By adding golden caramelized pineapple we make it even better already perfect vanilla ice cream. But why not? Heat treatment of pineapple before use enhances the taste and не дает ему обледенеть в морозилке. 
Time: 50 min plus cooling time Recipes use volumetric containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Ice cream
- 3 tbsp. butter cream 33%
- 1 tbsp. whole milk
- 3/4 Art. Sahara
- 1 tbsp. l vanilla extract
- 5 yolks from large eggs
- Special equipment: ice cream maker and thermometer
Caramel Pineapple
- 2 tbsp. l fat cream
- 1 tbsp. l (15 gr.) Butter
- 2 tbsp. l Sahara
- 2 tbsp. l corn syrup
- 3/4 Art. canned pineapple with liquid
Recipes with similar ingredients: vanilla ice cream, milk, cream, eggs, vanilla extract, corn syrup, pineapple
Recipe preparation:
- For ice cream. In a medium saucepan, mix the cream, milk, sugar, vanilla and 1/2 tsp. salt, bring to medium heat to low boil. Beat egg yolks in a small bowl. Slowly enter 1 tbsp. hot milk mass into whipped yolks, then pour this mixture back into the saucepan, stirring, and again put on medium heat. Cook for 6-8 minutes, stirring constantly wooden spoon until the mixture thickens and begins to cover spoon, and the thermometer will show 82 ° C.
- Remove from heat and strain custard through a fine sieve in a large bowl or measuring cup; throw away solid particles. Often stir until the mixture has cooled to room temperature. Slightly press the cling film directly to the surface of the cream to no film formed. Cool for about 3 hours. (To make the cream faster cool, place the bowl in a bowl of ice water and stir until cold condition).
- For toppings with pineapple. In a measuring cup, connect cream, butter and 1/4 tsp salts; set aside. Sugar, corn syrup and 1 tbsp. l water heat in a stewpan on medium heat until sugar dissolves. Set moderately high fire and bring the mixture to a boil. Cook without stirring for about 3 мин. to amber color.
- Remove the stewpan from the heat and carefully pour the creamy mass into hot syrup. Stir the caramel with a whisk until smooth. Mix the chopped pineapple with the liquid from the jar and place again to medium heat. Evaporate for 10 minutes until the mixture thickens. Remove from heat, let cool slightly for 10 minutes. Grind in mash in a food processor, then refrigerate as needed.
- Freeze cold cream in an ice cream maker according to instructions manufacturer. Put half the ice cream in a metal mold 20 cm., with a metal spatula or cooking spatula add 1/2 tbsp. pineapple filling, distributing it in a circular movements. Add the remaining ice cream and repeat with the rest. stuffing. Cover with foil and place in the freezer to harden for 2-3 hours. Yield: 1 liter.
