Pineapple Ice Recipes

PINEAPPLE ICE CREAM

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.

PINEAPPLE ICE

Steps:

• Process the pineapples, juice and all, in the blender until pureed. Add the ice and process until smooth. Add sugar if desired.
• Note: If you don't have a refrigerator with a crushed ice dispenser; first process ice cubes in your blender until you have 2 cups' worth.

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.

QUICK AND EASY PINEAPPLE FRIED RICE

Steps:

• Heat a large skillet over medium heat and add oil. Add diced onion and cook for about 1 minute. Add ginger and garlic, and cook, stirring constantly, for 1 minute.
• Increase heat to medium-high; add pineapple, red bell pepper, and peas. Cook, stirring constantly, for 3 to 4 minutes. Stir in rice and soy sauce, and cook until sauce is well incorporated, 1 to 2 minutes. Stir in sesame oil and remove from heat.
• Garnish with sliced green onion and sesame seeds before serving.

PINEAPPLE RICE

Steps:

• Melt butter in a large saucepan over medium heat. Cook 1/2 cup onions and bell pepper 3 minutes.
• Stir in rice; cook 2 minutes.
• Drain pineapple reserving juice; set fruit aside.
• Add broth and reserved pineapple juice to saucepan. Bring to a boil; reduce heat. Cover and simmer 25 minutes or until liquid is absorbed. Remove from heat.
• Stir in pineapple, remaining onions and garnish with almonds. Season with salt and pepper, if desired.

PINEAPPLE ICE POPS

Steps:

• In a food processor, combine pineapple chunks, milk, and sugar; pulse until almost smooth, with some chunks of pineapple remaining.
• Pour half the mixture into a medium bowl. Pulse remaining mixture until completely smooth; add to mixture in bowl.
• Divide evenly among eight 3-ounce molds or paper cups, and insert wooden sticks. Freeze until solid, at least 4 hours or up to 2 weeks (cover with plastic wrap).

BANANA-PINEAPPLE ICE

Steps:

• In a large bowl, combine all ingredients. Pour into an 8-in. square dish. Cover and freeze for 1-1/2 to 2 hours or until almost firm. , Transfer to a large bowl. Beat for 1-2 minutes or until smooth and creamy. Return mixture to dish; freeze until firm. Remove from the freezer 30 minutes before serving.

PINEAPPLE ICE CREAM

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.

PINEAPPLE SORBET

Steps:

• Place pineapple, pineapple juice, sugar, lime juice, vodka, and mint in a food processor and process until smooth.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container; put in the freezer for at least 6 hours before serving so it can firm up.

PINEAPPLE RICE

Steps:

• Preheat oven to 350F degrees.
• Boil rice.
• Place 1/3 of rice in bottom of buttered baking dish.
• Cover with half of the pineapple, half the brown sugar, and half of the butter.
• Repeat with next 1/3 of rice and second half of pineapple, brown sugar and butter.
• cover with last 1/3 of rice and pour over pineapple juice.
• Bake covered for 30 minutes.