Pineapple Sherbet - cooking recipe

Ingredients

1 (20 ounce) can pineapple chunks in syrup, drained
1 tablespoon lime juice
1/2 teaspoon vanilla extract
2 cups whole milk
3/4 cup sugar
1/4 teaspoon salt

Preparation

Add pineapple chunks, lime juice, and vanilla to a blender; blend until smooth, scraping down the sides of the canister as needed; set aside.
Warm the milk in a saucepan over low heat; stir in the sugar and salt until dissolved; cool 10 minutes.
Pour the milk mixture into the blender with the pineapple puree; blend until as smooth as possible.
Strain through a fine-mesh sieve into a bowl; pressing against the solids with the back of a wooden spoon to release as much liquid as possible.
Discard the solids and refrigerate mixture until cold, at least 4 hours, or overnight.
Whisk the mixture, then freeze in your ice cream machine according to manufacturer's directions.
Serve at once (will be soft) or transfer into a large freezer container; seal tightly, and store in the freezer for up to 1 month; soften at room temperature for 5 minutes before serving.