PINEAPPLE CHERRY ICE CREAM
"This fruity treat has been an all-time favorite with my family for years," says Johanna Gimmeson, Powell, Wyoming. Use an ice cream freezer to make this colorful crowd-pleaser, which is sure to be a success wherever it's served.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 quarts.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve sugar and gelatin in boiling water. Refrigerate for 1 hour or until cool. , Stir in the milk, cream, pineapple and lemon juice. Fill cylinder of ice cream freezer two-thirds full; freeze according to 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 283 calories, Fat 16g fat (10g saturated fat), Cholesterol 60mg cholesterol, Sodium 52mg sodium, Carbohydrate 34g carbohydrate (32g sugars, Fiber 0 fiber), Protein 3g protein.
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.
GRANDMAMA MARSHALL'S CHERRY PINEAPPLE ICE CREAM
My grandmother, Maude Marshall, was an amazing cook. This recipe is a family favorite, and the beauty of it is that it doesn't matter what time of year it is--you can always get maraschino cherries and canned pineapple! The color is a lovely pink, and the taste always takes me back to my childhood.
Provided by JeriBinNC
Categories Dessert
Time 40m
Yield 4 qts
Number Of Ingredients 6
Steps:
- Mix together 3 eggs, 2 cups of sugar, and 1 quart of milk. Boil in a double boiler for a few minutes or until mixture thickens enough to coat a spoon. Let cool completely.
- Add cherries with juice, pineapple with juice, and evaporated milk. Add milk as needed to fill churn. Freeze according to manufacturer's instructions.
HOMEMADE VANILLA ICE CREAM WITH PINEAPPLE SWIRL
This vanilla ice cream is so good, swirling in golden caramelized pineapple is a bit like gilding the lily. But what's wrong with that? Cooking the pineapple before adding it to the ice cream intensifies the flavor and keeps it from icing up in the freezer.
Provided by Food Network Kitchen
Categories dessert
Time 8h
Yield 1 generous quart
Number Of Ingredients 12
Steps:
- For the ice cream: Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan,whisking, and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes. Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
- For the pineapple swirl: Combine the cream, butter and 1/4 teaspoon salt in a measuring cup and set aside. Cook the sugar, corn syrup and 1 tablespoon water in a saucepan over medium heat until the sugar is dissolved. Increase the heat to medium-high and bring the mixture to a boil. Cook without stirring until it reaches a medium amber color, about 3 minutes. Remove the pan from the heat and carefully pour the cream mixture into the sugar mixture. Whisk until smooth. Stir in the crushed pineapple and any juices and return to medium heat. Cook for 10 minutes until reduced and thickened. Remove from the heat and let cool 10 minutes. Process in a food processor until pureed, then chill until ready to use.
- Freeze the cold custard in an ice cream maker according to the manufacturer's directions. Transfer half of the ice cream to an 8-inch square metal pan and swirl in 1/2 cup of the pineapple with a butter knife, using circular motions to distribute pineapple throughout the cream. Add the remaining ice cream and repeat with the remaining pineapple. Cover with plastic wrap and freeze until firm, 2 to 3 hours.
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
VANILLA CHERRY ICE CREAM
This recipe makes classic vanilla ice cream with a slight undertone of almond and dotted throughout with fresh cherry pieces.
Provided by FutureChefShay
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 5h15m
Yield 8
Number Of Ingredients 6
Steps:
- Combine the cream, milk, and sugar in a bowl. Stir until the sugar is completely dissolved. Stir in the vanilla and almond extract. Add the cherries. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Transfer to a freezer-safe container and freeze for at least 2 hours before serving.
Nutrition Facts : Calories 325.4 calories, Carbohydrate 28 g, Cholesterol 84 mg, Fat 23 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 14.2 g, Sodium 35.3 mg, Sugar 25.6 g
PINEAPPLE CREAM CHEESE FROSTING
This frosting goes great on lemon cake, 7-up® cake, or lemon cookies.
Provided by Janelle Williams Hawthorne
Categories Desserts Frostings and Icings Cream Cheese
Time 5m
Yield 32
Number Of Ingredients 4
Steps:
- Cream the butter and cream cheese together with an electric mixer in a large bowl until light and fluffy. Add the pineapple juice and continue beating until absorbed into the mixture. Beat the confectioners' sugar into the mixture a little at a time until completely integrated.
Nutrition Facts : Calories 111.9 calories, Carbohydrate 16.1 g, Cholesterol 15.3 mg, Fat 5.3 g, Protein 0.6 g, SaturatedFat 3.4 g, Sodium 41.3 mg, Sugar 15.6 g
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.
CARAMELIZED PINEAPPLE WITH VANILLA ICE CREAM
This dessert relies on the same browning and deglazing techniques used for savory dishes. Many fruits benefit from a quick saute, and their natural sugars -- brought to the surface as juices evaporate -- aid in the caramelization process. If you prefer not to use rum, you can substitute more pineapple juice.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Combine rum and juice in a glass measuring cup. Heat 2 tablespoons butter in large skillet over medium-high heat until foaming. Add half of the pineapple slices, and cook until well browned on both sides, 5 to 8 minutes. Transfer to baking pan.
- Sprinkle pan with 1/4 cup sugar, and cook until sugar caramelizes to a golden brown, 1 to 2 minutes.
- Turn heat off or hold skillet away from heat, and carefully add 1/2 cup rum mixture.
- Turn heat on or return pan to heat and stir with a wooden spoon, scraping loose any caramelized bits on bottom of skillet. Simmer sauce until reduced and slightly thickened, about 3 minutes. Pour through fine sieve into a bowl, and set aside. Wash skillet, and repeat. Cut pineapple slices, and serve over ice cream drizzled with warm sauce.
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