Pineapple Ice Cream Food

PINEAPPLE ICE CREAM

Steps:

• Combine sour cream and sweetened condensed milk; add milk and pineapple.
• Pour into ice cream freezer canister. Freeze according to manufacturer's instruction.

PINEAPPLE ICE CREAM

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.

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.

PINEAPPLE ICE CREAM TOPPING

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.

CREAMY PINEAPPLE SHAKE

Steps:

• Combine crushed pineapple, ice cream, milk and cinnamon in blender or food processor container. Cover; blend until smooth.

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.

BEST EVER PINEAPPLE CREAM

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.

NO-CHURN PINEAPPLE ICE CREAM SLICES

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.

PINEAPPLE ICE CREAM

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.

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!