The Pineapple Express

• 1 14-ounce can sweetened condensed milk
• 1 cup milk (I used 2%)
• 1 fragrant, ripe pineapple, cored, cut into small fan-shaped wedges, and frozen (about 5 cups of fruit)
• 1 teaspoon pure vanilla extract
• Very cold sparkling mineral water or seltzer
• Rosemary sprigs (optional, but recommended)

1. Combine sweetened condensed milk, milk, and vanilla in a shallow container. Freeze until consistency is slushy, at least three or four hours. As you would with a granita, rake the surface of mixture every hour or so with a fork. After 4 hours mine was still a bit gooey, like condensed milk dotted with ice crystals.
2. When ready to make your drinks, blend the pineapple to desired consistency in a blender using the ice crush function. (I liked mine with a few little chunks of fruit.) This works best in batches, about a cup of fruit at a time. Transfer to a bowl as you go.
3. Fill each glass about halfway with icy crushed pineapple. For highball glasses, this is about a cup of fruit. Add 3 tablespoons of the condensed milk mixture for highball or fountain glasses, or 2 tablespoons for shorter glasses. Top with cold sparkling mineral water or seltzer. Stir and taste (add more condensed milk mixture if you want it a little sweeter). Garnish with a rosemary sprig, if desired -- it imparts a lovely woodsy aroma as you sip. Enjoy!

condensed milk, milk, pineapple, vanilla, cold sparkling, rosemary

Taken from food52.com/recipes/12214-the-pineapple-express (may not work)