Pineapple Raisin Ice Cream Recipes

Steps:

• Place the raisins in a small bowl, pour on the rum, cover with plastic wrap, and allow the raisins to steep overnight.
• The next day, remove ice cream from freezer and allow to stand at room temperature until the ice cream is softened but not melting, about 15 minutes. Scoop the ice cream into a large bowl, and stir in the rum-soaked raisins, any extra rum in the bowl, and nutmeg until the ice cream is well mixed. The rum will soften the ice cream and make mixing easier.
• Pack the flavored ice cream back into the carton and refreeze until needed, at least 1/2 hour.

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.

Steps:

• Heat milk in a double boiler; add tapioca and cook for about ten minutes.
• Combine sugar and salt in a bowl; strain milk through a sieve over sugar (do not allow any of the tapioca to go through sieve; discard tapioca).
• Cool.
• Cover raisins with water, bring to a boil and cook for five minutes.
• Drain and cool.
• Combine cold milk, raisins, pineapple and orange rind; blend well.
• Fold in the stiffly beaten cream and vanilla.
• Pour into a refrigerator tray and freeze until firm.