Pineapple Tofu Ice Cream Food

PINEAPPLE SAUCE ( ICE CREAM TOPPING AND MORE!)

Steps:

• In a saucepan, combine all ingredients.
• Bring to a boil over high heat; reduce heat to med-high, stirring until reduced to about 1 cup (about 3-5 minutes).
• Place in container with lid and allow to chill in refrigerator.

PINEAPPLE ICE CREAM

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.

EASY TOFU ICE CREAM

Steps:

• spoon tofu into blender, along with whipping cream, vanilla, and sugar.
• puree til well blended.
• pour into container and freeze for 3 hours.
• scoop and enjoy!

PINEAPPLE ICE CREAM

Steps:

• Combine sour cream and sweetened condensed milk; add milk and pineapple.
• Pour into ice cream freezer canister. Freeze according to manufacturer's instruction.

BEST EVER PINEAPPLE CREAM

Steps:

• Add the pineapple chunks and salt into a food processor; process until smooth, about 1 minute; set aside.
• In a medium saucepan, mix the sugar and milk together.
• Place pan over low heat and stir until the sugar is dissolved and the milk comes to a boil.
• Beat the hot milk into the egg yolks in a bowl.
• Pour the entire mixture back into the saucepan and place over low heat.
• Stir constantly with a whisk or wooden spoon until the custard thickens slightly (don't let the mixture boil or the eggs will scramble).
• Remove pan from heat and pour the hot custard through a strainer into a large clean bowl.
• Allow the custard to cool slightly, then stir in the pineapple puree, cream, and vanilla.
• Cover and refrigerate until cold or overnight.
• Stir the chilled custard; then freeze in 1-2 batches in an ice cream maker according to the manufacturer's directions.
• When finished, the ice cream will be soft but ready to eat.
• For firmer ice cream, transfer to a freezer-safe container and freeze several hours.

PINEAPPLE TOFU ICE CREAM

Steps:

• Blend all ingredients except 2/3 c pineapple in a blender or food processor until smooth and creamy.
• (Unless you have a humongous blender, you might have to do this a little at a time, placing blended portions in a bowl and adding to them as you go).
• Stir in 2/3 c pineapple manually.
• Pour into ice cream maker and freeze according to manufacturer's instructions. Remember that if you make it without oil, it will still be tasty but will become harder than normal ice cream and will need some seconds in the microwave to soften enough to scoop.