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.
NO-CHURN PINEAPPLE ICE CREAM SLICES
What fun to slice into a whole fresh pineapple and discover homemade pineapple ice cream inside! Not to mention the ice cream is "no-churn," meaning no ice cream machine required. Serve as is or dip the edges in toasted coconut for a sweet, summery treat.
Provided by Food Network Kitchen
Categories dessert
Time 6h30m
Yield 10 servings (about 20 ice cream slices)
Number Of Ingredients 6
Steps:
- Cut off the top of the pineapple and discard. Use a pineapple corer to remove the flesh and core of the pineapple, making sure to go all the way to the bottom without piercing any holes; discard the core and save the flesh. Pat dry the inside of the hollowed-out pineapple with a couple of paper towels (this will ensure that the ice cream adheres), then place in the freezer to chill while you make the ice cream.
- Transfer half of the pineapple flesh (about 9 ounces) to a blender; save the other half for another use. Add the sweetened condensed coconut milk, vanilla and salt to the blender, then blend on high, scraping down the sides of the carafe with a rubber spatula as needed, until the mixture is very smooth, about 1 minute.
- Beat the heavy cream in a large bowl with an electric mixer on medium-high speed until it's fluffy and holds stiff peaks, 1 to 2 minutes. Gently fold half of the pineapple mixture into the whipped cream with a rubber spatula until combined. Fold in the remaining pineapple mixture until all is combined and no streaks remain.
- Spoon the pineapple mixture into the chilled, hollowed out pineapple. Cover loosely with plastic wrap and freeze until solid, at least 6 hours and up to overnight.
- If frozen overnight, let the pineapple thaw in the refrigerator for 15 minutes before serving. To serve, use a sharp long chef's knife to cut the pineapple lengthwise into quarters. Trim off the bottom, then slice each quarter crosswise into 1-inch-thick wedges (about 20 slices total). Serve immediately as is. Alternatively, dip the edges of each pineapple slice in the toasted coconut, then serve.
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
Make and share this Pineapple Ice Cream recipe from Food.com.
Provided by DangerousWithKnives
Categories Frozen Desserts
Time 17h45m
Yield 1 1/4 quarts
Number Of Ingredients 8
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.
- Makes about 1 1/4 quarts.
Nutrition Facts : Calories 1631.2, Fat 85.8, SaturatedFat 51, Cholesterol 620.9, Sodium 186.5, Carbohydrate 208.4, Fiber 2.4, Sugar 196.5, Protein 17.3
PINEAPPLE ICE CREAM
"I rely on my 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." -Phyllis Schmalz. From taste of home.
Provided by Courtly
Categories Frozen Desserts
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan, cook the eggs and milk over medium heat for 8 minutes or until a thermometer reads 160 and mixture coats a metal spoon. Stir in sugar until dissolved.
- Cool. Stir in the cream and pineapple.
- Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions.
- Refrigerate remaining mixture until ready to freeze.
- Allow ice cream to ripen in refrigerator freezer for 2-4 hours before serving.
- May be frozen for up to 2 months.
Nutrition Facts : Calories 480, Fat 31.2, SaturatedFat 18.6, Cholesterol 212.2, Sodium 101.6, Carbohydrate 45.2, Fiber 0.3, Sugar 39, Protein 7.4
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