Justines Pineapple Mint Ice Cream Recipes

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JUSTINE'S PINEAPPLE-MINT ICE CREAM



Justine's Pineapple-Mint Ice Cream image

Provided by Julia Reed

Categories     ice creams and sorbets, dessert

Time 35m

Yield 10 to 12 servings (about 3 quarts)

Number Of Ingredients 9

1 1/2 cups sugar
2 cups fresh mint leaves, lightly packed
1/2 cup light corn syrup
2 cups canned crushed pineapple in its own juice
1 1/2 cups pineapple juice
2 cups milk
2 cups heavy cream
1/2 cup white crème de menthe
1/4 cup freshly squeezed lemon juice

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.

JUSTINE'S LOTUS ICE CREAM



Justine's Lotus Ice Cream image

Provided by Julia Reed

Categories     ice creams and sorbets, dessert

Time 10m

Yield About 1 quart, 4 to 6 servings

Number Of Ingredients 7

2 2/3 cups heavy cream
1 cup sugar
1/2 cup fresh lemon juice
1/3 cup finely chopped toasted almonds
2 1/2 teaspoons grated lemon rind
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

Steps:

  • Combine all ingredients in a mixing bowl and stir until the sugar is dissolved.
  • Pour into an ice-cream machine and process according to manufacturer's directions.

Nutrition Facts : @context http, Calories 542, UnsaturatedFat 16 grams, Carbohydrate 40 grams, Fat 43 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 25 grams, Sodium 41 milligrams, Sugar 37 grams

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  • Combine the sugar and water in a medium saucepan, and bring to a boil over medium-high, cooking until the sugar has dissolved. Boil without stirring for about 10 minutes, until it reaches the soft-ball stage (234° to 240°F 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 for 10 minutes more. Remove from the heat, and let cool.
  • Rinse the blender, add the pineapple and pineapple juice, and puree. Add the pineapple puree to the mint syrup mixture along with the milk, cream, crème de menthe, and lemon juice.
  • Chill for at least 4 hours or overnight. (In a pinch, I put it in the freezer for an hour.) Transfer the chilled mixture to an ice-cream maker, and freeze according to the manufacturer's directions.

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