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Pineapple Mint Ice Cream

chef.tim.lee's picture
  Sugar 3 Cup (48 tbs)
  Water 3 Cup (48 tbs)
  Light corn syrup 1 Cup (16 tbs)
  Peppermint extract 1⁄4 Teaspoon
  Finely chopped pineapple 2 Cup (32 tbs)
  Unsweetened pineapple juice 2 Cup (32 tbs)
  Half and half 1 Quart
  Whipping cream 1 Quart
  Creme de menthe flavored syrup 1⁄2 Cup (8 tbs)
  Fresh mint sprigs 2

Combine sugar and water in a large saucepan; stir well.
Place over medium-high heat; cook, stirring constantly, to soft ball stage (235°).
Remove from heat; stir in next 7 ingredients.
Pour mixture into freezer can of a 1-gallon hand-turned or electric freezer.
Freeze according to manufacturer's instructions.
Let ripen 1 hour.
Garnish each serving with a sprig of fresh mint, if desired.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 8915 Calories from Fat 3887

% Daily Value*

Total Fat 434 g668.5%

Saturated Fat 284 g1419.8%

Trans Fat 0 g

Cholesterol 1701.4 mg567.1%

Sodium 944.3 mg39.3%

Total Carbohydrates 1174 g391.5%

Dietary Fiber 5.6 g22.2%

Sugars 940.8 g

Protein 30 g59.9%

Vitamin A 70.9% Vitamin C 487.1%

Calcium 165.9% Iron 13.8%

*Based on a 2000 Calorie diet

Pineapple Mint Ice Cream Recipe