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SynDee Bergen: Pineapple Lime Ice Cream 6/28/13

8:45 AM, Jul 3, 2013   |    comments
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Pineapple Lime Ice Cream

Yield: 1 gallon of ice cream

Time: 2 days

Make sure you have your freezer container for your ice cream machine in the freezer at least 12 hours in advance and have all ingredients and supplies prepped before you start.

2 cups organic whole milk

1 cup of heavy cream

2 cups of coconut milk

1 cup of pineapple juice (either fresh or canned)

Place in large sauce pot on medium heat

Once it reaches 25 degrees Celsius, add:

2 tablespoons of milk powder

2 cups of granulated sugar

About 6 large mint leafs

The juice of 2 limes

The zest of one lime

And one vanilla bean (split in half and scrap out the beans, add all into pot)


Once it reaches 40 degrees Celsius:

Temper in 12 yolks (approx. 6 ounces) (you can do this by adding a little of the milk mixture to the eggs and stirring until smooth, repeating process until yolks are the same temperature as milk mixture, then adding yolks back into the pan with milk)


*Stir constantly with a spatula, scraping the bottom of the pot, until it reaches 85 degrees Celsius *strain into a large  bowl, add 1/4 cup of coconut rum or more if you like rum *cover with plastic wrap so that it touches liquid with out air pockets, *place bowl in sink filled with ice and water until cold enough to place in refrigerator, *chill over night or about 12 hours so all flavors can marry together.

Then follow your ice cream machine directions to finish.


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