Pineapple Ice Cream Float Recipe By Tasty

PINEAPPLE ICE CREAM FLOAT RECIPE BY TASTY

Steps:

• Freeze the canister of an ice cream maker according to the manufacturer's instructions.
• Make the simple syrup: In a medium saucepan over medium heat, combine ½ cup (120 ml) pineapple juice and the sugar and bring to a boil. Stir to dissolve the sugar, then remove from the heat and let cool completely.
• In a high speed blender, combine the pineapple chunks, coconut milk, and cooled pineapple simple syrup. Blend until very smooth, 3-5 minutes.
• Transfer the mixture to the ice cream maker and churn for 25-30 minutes, or until it is the consistency of soft serve.
• Fill 4-6 glasses with ½ cup (120 ml) pineapple juice.
• Transfer the frozen pineapple mixture to a piping bag fitted with a large star tip and pipe evenly into the glasses, swirling in a circular motion. The frozen pineapple mixture will float in the liquid, but keep piping until you reach the top of the glass. Top with a fun straw or decorative skewer and serve immediately.
• Enjoy!

PINEAPPLE WHIP

Steps:

• Whisk cream, pineapple juice, and sugar in a bowl until sugar is dissolved; stir in lemon juice. Refrigerate until well chilled, at least 6 hours.
• Transfer pineapple mixture to an ice cream maker and process according to manufacturer's instructions.

FRESH-PINEAPPLE FLOATS

Steps:

• Preheat oven to 425 degrees. Peel pineapple using a sharp knife, reserving peels as you work. Cut flesh lengthwise into quarters; cut out and reserve core. Transfer peels and core pieces to a large pot; reserve flesh. Add 5 cups water; bring to a boil. Add granulated sugar and vanilla bean; cook, mashing peels occasionally with the back of a spoon to extract juice, about 30 minutes.
• Meanwhile, cut pineapple into 1/2-inch cubes; transfer to a rimmed baking sheet. Sprinkle with brown sugar and rum. Cook until just golden, about 20 minutes. Transfer to a bowl; let cool completely. Cover; refrigerate up to 2 days.
• Pour pineapple-peel mixture from pot through a sieve into a large bowl; discard solids. Return liquid to pot, and bring to a boil. Cook until reduced to 1/2 cup, about 4 minutes. Refrigerate syrup, covered, until ready to serve, up to 2 days.
• Divide pineapple evenly among 8 serving glasses. Top with 2 teaspoons syrup and 2 scoops ice cream. Fill with club soda. Drizzle with remaining syrup.

PINEAPPLE FLOATS

Steps:

• Preheat oven to 425 degrees.
• Place drained pineapple on a rimmed baking sheet and sprinkle with brown sugar. Cook until just golden, about 20 minutes. Transfer to a bowl; let cool completely.
• Divide pineapple evenly among 8 serving glasses. Top with 2 teaspoons syrup and 2 scoops ice cream. Fill with club soda. Drizzle with remaining syrup.