PinaChowlada Ice Cream

Name: PinaChowlada Ice Cream
Prep time: 55 min
Cook time: 15 min
Total time: 70 min
Yield: 10.00 porciones
Cuisine: Local
Ingredients: 2 cups CARNATION® Full Cream Evaporated Milk; 1 cup NESTLÉ® Sweetened Condensed Milk (395g); 3 Units Eggs; 1 cup NESTLÉ® Cream; 16 Ounces Crushed pineapple; 1/2 Cup Pepper Jelly; 2 Tablespoons Chadon Beni

1 2 3 4 5

Evaluate the recipe

Mark as cooked

Congratulation!
Your recipe was added to the cooked recipes.

Help us to evaluate this recipe.

Mark as cooked

Congratulation!
Your recipe was added to the cooked recipes.

Help us to evaluate this recipe.

1 people already cooked this dish.
Total: 70min

Preparation: 55min

Cooking: 15min
Portions: 10
Difficulty: Easy

Add to My Menu Plan

Ingredients

2 cups CARNATION® Full Cream Evaporated Milk
1 cup NESTLÉ® Sweetened Condensed Milk (395g)
3 Units Eggs (slightly beaten)
1 cup NESTLÉ® Cream
16 Ounces Crushed pineapple (with liquid)
1/2 Cup Pepper Jelly
2 Tablespoons Chadon Beni (finely chopped)

Instructions

In a large saucepan, heat Evaporated Milk to until just before it comes to a boil; stir in Sweetened Condensed Milk and mix to combine. Whisk a small amount of the hot milk mixture into the eggs to temper. Slowly incorporate tempered egg mixture to hot milk mixture by whisking continuously. Cook and stir over low heat until mixture reaches at least 160 degrees and coats the back of a metal spoon.
Remove from heat, cool quickly by placing the pan in a bowl of ice water; stir for 5 minutes. Stir in Cream and crushed pineapple.
Place in an ice cream maker and follow manufacture instructions. While ice cream is churning, mix together pepper jelly and chadon beni.
When ice cream is firm swirl pepper jelly and chadon beni mixture into ice cream. Place in freezer until ready to serve.