Justine's Pineapple-Mint Ice Cream – a delicious recipe with sugar, mint, light corn syrup, pineapple, pineapple juice, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium saucepan, combine the sugar with 1 1/2 cups water and cook to boiling over medium-high heat until the sugar dissolves.
2
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.
3
Stir in the mint and simmer over medium heat 10 minutes more.
4
Remove from heat and let cool.
5
Pour the mint syrup into a blender and puree; strain into a large mixing bowl.
6
Stir in the corn syrup.
7
Puree the pineapple and pineapple juice in a blender and add to the mint-syrup mixture, along with the milk, cream, creme de menthe and lemon juice.
8
Chill at least 4 hours or overnight and freeze according to the ice-cream maker's directions.
911
kcal
Calories
47
g
Fat
119
g
Carbs
9
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups sugar, 2 cups fresh mint leaves, lightly packed, 1/2 cup light corn syrup, 2 cups canned crushed pineapple in its own juice, and more.
Yes, Justine's Pineapple-Mint 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.
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