Pineapple Coconut Sherbet

Instructions

1. Prepare ripe fruit purée and/or citrus juice; weigh the edible, strained fruit quantities stated. For acidic rhubarb or cranberries, cook and cool fruit before blending.
2. In a saucepan combine sugar, corn syrup and water; warm just until sugar is completely dissolved, then cool syrup in an ice bath.
3. In a blender combine chilled fruit, measured lemon juice and cooled sugar syrup; blend until smooth. Incorporate any listed named aromatic flavoring at this mixing stage.
4. With the blender running at low speed, add cold pasteurized whole milk slowly. Blend briefly to emulsify; if strongly acidic fruit visibly curdles milk, strain and reblend only after chilling.
5. Cover and chill the complete base at 40°F (4°C) or below for at least 4 hours until very cold.
6. Churn in a pre-frozen domestic ice cream maker 20–30 minutes or until the texture resembles soft serve; follow machine capacity instructions.
7. Transfer to a chilled lidded container and harden in a 0°F (-18°C) freezer for 2–4 hours; temper 5–10 minutes in refrigerator before scooping.