| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Ice cream |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sugar |
| 1 1/2 |
c |
Water |
| 1 |
c |
Fresh pineapple; crushed finely |
| 2 |
c |
Mint leaves; crush finely |
| 1 |
c |
Light corn syrup |
| 1 |
c |
Unsweetened pineapple juice |
| 2 |
c |
Milk |
| 2 |
c |
Whipping cream |
| 1/4 |
c |
Creme de menthe |
INSTRUCTIONS
Combine sugar and sater; cook and stir till mixture boils. Cook to soft
ball stage (235~). Add mint leaves; cook about 10 minutes longer. Remove
from heat; strain. Add corn syrup; let cool. Add remaining ingredients;
freeze in hand-turned or electric ice cream freezer. Let ripen. Makes 2
quarts.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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