Justine's Pineapple-Mint Ice Cream

Name: Justine's Pineapple-Mint Ice Cream
Total time: 35 min
Yield: 10 to 12 servings (about 3 quarts)
Ingredients: 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; 1 1/2 cups pineapple juice; 2 cups milk; 2 cups heavy cream; 1/2 cup white crème de menthe; 1/4 cup freshly squeezed lemon juice

By Julia Reed

Total Time: 35 minutes, plus overnight chill
Rating: (0)
Comments: Read comments

Featured in: FOOD; Into Plein-Air

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Ingredients

Yield:10 to 12 servings (about 3 quarts)

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

Ingredient Substitution Guide

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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.