Pineapple Ice Cream Recipe - Cooking Index
Pineapple Ice Cream Recipe - Cooking Index
| 3 cups | 438g / 15oz | Finely-chopped pineapple |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/2 cup | 118ml | Dark rum - or to taste |
| 2 | High-quality vanilla ice cream |
In a large saucepan combine the pineapple, 1/2 cup sugar, and 6 tablespoons rum, bring the mixture to a boil over moderate heat, stirring until the sugar is dissolved, and simmer for 5 minutes. Strain the pineapple mixture through a fine sieve into a bowl, reserving pineapple solids.
Scoop the ice cream into a large bowl and chop into chunks with a large spoon. Allow the ice cream to soften at room temperature until it can be easily creamed together but is not melted. Add the reserved pineapple solids and stir to combine. Freeze for 2 hours then stir the ice cream and then freeze until firm. The ice cream keeps, covered tightly and frozen, for up to 1 week.
This recipe yields 2 quarts, about 8 servings.
Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8893 broadcast 05-28-1997) - Downloaded from their Web-Site - http://www.foodtv.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.