
Storage Instructions:
- Store the sherbet in a freezer-safe container with a tight-fitting lid.
- It can be stored in the freezer for up to 2 weeks.
Reheating Instructions:
- Let the sherbet sit at room temperature for 5-10 minutes before scooping.
- You can also microwave it for a few seconds to soften it.
Presentation Ideas:
- Serve the sherbet in a pineapple-shaped bowl or on a pineapple-shaped plate.
- Top the sherbet with whipped cream, chopped nuts, or a cherry.
Garnishes:
- Whipped cream
- Chopped nuts
- Maraschino cherry
Pairings:
- Serve the sherbet with a slice of pineapple upside-down cake for a complete dessert experience.
- You can also pair it with fresh fruit or a tropical cocktail.
Suggested Side Dishes:
- Fresh fruit salad
- Coconut rice
- Grilled pineapple
Troubleshooting Advice:
- If the sherbet is too soft, freeze it for a longer time.
- If the sherbet is too hard, let it sit at room temperature for a few minutes before scooping.
Food Safety Advice:
- Make sure to use pasteurized milk and cream to avoid any risk of foodborne illness.
- Store the sherbet in the freezer at 0°F or below to prevent bacterial growth.
Food History:
- Pineapple upside-down cake is a classic American dessert that originated in the early 20th century.
- Sherbet is a frozen dessert that originated in the Middle East and was introduced to Europe in the 16th century.
Flavor Profiles:
- Sweet
- Tangy
- Fruity
- Creamy
Serving Suggestions:
- Serve the sherbet in a chilled bowl or cone.
- Top it with whipped cream, nuts, or a cherry for added flavor and texture.
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