PINEAPPLE ICE CREAM
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
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.
BEST EVER PINEAPPLE CREAM
Do not use fresh pineapple to make ice cream. A naturally occurring enzyme can curdle the milk. With canned pineapple, the canning process neutralizes the enzyme so it works fine.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h15m
Yield 5 cups, about
Number Of Ingredients 7
Steps:
- Add the pineapple chunks and salt into a food processor; process until smooth, about 1 minute; set aside.
- In a medium saucepan, mix the sugar and milk together.
- Place pan over low heat and stir until the sugar is dissolved and the milk comes to a boil.
- Beat the hot milk into the egg yolks in a bowl.
- Pour the entire mixture back into the saucepan and place over low heat.
- Stir constantly with a whisk or wooden spoon until the custard thickens slightly (don't let the mixture boil or the eggs will scramble).
- Remove pan from heat and pour the hot custard through a strainer into a large clean bowl.
- Allow the custard to cool slightly, then stir in the pineapple puree, cream, and vanilla.
- Cover and refrigerate until cold or overnight.
- Stir the chilled custard; then freeze in 1-2 batches in an ice cream maker according to the manufacturer's directions.
- When finished, the ice cream will be soft but ready to eat.
- For firmer ice cream, transfer to a freezer-safe container and freeze several hours.
Nutrition Facts : Calories 429.5, Fat 22.2, SaturatedFat 13.1, Cholesterol 197.9, Sodium 280.4, Carbohydrate 55.9, Fiber 1.3, Sugar 48.9, Protein 4.7
PINEAPPLE ICE CREAM
Categories Milk/Cream Ice Cream Machine Egg Dessert Kid-Friendly Frozen Dessert Pineapple Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 1/4 quarts
Number Of Ingredients 10
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.
NO-CHURN PINEAPPLE ICE CREAM SLICES
What fun to slice into a whole fresh pineapple and discover homemade pineapple ice cream inside! Not to mention the ice cream is "no-churn," meaning no ice cream machine required. Serve as is or dip the edges in toasted coconut for a sweet, summery treat.
Provided by Food Network Kitchen
Categories dessert
Time 6h30m
Yield 10 servings (about 20 ice cream slices)
Number Of Ingredients 6
Steps:
- Cut off the top of the pineapple and discard. Use a pineapple corer to remove the flesh and core of the pineapple, making sure to go all the way to the bottom without piercing any holes; discard the core and save the flesh. Pat dry the inside of the hollowed-out pineapple with a couple of paper towels (this will ensure that the ice cream adheres), then place in the freezer to chill while you make the ice cream.
- Transfer half of the pineapple flesh (about 9 ounces) to a blender; save the other half for another use. Add the sweetened condensed coconut milk, vanilla and salt to the blender, then blend on high, scraping down the sides of the carafe with a rubber spatula as needed, until the mixture is very smooth, about 1 minute.
- Beat the heavy cream in a large bowl with an electric mixer on medium-high speed until it's fluffy and holds stiff peaks, 1 to 2 minutes. Gently fold half of the pineapple mixture into the whipped cream with a rubber spatula until combined. Fold in the remaining pineapple mixture until all is combined and no streaks remain.
- Spoon the pineapple mixture into the chilled, hollowed out pineapple. Cover loosely with plastic wrap and freeze until solid, at least 6 hours and up to overnight.
- If frozen overnight, let the pineapple thaw in the refrigerator for 15 minutes before serving. To serve, use a sharp long chef's knife to cut the pineapple lengthwise into quarters. Trim off the bottom, then slice each quarter crosswise into 1-inch-thick wedges (about 20 slices total). Serve immediately as is. Alternatively, dip the edges of each pineapple slice in the toasted coconut, then serve.
GRILLED PINEAPPLE WITH VANILLA ICE CREAM AND RUM SAUCE
Steps:
- Cut the top and bottom off of the pineapple, peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.
- Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.)
- While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
- Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.
COCONUT-PINEAPPLE ICE CREAM
Coconut and pineapple are the perfect partners for the most flavorful ice cream you've ever had.
Provided by lutzflcat
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 3h40m
Yield 8
Number Of Ingredients 6
Steps:
- Mix cream of coconut, half-and-half, chopped pineapple, pineapple juice, coconut flakes, and coconut extract together in a large bowl.
- Pour mixture into an ice cream maker and process until thickened according to manufacturer's instructions. Transfer mixture to an airtight container, and place in the freezer for about 3 hours or until firm.
Nutrition Facts : Calories 328 calories, Carbohydrate 41.5 g, Cholesterol 11.2 mg, Fat 17.9 g, Fiber 1.3 g, Protein 2.2 g, SaturatedFat 15.6 g, Sodium 38.5 mg, Sugar 37.2 g
PINEAPPLE ICE CREAM TOPPING
And for dessert, give Genise Krause's Pineapple Ice Cream Topping a try over cool and creamy vanilla ice cream. The Sturgeon Bay, Wisconsin reader heats cinnamon and ginger with pineapple and pineapple preserves to create this super-easy, light and summery topper that kids will go crazy over.
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small microwave-safe bowl, combine the first five ingredients. Microwave, uncovered, on high for 1-2 minutes or until heated through, stirring once. Serve with ice cream.
Nutrition Facts : Calories 345 calories, Fat 13g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 112mg sodium, Carbohydrate 58g carbohydrate (51g sugars, Fiber 0 fiber), Protein 2g protein.
PINEAPPLE SAUCE ( ICE CREAM TOPPING AND MORE!)
Use to top your favorite flavor ice cream or to create a banana split! Great with peach or mango ice cream with macadamia nuts on top, or could be used over pancakes, waffles, pound cake or even ham. For best results, take time to chill in refrigerator.
Provided by Bev I Am
Categories Sauces
Time 11m
Yield 1 cup
Number Of Ingredients 6
Steps:
- In a saucepan, combine all ingredients.
- Bring to a boil over high heat; reduce heat to med-high, stirring until reduced to about 1 cup (about 3-5 minutes).
- Place in container with lid and allow to chill in refrigerator.
Nutrition Facts : Calories 441.4, Fat 0.3, Sodium 30.4, Carbohydrate 115.2, Fiber 1.2, Sugar 88.9, Protein 0.8
PINEAPPLE ICE CREAM FLOAT RECIPE BY TASTY
Dive into summer with this refreshing Pineapple Ice Cream float. Bring your favorite amusement park snack home this year. If you don't care about the soft serve look, skip the piping bag and just use an ice cream scoop to serve.
Provided by Katie Aubin
Categories Desserts
Time 40m
Yield 4 servings
Number Of Ingredients 4
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!
Nutrition Facts : Calories 616 calories, Carbohydrate 152 grams, Fat 20 grams, Fiber 3 grams, Protein 2 grams, Sugar 65 grams
PINEAPPLE-COCONUT ICE CREAM
This is a recipe I came up with while I was pregnant. I couldn't find a cooked custard-based ice cream with pineapple and coconut as the main ingredients as I couldn't eat uncooked eggs. This thick and creamy ice cream is a family favorite. I can't seem to make it fast enough!
Provided by Sarah Foster
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 8h45m
Yield 12
Number Of Ingredients 7
Steps:
- Whisk egg yolks and sugar in a medium bowl until thick and light yellow. Set aside.
- Heat half-and-half in a small saucepan until small bubbles start appearing around the edges. Remove from heat. Slowly drizzle into the eggs and sugar, whisking until incorporated. Return to the saucepan.
- Heat custard over medium-low heat, stirring constantly, until it coats the back of a spoon or reaches 165 degrees F (74 degrees C). Do not boil.
- Remove from heat and refrigerate for at least 4 hours, or until temperature reaches 65 degrees F (18 degrees C).
- Gently whisk in heavy whipping cream, 2 tablespoons reserved canned pineapple juice, and cream of coconut. Transfer to an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add crushed pineapple and flaked coconut near the end of the churning or it will all settle to the bottom. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 182.5 calories, Carbohydrate 16.5 g, Cholesterol 102.9 mg, Fat 12.5 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.8 g, Sodium 29.1 mg, Sugar 14.3 g
BROILED PINEAPPLE WITH ICE CREAM
This is a special dessert, made more tropical if you use coconut sorbet.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Number Of Ingredients 3
Steps:
- Preheat broiler; set rack 6 inches from heat. Coat a broiler pan with nonstick cooking spray.
- Core pineapple for wedges. Halve wedges lengthwise to make 8 spears.
- Lay spears on prepared pan. Cook, turning once, until golden brown and tender, 20 to 25 minutes. Divide among bowls; serve with vanilla ice cream or coconut sorbet.
Nutrition Facts : Calories 279 g, Fat 5 g, Fiber 5 g, Protein 3 g
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PINEAPPLE ICE CREAM RECIPE | SOUTHERN LIVING
From southernliving.com
Servings 8Total Time 6 hrs 45 minsCategory Ice Cream
- Process chopped pineapple in a blender until smooth, about 30 seconds. Pour through a fine mesh strainer into a small saucepan; discard solids. (You should have 1 1/2 to 2 cups strained puree; discard anything in excess of 2 cups.) Bring puree to a boil over medium-high. Boil, undisturbed, 1 minute; remove from heat. Let cool completely to room temperature, about 30 minutes.
- Place whipping cream in a chilled large metal bowl. Beat with an electric mixer on high speed until stiff peaks form, 3 to 4 minutes. Spoon about 1/4 cup whipped cream into a separate bowl; stir in condensed milk, and fold mixture back into whipped cream in chilled bowl. Fold in cooled pineapple puree.
- Spoon pineapple mixture into a chilled freezer-safe 8- x 4-inch loaf pan; cover with parchment paper, placing parchment directly on surface of mixture. Freeze until firm, about 6 hours. Serve with pineapple wedges.
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