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Vanilla Icecream with Pineapple syrup

By

You can use this as is, or as part of my Banana split cake.

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Rate this recipe 4.5/5 (17 Votes)

Ingredients

  • Pineapple Topping:
  • 3 cups heavy cream, or 2 cups heavy cream and 1 cup whole milk
  • 3/4 cup sugar
  • Pinch of salt
  • 1 vanilla bean, split in half lengthwise
  • 3/4 teaspoon vanilla extract
  • 2 cups finely chopped fresh pineapple
  • 1/4 cup lemon juice
  • 2 tablespoons light brown sugar
  • Pinch ground cinnamon

Details

Preparation

Step 1

Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.

Remove from the heat and add the remaining 2 cups cream (or the remaining 1 cup cream and the milk) and the vanilla extract.

Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, rinsing and reserving it for another use, and then freeze the mixture in your ice cream maker according to the manufacturer's instructions.

*Pineapple Topping:*

Combine the pineapple, lemon juice, brown sugar and cinnamon in a 2-quart saucepan over medium-high heat.

Cook, stirring occasionally, until the sugar is dissolved and the juice is reduced, 5 to 10 minutes. Set aside to cool slightly before using. Store leftovers in the refrigerator.

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