Maple Ginger Pineapple Ice Cream Recipes

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PINEAPPLE ICE CREAM



Pineapple Ice Cream image

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

2 cups milk
1 cup sugar
3 eggs, lightly beaten
1-3/4 cups heavy whipping cream
1 can (8 ounces) crushed pineapple, undrained

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.

MAPLE, GINGER & PINEAPPLE ICE CREAM



Maple, Ginger & Pineapple Ice Cream image

MMMMMMM....this was created for RSC #10. I hope you enjoy this delicious cold treat! I have adusted the ginger & allspice as suggested...It is more subtle tasting now..thanks

Provided by Baby Kato

Categories     Frozen Desserts

Time 2h15m

Yield 1 quart, 4 serving(s)

Number Of Ingredients 12

1/2 cup 2% low-fat milk
1/2 cup coconut milk (sweet)
1/2 cup evaporated milk
1/2 cup heavy cream (whipping cream)
1/8 cup pineapple juice
1/8 cup fresh lemon juice
1 -2 teaspoon lemon zest
1/2 cup fresh pineapple, crushed, sweet
1/4-1/2 tablespoon crystallized ginger, shredded
1 pinch ground allspice
1/4 cup brown sugar
1/2 cup pure maple syrup

Steps:

  • Blend, milk, coconut milk, evaporated milk, heavy cream, pineapple juice, lemon juice, lemon zest, crushed pineapple, crystallized ginger, ground allspice, brown sugar and maple syrup together.
  • Freeze according to your ice cream makers instructions.
  • This will make 1 quart.

Nutrition Facts : Calories 386.8, Fat 20.1, SaturatedFat 14, Cholesterol 52.3, Sodium 71.8, Carbohydrate 50.5, Fiber 0.4, Sugar 41.7, Protein 4.5

FRESH PINEAPPLE ICE



Fresh Pineapple Ice image

Provided by Bobby Flay

Categories     dessert

Number Of Ingredients 3

1 large ripe pineapple, peeled, cored and cut into 1/4-inch pieces
1/2 cup water
3/4 cup granulated sugar

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.

MAPLE ICE CREAM



Maple Ice Cream image

Provided by Eric Asimov

Categories     ice creams and sorbets, dessert

Time 15m

Yield 2 cups

Number Of Ingredients 5

2 cups heavy cream
2 tablespoons sugar
1/4 cup maple syrup
1 vanilla bean, cut lengthwise and scraped
5 large egg yolks, lightly beaten

Steps:

  • Fill a large bowl with ice water; set aside. In small saucepan, bring cream to a boil. Add sugar, remove from heat and stir in syrup, vanilla bean and scrapings. Whisk about 1/4 cup cream mixture into egg yolks, then whisk yolks back into remainder of cream. Strain into clean pan.
  • Return pan to medium-low heat and stir until custard is thick enough to coat back of a wooden spoon. Pour into a heatproof bowl and set in ice water until completely cooled. Freeze in an ice cream maker according to manufacturer's instructions.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 20 grams, Protein 2 grams, SaturatedFat 12 grams, Sodium 23 milligrams, Sugar 9 grams

CARAMELIZED PINEAPPLE WITH BROWN SUGAR-GINGER ICE CREAM



Caramelized Pineapple with Brown Sugar-Ginger Ice Cream image

Categories     Fruit     Ginger     Dessert     Broil     Freeze/Chill     Pineapple     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 4

1 pineapple, peeled, halved lengthwise, cored, each half cut lengthwise into 9 wedges
1 cup (packed) dark brown sugar
Brown Sugar-Ginger Ice Cream
6 tablespoons sweetened flaked coconut, toasted

Steps:

  • Preheat broiler. Line large baking sheet with foil. Arrange pineapple wedges side by side in single layer on prepared baking sheet. Pat pineapple wedges with paper towels to remove excess moisture. Using fingertips, press 1 cup brown sugar through coarse sifter over pineapple. Broil pineapple wedges until brown sugar caramelizes, watching closely to avoid burning and rotating baking sheet to broil evenly, about 3 minutes.
  • Arrange 3 wedges of warm caramelized pineapple in triangle on each of 6 plates. Place scoop of Brown Sugar-Ginger Ice Cream in center of pineapple triangle. Sprinkle 1 tablespoon coconut over each dessert and serve.

GINGER ICE CREAM WITH MAPLE RUM BANANAS AND PECANS



Ginger Ice Cream with Maple Rum Bananas and Pecans image

At fenix restaurant in The Argyle hotel in Los Angeles, chef Ken Frank layers the ice cream with spice cake, then tops it with the rum-spiked bananas.

Provided by Ken Frank

Yield Serves 8

Number Of Ingredients 9

2 cups milk (do not use low-fat or nonfat)
2 cups whipping cream
1/2 cup chopped fresh ginger
8 large egg yolks
3/4 cup sugar
1 cup pure maple syrup
1/4 cup dark rum
5 bananas, sliced
Chopped pecans

Steps:

  • Bring first 3 ingredients to simmer in medium saucepan. Cover; let steep 20 minutes. Bring to simmer again. Strain into medium bowl.
  • Whisk yolks and sugar in large bowl until pale yellow, about 3 minutes. Gradually whisk in milk mixture. Return mixture to same saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain custard into clean bowl. Chill about 2 hours.
  • Process custard in ice cream maker. Transfer to covered container and freeze until firm. (Can be made 2 days ahead.)
  • Stir syrup and rum in heavy large skillet over medium heat. Add bananas and heat through.
  • Spoon ice cream into bowls. Top with bananas, sauce and nuts and serve.

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