Pineapple Sorbet

Name: Pineapple Sorbet
Yield: 8
Ingredients: 1 liter of whole milk; 1 can of condensed milk; 1 can of heavy cream; 4 tablespoons of sugar; 3 tablespoons of pineapple juice; 1 tablespoon of neutral gelatin; (available at supermarkets); 2 cups of crushed pineapple pulp; 1 tablespoon of emulsifier (available at supermarkets); Sweet Crunch; 200g of ground nuts; 200g of milk cookie crumbs; 6 tablespoons of pineapple juice; 2 tablespoons of melted butter

1
1 liter of whole milk
2
1 can of condensed milk
3
1 can of heavy cream
4
4 tablespoons of sugar
5
3 tablespoons of pineapple juice
6
1 tablespoon of neutral gelatin
7
(available at supermarkets)
8
2 cups of crushed pineapple pulp
9
1 tablespoon of emulsifier (available at supermarkets)
10
Sweet Crunch
11
200g of ground nuts
12
200g of milk cookie crumbs
13
6 tablespoons of pineapple juice
14
2 tablespoons of melted butter

Ingredients

1
1 liter of whole milk
2
1 can of condensed milk
3
1 can of heavy cream
4
4 tablespoons of sugar
5
3 tablespoons of pineapple juice
6
1 tablespoon of neutral gelatin
7
(available at supermarkets)
8
2 cups of crushed pineapple pulp
9
1 tablespoon of emulsifier (available at supermarkets)
10
Sweet Crunch
11
200g of ground nuts
12
200g of milk cookie crumbs
13
6 tablespoons of pineapple juice
14
2 tablespoons of melted butter

Directions

1
Combine the milk, condensed milk, heavy cream, sugar, pineapple juice, and gelatin in a blender
2
Blend well for approximately 3 minutes
3
Pour into 2 containers and freeze for 4 hours
4
Remove from freezer and transfer the contents to a mixer
5
Add the crushed pineapple pulp and emulsifier
6
Blend for 10 minutes at medium speed
7
Place in a container and freeze overnight
8
Make the sweet crunch: mix all ingredients and serve sprinkled over the sorbet.