We've never really had anything that even remotely made ice cream, so it's just something we never did. I remember making it as a kid with the old bucket-and-rock-salt technique, but let me tell you - this thing is fancy. I feel very kitchen high-tech.
So, we've been experimenting! The plain old vanilla was first. After it turned out great, we tried strawberry - not bad either.
So I got brave. One of my favorite places in Tuscaloosa is Steel City Pops - just a popsicle place. They have a Pineapple Jalapeño popsicle that is to die for. Another one of our favorites in Tuscaloosa is Five - they have a Pineapple Jalapeño Margarita. It's definitely a little different, but if you like spicy foods, it's worth a try!
Those were my inspirations behind this recipe. Probably not for little kids, but it is an awesome grown-up treat!
Pineapple Jalapeño Sorbet
1 cup water
1 cup sugar
1 medium pineapple, cut into 1" chunks
2 jalapeños, seeded and cut into chunks
In a medium saucepan, combine the water and sugar - bring to a boil. Once the sugar dissolves, add in the pineapple and jalapeño. Simmer mixture on low heat for 15 minutes.
Take pan and place in the refrigerator for about an hour, or until mixture cools down.
Once cool, place in a blender and puree until smooth. Process this mixture in your ice cream maker, per manufacturers directions. If you don't have an ice cream maker, pour mixture into a shallow dish and freeze. Once frozen, use a spoon to scrape out of the dish.