An American dessert Sunday is not just ice cream, but a whole fireworks of flavors in one bowl. Sunday, whose name is with English translates as “Sunday”, has replaced popular in the US dessert soda with ice cream in those days when some states have banned selling soda on Sundays. The ball of ice cream began to be decorated with sweet sauces, nuts, fruit, whipped cream, various sprinkles. In general, everyone the most delicious. Make a pineapple cake sanda and homemade ice cream with a delicious pineapple layer, which does not freeze in the freezer, but remains a little soft and contrasts nicely with ice cream. Cover everything with whipped cream pour caramel sauce and garnish with cherry. друзьями: 
Time: 35 мин.plus freezing time Difficulty: medium Servings: 8 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Homemade ice cream
- 3 tbsp. butter cream 33%
- 1 tbsp. whole milk
- 3/4 Art. Sahara
- 1 tbsp. l vanilla extract
- 5 large egg yolks
- Special equipment: ice cream maker and thermometer
Pineapple layer
- 0.5 tbsp. butter cream 33%
- 4 tbsp. l (60 gr.) Diced butter
- 0.5 tbsp. Sahara
- 1/4 Art. corn syrup
- 1 can (230 gr.) Canned pineapple slices in own juice
- 8 slices of pound cake (1 cm thick)
- 8 slices of canned pineapple
- Whipped cream for serving
- 8 cherries on the stalks
Recipes with similar ingredients: Pineapple, muffin, corn syrup, vanilla extract, vanilla ice cream, cream, milk, eggs
Recipe preparation:
- Ice cream: in a medium-sized saucepan, mix the cream, milk, sugar, vanilla and 0.5 tsp. salt. Put on moderate fire and bring to a boil. In a medium-sized bowl, whisk egg yolks. Slowly pour the whisk in the yolks hot cream and pour back into the pan, putting on moderate fire. Cook, stirring constantly with a wooden spoon, until the mixture thickens and heats up to a temperature of 82 ° C, 6 – 8 minutes.
- Strain the cream in a large bowl through a fine sieve. Stir until it cools to room temperature. Then cover the cream with cling film, laying it directly on the surface mass so that a crust does not form. Refrigerate for about 3 hours. (To cool the cream faster, put it in bowl of ice water and mix quickly).
- Pineapple layer: in a measuring cup, mix the cream, butter and 0.5 tsp salt. In a saucepan over moderate heat heat sugar, corn syrup and 1 tbsp. l water periodically stirring until sugar dissolves. Increase the heat to moderate strong and bring the syrup to a boil. Cook by shaking a couple of times pan so that the caramel boils evenly until it becomes light amber color, approximately 3 minutes. Remove the pan from the stove and carefully pour the creamy mixture into the syrup. Blend whisk until homogeneous mass. Pour into a measuring cup about 3/4 tbsp. caramel.
- In the remaining in the pan 0.5 tbsp. caramel mix pineapples and their juice and put on moderate heat. Cook for about 12 minutes, until the mixture does not thicken. Cool for 10 minutes and then grind using a food processor to a puree state. Not yet use, put the mashed potatoes in the refrigerator.
- Freeze cold cream in an ice cream maker according to manufacturer’s instructions. Transfer half of all ice cream to square metal mold with a side of 20 cm. and with table knife in a circular motion, stir 0.5 tbsp. pineapple mixes so that it spreads throughout the ice cream. Add the remaining ice cream and mix the pineapple mixture in the same way. Cover with cling film and place in a freezer for 2 – 3 hours.
- Dessert assembly: microwave at full power in heat caramel sauce for 30 seconds. 8 cups spread on a slice of cake and pineapple, top on a ball ice cream and a spoonful of whipped cream. Sprinkle the caramel sanda sauce and garnish with cherry.
