Justine's Pineapple-Mint Ice Cream
Published May 15, 2004
- Total Time
- 35 minutes, plus overnight chill
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Ingredients
1 ½ cups sugar
2 cups fresh mint leaves, lightly packed
½ cup light corn syrup
2 cups canned crushed pineapple in its own juice
1 ½ cups pineapple juice
2 cups milk
2 cups heavy cream
½ cup white crème de menthe
¼ cup freshly squeezed lemon juice
Nutritional analysis per serving (10 to 12 servings)
53 grams carbs; 49 milligrams cholesterol; 376 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 16 grams fat; 1 gram fiber; 43 milligrams sodium; 3 grams protein; 50 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan, combine the sugar with 1 ½ cups water and cook to boiling over medium-high heat until the sugar dissolves. Boil without stirring for about 10 minutes, or until it reaches the soft-ball stage (234 to 240 degrees on a candy thermometer), when a drop forms a soft ball in a cup of cold water. Stir in the mint and simmer over medium heat 10 minutes more. Remove from heat and let cool.
- Step 2
Pour the mint syrup into a blender and purée; strain into a large mixing bowl. Stir in the corn syrup. Purée the pineapple and pineapple juice in a blender and add to the mint-syrup mixture, along with the milk, cream, crème de menthe and lemon juice. Chill at least 4 hours or overnight and freeze according to the ice-cream maker's directions.
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