- 2 quarts milk
- 3 cups sugar, divided
- 3 tablespoons all-purpose flour
- 1 can (20 ounces) crushed pineapple, undrained
- 1/2 cup lemon juice
- In a saucepan, combine milk and 1 cup sugar; bring to a boil over medium heat, stirring constantly. Combine flour and remaining sugar; stir into milk mixture. Bring to a boil, stirring constantly; boil 15 minutes or until slightly thickened.
- Remove from the heat; cool. Add pineapple and lemon juice; mix well. Freeze in an ice cream freezer according to manufacturer's directions. Yield: about 2 quarts.
Originally published as Pineapple Sherbet in Country Woman July/August 1995, p43
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