Pineapple Mint Ice Cream
|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 (235Â°).
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.