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Pineapple Chow Ice Cream

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  • Total: 311min
    Preparation: 311min
  • Portions: 10.00
  • Difficulty: Intermediate

Ingredients

  • 2 Cups CARNATION Full Cream Evaporated Milk
  • 1 Cup NESTLÉ Sweetened Condensed Milk
  • 3 Eggs,lightly beaten
  • 1 Cup NESTLÉ Cream
  • 16 Ounces Canned crushed pineapple, with liquid
  • 1/2 Cup Pepper jelly
  • 2 Tablespoons Chadon beni,finely chopped

Instructions

    1. In a large saucepan, heat EvaporatedMilk 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 eggsto temper. Slowly incorporate tempered egg mixture to hot milk mixtureby whisking continuously. Cook and stir over low heat untilmixturereaches at least 160 degreesand 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 5minutes. Stir in Cream and crushed pineapple.

    3. Place in an ice cream maker and follow manufacture instruction.

    4. While ice cream is churning, mix together pepper jelly and chadon beni.

    5. When ice cream is firm swirl pepper jelly and chadon beni mixture into ice cream.

    6. Place in freezer until ready to serve.

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