FRESH PINEAPPLE ICE
Steps:
- Combine water, sugar and pineapple in a large saucepan and bring to a boil over medium heat. Stir, remove from heat and let cool. Process in a food processor to a rough puree. Transfer to a shallow baking dish and freeze until hard, 4 to 5 hours. Just before serving, chop the ice into fine chunks with a fork or ice pick. Serve in large goblets.
PINEAPPLE ICE CREAM
Categories Milk/Cream Ice Cream Machine Egg Dessert Kid-Friendly Frozen Dessert Pineapple Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 1/4 quarts
Number Of Ingredients 10
Steps:
- Bring pineapple, 1/2 cup reserved pineapple juice, and 1/2 cup sugar to a boil in a 2- to 3-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer, stirring occasionally, until pineapple is softened, about 5 minutes. Stir together cornstarch and remaining tablespoon pineapple juice in a small bowl until cornstarch is dissolved, then add to pineapple mixture and simmer, stirring frequently, until thickened, about 1 minute.
- Bring milk just to a boil in a 1 1/2- to 2-quart heavy saucepan. Whisk together yolks, remaining 1/4 cup plus 2 tablespoons sugar, and a large pinch of salt in a bowl, then add hot milk in a stream, whisking. Pour custard back into saucepan and cook over moderately low heat, stirring with a wooden spoon, until custard registers 170 to 175°F on thermometer, 2 to 3 minutes. Immediately pour custard through a very fine-mesh sieve into a bowl, then stir in pineapple mixture and vanilla and cool to room temperature, stirring occasionally. Stir in cream, then chill custard, covered, until very cold, about 4 hours.
- Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 12 hours.
PINEAPPLE ICE CREAM
Phyllis Schmalz of Kansas City, Kansas relies on her ice cream maker when whipping up this five-ingredient frozen treat. The creamy concoction has just the right amount of pineapple to keep guests asking for more.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and pineapple. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 478 calories, Fat 31g fat (18g saturated fat), Cholesterol 212mg cholesterol, Sodium 98mg sodium, Carbohydrate 45g carbohydrate (43g sugars, Fiber 0 fiber), Protein 7g protein.
PINEAPPLE FLOATS
Roasting crushed pineapple with brown sugar creates a delicious flavoring for ice cream-seltzer floats.
Provided by Martha Stewart
Yield Makes 8
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees.
- Place drained pineapple on a rimmed baking sheet and sprinkle with brown sugar. Cook until just golden, about 20 minutes. Transfer to a bowl; let cool completely.
- Divide pineapple evenly among 8 serving glasses. Top with 2 teaspoons syrup and 2 scoops ice cream. Fill with club soda. Drizzle with remaining syrup.
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- Preheat the oven to 425 degrees. Peel the pineapple using a sharp knife, reserving the peels and core as you work. Go here for a tutorial on cutting up a pineapple. Cut the pineapple flesh into 1/2-inch cubes. Transfer the peels and the core pieces to a large pot; reserving the cubed pineapple flesh.
- Add 5 cups of water to the pot and bring to a boil. Add the granulated sugar and vanilla extract. Cook for about 30 minutes, mashing the peels occasionally with the back of a spoon or a potato masher to extract the juice. You won’t actually see the pineapple peels “give” at all – but mashing still helps to release the juice.
- Transfer the cubed pineapple to a rimmed baking sheet. Sprinkle the pineapple with the brown sugar. Cook until just golden, about 20 minutes. Transfer to a bowl and let cool completely. Cover and refrigerate for up to 2 days (or use immediately once cooled).
- Pour the pineapple peel mixture from the pot through a fine mesh strainer into a large bowl. Discard the solids and return the liquid to the pot. Bring the liquid to a boil and cook until reduced to 1/2 cup about 10-12 minutes. Refrigerate the syrup, covered, until it is ready to serve, up to 2 days.
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