Justine's Pineapple-Mint Ice Cream
- Total Time
- 35 minutes, plus overnight chill
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Ingredients
- 1½cups sugar
- 2cups fresh mint leaves, lightly packed
- ½cup light corn syrup
- 2cups canned crushed pineapple in its own juice
- 1½cups pineapple juice
- 2cups milk
- 2cups heavy cream
- ½cup white crème de menthe
- ¼cup freshly squeezed lemon juice
Nutritional analysis per serving (12 servings)
396 calories; 16 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 58 grams carbohydrates; 1 gram dietary fiber; 54 grams sugars; 3 grams protein; 43 milligrams sodium
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 1½ 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.
Private Notes