Pineapple Ice Cream Foodie Trail
Add cream, milk, sugar, and salt to the saucepan with the pineapple and continue cooking over medium heat, stirring constantly. Let mixture reach just the point of simmer before removing from heat. While milk/cream mixture is coming to a simmer, lightly whisk egg yolks in a separate heat-proof medium bowl.
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Once the milk mixture is cooled, add orange juice and pineapple. Cover bowl with plastic wrap and chill for 3 hours. Transfer mixture to ice cream maker and churn according to manufacturer's directions. Serve sherbet soft or transfer to a 3-quart air-tight container and freeze until set, about 4 hours or overnight.
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Instructions. In a large bowl, add the whipping cream. With a hand or stand mixer, beat on medium speed until soft peaks form, about 3-5 minutes. Add the sweetened condensed milk and vanilla. Beat to combine fully. With a rubber spatula, stir in the crushed pineapple.
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Core the pineapple and cut into large chunks. Mash pineapple chunks in a bowl with a potato masher or pastry blender. Drain the liquid, reserving and setting aside 1 tablespoon. Cover pineapple pieces and place in refrigerator. Combine milk, orange concentrate, orange zest, a pinch of salt and sugar in a heavy saucepan.
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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.
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pineapple, red onion, honey, mace, orange juice concentrate, navel orange and 1 more Festive Holiday Salad Pork vegetable oil, apple, green onions, bananas, jicama, pickled beets and 8 more
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Whip the heavy cream: To begin, put the heavy whipping cream in a mixing bowl and beat on medium speed with a hand or stand mixer to form soft peaks. This typically takes about three to five minutes. Add other ingredients: Then, add the vanilla, lime juice, lime zest, and sweetened condensed milk.
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Instructions. Add eggs to a saucepan and beat up until well blended. Zest the lemon and oranges and set aside. Juice the fruits into the pan. Add the sugar, dash salt and 1 cup of the milk. Cook over low heat until mixture coats the back of a spoon, stirring often. Add zest, vanilla, remaining milk and heavy cream. Refrigerate until very cold.
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Dissolve 2 2/3 cups sugar in the milk in the ice cream container; stir to mix. Add evaporated milk and heavy cream. Stir several times to make sure sugar is dissolved. Put in the refrigerator while preparing fruit juices. Mix together orange, lemon, and pineapple juices. Then add to milk mixture and blend well.
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Combine the sugar, pineapple, lemon juice, and salt in a large saucepan over medium heat. Cook and stir for about 5-7 minutes until most of sugar has dissolved. This also helps break down the pineapple slightly. Add the heavy cream and milk to the pineapple mixture. Continue to cook until hot but not yet simmering.
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Strain through a nonreactive sieve into a nonreactive container, then whisk in cream, rum (if using), and vanilla. Cover and refrigerate until no warmer than 40°F (4°C), then churn in an ice cream maker according to the manufacturer's directions. Meanwhile, place a 1-quart container and flexible spatula in the freezer.
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Place the bags in a large bowl or container that has a lid. Fill the bowl, around the bags, with ice and some ice cream rock salt. Secure the lid to the container. Shake well (get the kids to help!) for at least 20 minutes, until thickened. Return to freezer for a few hours, until set.
Orange Pineapple Ice Cream Turning It Home
Orange Pineapple Ice Cream I thought since it was summertime, we would make us some ice cream. This is a recipe that I've used for a long, long time and it's just really easy.
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Directions. In a large bowl, combine all ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions (refrigerate remaining mixture until ready to freeze). Transfer to a freezer container; allow sherbet to firm up in the refrigerator freezer for 2-4 hours before serving.
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Drain can of pineapple thoroughly (otherwise it'll make the ice cream runny) Mix together one 2-liter bottle of the orange soda with the sweetened condensed milk and drained crushed pineapple. Then add about half of the second 2 liter bottle. You need around 3 liters, not 4 in total. Stir really well until blended.
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Instructions: Place the coconut milk, pineapple, and orange in a blender. Puree until smooth. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions. Once the ice cream has reached a soft serve consistency, add the maple syrup or agave nectar and salt (if using) and mix until combined. Serve immediately as.
