Justines Lotus Ice Cream Recipes
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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