Pineapple-Orange Frozen Custard Ice Cream
Peanut butter chips evenly distribute little bursts of peanut butter goodness throughout this dessert.
- Custard Base6 eggs
- 1- 1/3 cup sugar
- 2 cups milk
- Ice Cream3 cups fresh pineapple puree (see Insider Information)
- 2 cups whipping cream
- 1/4 cup frozen orange juice concentrate, defrosted
- 2 tsp freshly grated orange peel
- 1 tsp vanilla
- crushed ice
- rock salt
- Custard Base Beat eggs and sugar in medium heavy saucepan until blended; stir in milk. Cook over low heat, stirring constantly, until mixture is just thick enough to coat a metal spoon with a thin film and temperature reaches 160°F, about 15 minutes. Do not allow to boil. Remove from heat immediately.
- Cool quickly: Set pan in larger pan of ice water; stir occasionally and gently for a few minutes to hasten cooling. Press piece of plastic wrap onto surface of custard. Refrigerate until thoroughly chilled, at least 1 hour.
- Ice Cream Pour chilled custard, pineapple puree, whipping cream, juice concentrate, orange peel and vanilla into 1-gallon ice cream freezer can. Freeze according to manufacturer's directions, using 6 parts crushed ice to 1 part rock salt. Transfer to freezer containers, allowing head space for expansion; freeze until firm.
Calories from Fat 122 (50%)
(22%)Total Fat 14g
(40%)Saturated Fat 8g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrate 26g
(8%)Dietary Fiber 2g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.