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PinaChowlada Ice Cream

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  • Total: 70min
    Preparation: 55min
    Cooking: 15min
  • Portions: 10.00
  • Difficulty: Easy

Utensils

  • Whisk
  • can
  • Spoon
  • Bowl
  • Bowl
  • Bowl
  • Whisk
  • Spoon
  • Spoon

Nutritional information 285kcal = 1,194kj /per portion

  • 285.35 Energy
  • 8.02 Grams Protein
  • 29.39 Grams Carbohydrates
  • 32.96 Grams Sugars
  • 125.85 Milligrams Sodium
  • 13.66 Grams Fats
  • 7.62 Grams Saturated Fats

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

    1. 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.

    2. 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.

    3. Place in an ice cream maker and follow manufacture instructions. While ice cream is churning, mix together pepper jelly and chadon beni.

    4. When ice cream is firm swirl pepper jelly and chadon beni mixture into ice cream. Place in freezer until ready to serve.

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