Justines Pineapple Mint Ice Cream Recipes

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PISTO



Pisto image

Provided by Julia Reed

Categories     easy, quick, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 9

3 tablespoons olive oil
4 cloves garlic, chopped
2 medium yellow onions, chopped
2 pounds zucchini, cut into 3/4-inch cubes
2 1/2 pounds tomatoes, peeled, seeded and chopped (or the equivalent of canned diced tomatoes, about 1 large and 1 small can)
1/2 teaspoon sugar or to taste
1 teaspoon salt or to taste
1/2 teaspoon freshly ground black pepper or to taste
2 eggs, lightly beaten

Steps:

  • Heat the olive oil in a large skillet over medium heat. Add the garlic and onions and cook until soft, about 7 minutes. Stir in the zucchini, tomatoes, sugar, salt and pepper. After about 5 minutes, add 1/4 cup water and simmer, stirring often, mashing down on the vegetables as they soften. (A potato masher is useful.) Add more water if it cooks out before the vegetables are soft.
  • When the vegetables are done and the mixture resembles a chunky purée, taste and adjust the seasoning if necessary. Add the eggs, stirring quickly to incorporate, and remove from heat.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 5 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 8 grams, TransFat 0 grams

JUSTINE'S PINEAPPLE-MINT ICE CREAM



Justine's Pineapple-Mint Ice Cream image

Provided by Julia Reed

Categories     ice creams and sorbets, dessert

Time 35m

Yield 10 to 12 servings (about 3 quarts)

Number Of Ingredients 9

1 1/2 cups sugar
2 cups fresh mint leaves, lightly packed
1/2 cup light corn syrup
2 cups canned crushed pineapple in its own juice
1 1/2 cups pineapple juice
2 cups milk
2 cups heavy cream
1/2 cup white crème de menthe
1/4 cup freshly squeezed lemon juice

Steps:

  • In a medium saucepan, combine the sugar with 1 1/2 cups water and cook to boiling over medium-high heat until the sugar dissolves. Boil without stirring for about 10 minutes, or until it reaches the soft-ball stage (234 to 240 degrees on a candy thermometer), when a drop forms a soft ball in a cup of cold water. Stir in the mint and simmer over medium heat 10 minutes more. Remove from heat and let cool.
  • Pour the mint syrup into a blender and purée; strain into a large mixing bowl. Stir in the corn syrup. Purée the pineapple and pineapple juice in a blender and add to the mint-syrup mixture, along with the milk, cream, crème de menthe and lemon juice. Chill at least 4 hours or overnight and freeze according to the ice-cream maker's directions.

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  • Combine the sugar and water in a medium saucepan, and bring to a boil over medium-high, cooking until the sugar has dissolved. Boil without stirring for about 10 minutes, until it reaches the soft-ball stage (234° to 240°F on a candy thermometer), when a drop forms a soft ball in a cup of cold water. Stir in the mint, and simmer over medium heat for 10 minutes more. Remove from the heat, and let cool.
  • Rinse the blender, add the pineapple and pineapple juice, and puree. Add the pineapple puree to the mint syrup mixture along with the milk, cream, crème de menthe, and lemon juice.
  • Chill for at least 4 hours or overnight. (In a pinch, I put it in the freezer for an hour.) Transfer the chilled mixture to an ice-cream maker, and freeze according to the manufacturer's directions.

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