"The belly rules the mind."--Spanish Proverb

Pineapple Velvet Ice Cream Recipe

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This recipe for Pineapple Velvet Ice Cream, by , is from A Melange of Cultures, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Margaret Dayan
Added: Saturday, May 16, 2009


2 cans (1 lb. 4 ozs. EACH) crushed pineapple
1/2 c. sugar
4 egg yolks
1 can (14 oz.) sweetened condensed milk
1 pint (2 c.) whipping cream
3 T. lemon juice
1 1/2 tsp. vanilla
1/2 tsp. salt
1/8 tsp. almond extract

Combine undrained pineapple and sugar. Cook, stirring occasionally, about 19 minutes, until mixture measures about 1 quart. Beat egg yolks well. Slowly add hot mixture to yolks, stirring briskly. Cool.

Blend in all remaining ingredients. Pour into freezer can of ice cream maker and freeze according to manufacturer's directions, using 8 parts crushed ice to 1 of rock salt. When mixture is frozen, remove dasher and repack ice cream OR turn into two large loaf pans; cover and place in freezer section of the refrigerator until serving time.

Coconut: Add 1 c. flaked coconut to the cooled pineapple mixture.
Rum: Add 4 tsps. rum extract, along with vanilla and almond extract.
Raisin-Rum: Soak 1/2 c. coarsely chopped seedless raisins in 1/2 cup amber rum overnight. Add raisins and remaining rum to the cooled pineapple mixture. The ice cream will be a little softer freezing than the basic ice cream.
Ginger: Add 1/2 c. finely chopped preserved ginger to cooled pineapple mixture.




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