Chile-Lime Pineapple With Cardamom-Lime Ice Cream Recipe

Name: Chile-Lime Pineapple With Cardamom-Lime Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ice cream:; 1 cup sugar; 1/2 cup water; 1/4 teaspoon ground cardamom; 2 large pasteurized egg whites; 1/4 teaspoon cream of tartar; 1 cup low-fat buttermilk; 1/2 cup heavy cream; 1/3 cup fresh lime juice (about 3 limes); 1 teaspoon grated lime rind; Pineapple:; 2 cups boiling water, divided; 2 tablespoons (1-inch) julienne-cut lime rind; 1/2 cup sugar; 1/2 cup water; 1/4 cup fresh lime juice (about 2 limes); 1 hot red or green chile, seeded and minced; 1 large pineapple, peeled, cored, and cut into 8 (1/2-inch) slices

Servings: persons

Ice cream:
1 cup sugar
1/2 cup water
1/4 teaspoon ground cardamom
2 large pasteurized egg whites
1/4 teaspoon cream of tartar
1 cup low-fat buttermilk
1/2 cup heavy cream
1/3 cup fresh lime juice (about 3 limes)
1 teaspoon grated lime rind
Pineapple:
2 cups boiling water, divided
2 tablespoons (1-inch) julienne-cut lime rind
1/2 cup sugar
1/2 cup water
1/4 cup fresh lime juice (about 2 limes)
1 hot red or green chile, seeded and minced
1 large pineapple, peeled, cored, and cut into 8 (1/2-inch) slices

1
To prepare ice cream, combine first 3 ingredients in a saucepan; bring to a boil. Stir to dissolve sugar; cook 3 minutes.
2
While sugar syrup cooks, place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar; beat at high speed until stiff peaks form. Gradually pour hot sugar syrup in a thin stream over egg whites, beating at high speed until mixture is glossy and stiff (about 5 minutes).
3
Combine buttermilk, cream, 1/3 cup juice, and 1 teaspoon rind, stirring with a whisk; gently fold into egg white mixture. Spoon into a freezer-safe bowl; cover and freeze 8 hours or overnight.
4
To prepare pineapple, pour 1 cup of boiling water over 2 tablespoons rind in a small bowl; let stand 5 minutes. Drain. Repeat procedure with remaining 1 cup boiling water and rind.
5
Combine 1/2 cup sugar and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring constantly. Cook 3 minutes or until slightly thick (do not stir). Remove from heat; stir in 2 tablespoons rind, 1/4 cup juice, and chile. Cool completely.
6
Place pineapple slices on a platter. Pour chile-lime syrup over pineapple; cover and chill at least 30 minutes. Serve pineapple and syrup with the ice cream.

1959

kcal

Calories

182

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Ice cream:, 1 cup sugar, 1/2 cup water, 1/4 teaspoon ground cardamom, and more.

Yes, Chile-Lime Pineapple With Cardamom-Lime Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Chile-Lime Pineapple With Cardamom-Lime Ice Cream

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