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.
RUM AND RAISIN ICE CREAM
Rum and Raisin Ice Cream is deceptively easy to prepare. Soak the raisins in rum the night before and add them halfway through the churning process of the vanilla custard. It's as simple as that!
Provided by Michelle Minnaar
Categories Ice Cream
Time 1h40m
Number Of Ingredients 7
Steps:
- Place the raisins in a container with the rum, ensuring all the raisins are covered. Let them soak for 8 hours or overnight.
- Combine the cream, vanilla and milk in a saucepan. Bring to the boil then remove from the heat.
- In a large bowl, whisk together the sugar and egg yolks, until the mixture has gone pale in colour and doubled in size.
- Temper hot milk into the sugar yolk mixture, by slowly adding hot milk about 60ml (1/4 cup) at a time, whisking to distribute heat. Once all the milk has been added, transfer mixture back into the saucepan.
- Stir in the vanilla extract.
- Place the saucepan over medium-low heat. Stir until mixture reaches nappé consistency, or 80°C (180°F) on a kitchen thermometer. Let mixture sit at this temperature for 5 minutes to pasteurise the eggs.
- Remove from heat and pour the custard into a large mixing bowl. Place the bowl into icy water and stir until the custard has cooled.
- Pour the custard into an ice cream maker and churn according to your unit's instructions.
- After 30 minutes of mixing, add just the rum soaked raisins, plus 15ml (1 tbsp) of the rum to the ice cream. Continue churning until done.
- Transfer the ice cream to a sealable container and freeze for at least 3 hours or overnight.
Nutrition Facts : ServingSize 2 scoops, Calories 377 calories, Sugar 40.3 g, Sodium 44.8 mg, Fat 17 g, SaturatedFat 9.7 g, TransFat 0.4 g, Carbohydrate 44.1 g, Fiber 0.7 g, Protein 5.5 g, Cholesterol 180.6 mg
PINEAPPLE RAISIN CRISP
YEARS AGO, I found this basic recipe on the label of a can of pineapple. I adjusted it to suit our taste and made it lower in sugar. This dessert is a refreshing change from the usual apple or berry fruit crisps. It's also easy to fix for two and can be served warm or cold. -Lorraine Mix, Remer, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Combine pineapple and raisins in a small ungreased baking dish. In a small bowl, combine brown sugar, coconut, oats, flour, cinnamon and nutmeg; cut in butter until crumbly. Sprinkle evenly over fruit. Bake, uncovered, at 350° for 25 minutes or until topping is crisp. Serve warm or cold.
Nutrition Facts : Calories 264 calories, Fat 8g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 86mg sodium, Carbohydrate 49g carbohydrate (38g sugars, Fiber 2g fiber), Protein 2g protein.
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.
RUM BABAS WITH POACHED PINEAPPLE & VANILLA ICE CREAM
A restaurant-style pudding you can make ahead for a relaxed end to your dinner party
Provided by Tom Kerridge
Categories Dessert, Dinner
Time 1h35m
Yield Serves 6
Number Of Ingredients 17
Steps:
- For the babas, gently heat the milk, then allow to cool slightly so it's tepid. Add 1 tsp sugar to the yeast, then pour in the milk and allow to stand for a few mins until the mixture is foamy. Combine the flour, remaining sugar and ½ tsp salt in a bowl, then pour in the yeast mixture, eggs and the melted butter and mix until smooth and shiny. Cover with a tea towel and leave to prove in a warm place for 1 hr.
- Butter and flour 6 dariole moulds or small metal pudding moulds. Knock back the dough; then, using your fingers, form 6 little balls and place 1 ball into each mould. Leave to prove again until the dough starts to rise over the top of the moulds, about 30-40 mins. Meanwhile, heat oven to 180C/160C fan/ gas 4. Space the moulds out on a baking tray, then cook for 15 mins. Leave to cool for a few mins, then carefully loosen the babas away from the sides with a small sharp knife. Turn out onto a wire rack and leave to cool.
- For the poached pineapple, put the star anise, bay leaves, coriander seeds and sugar into a large pan with 1 litre of water, and bring to the boil. Reduce the heat, add the pineapple and cook for 20 mins. Leave to cool for 5 mins, then take out the pineapple, drain and set aside. Add the rum to the syrup and allow to cool. Can be made the day ahead up to this point.
- To make the vanilla cream, whip the cream with the icing sugar and vanilla seeds to soft peaks. Set aside, then chill until ready to use.
- Halve the babas and drench in the rum syrup until soaked through. Serve with the pineapple chopped into chunks, plus a dollop of cream extra syrup for everyone to drizzle over. If you like, you can heat the 50g butter in a frying pan until browned, cook the pineapple rings on both sides until golden, then grind over black pepper before serving as above.
Nutrition Facts : Calories 1131 calories, Fat 53 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 141 grams carbohydrates, Sugar 118 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.77 milligram of sodium
SWEET PINEAPPLE SAUCE
I simmer up a yummy pineapple sauce that's sensational whether served warm or cold. It's delicious drizzled over ice cream for a simple dessert. Or try it with ham for a dressed-up dinner. -Mary Herron, Meshoppen, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Drain pineapple, reserving juice; set pineapple aside. In a saucepan, combine sugar and cornstarch; stir in pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly., Remove from the heat; stir in the butter, vinegar, salt and pineapple. Serve over ice cream; sprinkle with walnuts.
Nutrition Facts :
PINEAPPLE-RAISIN ICE CREAM
An unusual frozen treat that might more accurately be entitled cream ice than ice cream. Freezing in a tray allows long ice crystals to form. If you wish a smoother texture, freeze in an ice-cream machine. Freezing time not included in preparation time. From the Western chapter of the United States Regional Cookbook, Culinary Art Institute of Chicago, 1947.
Provided by Molly53
Categories Frozen Desserts
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat milk in a double boiler; add tapioca and cook for about ten minutes.
- Combine sugar and salt in a bowl; strain milk through a sieve over sugar (do not allow any of the tapioca to go through sieve; discard tapioca).
- Cool.
- Cover raisins with water, bring to a boil and cook for five minutes.
- Drain and cool.
- Combine cold milk, raisins, pineapple and orange rind; blend well.
- Fold in the stiffly beaten cream and vanilla.
- Pour into a refrigerator tray and freeze until firm.
Nutrition Facts : Calories 228.6, Fat 12.8, SaturatedFat 7.9, Cholesterol 47.2, Sodium 72.5, Carbohydrate 27.6, Fiber 0.9, Sugar 18.6, Protein 2.8
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- 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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