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Friday, 24 May 2013

Pineapple Ice Cream

Before the weather gets toooooo cold, Anne.

440g can Golden Circle Crushed Pineapple, 3 eggs, ½ cup sugar, 1 ¼ cups milk, ¼ tsp salt, 2 oz crystallised ginger, 12 marshmallows, 1 ½ cups cream, extra whipped sweetened cream, chopped nuts.

Strain syrup from pineapple into top of double saucepan. Beat eggs well, beat in sugar, milk and salt. Stir into pineapple syrup. Cook over simmering water, stirring constantly until mixture thickens, remove from water. Cool. Pour into trays and freeze until consistency of soft ice cream. Turn into chilled bowl, beat until very smooth, fold in pineapple, ginger and halved marshmallows. Whip cream until stiff and fold into pineapple mixture. Return to trays and freeze till firm. Serve topped with sweetened whipped cream and chopped nuts.

Well, that’s how Ruby made it. This is my recipe for my wizzo ice cream maker, Anne.
Combine 300ml milk, 250ml cream, ½ cup caster sugar. Churn for 30 minutes in ice cream maker. Spoon into bowl with 440g can Golden Circle Crushed Pineapple (drained), 12 chopped marshmallows and 2 tblspns chopped crystallised ginger. Serve topped with chopped nuts.

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