Justines Pineapple Mint Ice Cream Food
JUSTINE'S PINEAPPLE-MINT ICE CREAM
Provided by Julia Reed
Categories ice creams and sorbets, dessert
Time 35m
Yield 10 to 12 servings (about 3 quarts)
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine the sugar with 1 1/2 cups water and cook to boiling over medium-high heat until the sugar dissolves. Boil without stirring for about 10 minutes, or until it reaches the soft-ball stage (234 to 240 degrees on a candy thermometer), when a drop forms a soft ball in a cup of cold water. Stir in the mint and simmer over medium heat 10 minutes more. Remove from heat and let cool.
- Pour the mint syrup into a blender and purée; strain into a large mixing bowl. Stir in the corn syrup. Purée the pineapple and pineapple juice in a blender and add to the mint-syrup mixture, along with the milk, cream, crème de menthe and lemon juice. Chill at least 4 hours or overnight and freeze according to the ice-cream maker's directions.
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- Combine the sugar and water in a medium saucepan, and bring to a boil over medium-high, cooking until the sugar has dissolved. Boil without stirring for about 10 minutes, until it reaches the soft-ball stage (234° to 240°F on a candy thermometer), when a drop forms a soft ball in a cup of cold water. Stir in the mint, and simmer over medium heat for 10 minutes more. Remove from the heat, and let cool.
- Rinse the blender, add the pineapple and pineapple juice, and puree. Add the pineapple puree to the mint syrup mixture along with the milk, cream, crème de menthe, and lemon juice.
- Chill for at least 4 hours or overnight. (In a pinch, I put it in the freezer for an hour.) Transfer the chilled mixture to an ice-cream maker, and freeze according to the manufacturer's directions.
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