Pineapple Ice Cream Float Recipe By Tasty

PINEAPPLE ICE CREAM

Steps:

• In a large saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and pineapple. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

PINEAPPLE ICE CREAM FLOAT RECIPE BY TASTY

Steps:

• Freeze the canister of an ice cream maker according to the manufacturer's instructions.
• Make the simple syrup: In a medium saucepan over medium heat, combine ½ cup (120 ml) pineapple juice and the sugar and bring to a boil. Stir to dissolve the sugar, then remove from the heat and let cool completely.
• In a high speed blender, combine the pineapple chunks, coconut milk, and cooled pineapple simple syrup. Blend until very smooth, 3-5 minutes.
• Transfer the mixture to the ice cream maker and churn for 25-30 minutes, or until it is the consistency of soft serve.
• Fill 4-6 glasses with ½ cup (120 ml) pineapple juice.
• Transfer the frozen pineapple mixture to a piping bag fitted with a large star tip and pipe evenly into the glasses, swirling in a circular motion. The frozen pineapple mixture will float in the liquid, but keep piping until you reach the top of the glass. Top with a fun straw or decorative skewer and serve immediately.
• Enjoy!