Pineapple float with pineapple orange ice cream
Wow. I can’t believe it’s been 2 weeks since we got home from Disney and I’m just getting around to trying to make us pineapple floats. There’s this wonderful concoction called Dole Whip in the Magic Kingdom, and you can order it floating in a cup of pineapple juice, making a delicious pineapple float. It is amazing. Truly. Once Jim and I discovered them, we couldn’t get enough of it. It is soooo good. Did I mention that already?
I found a recipe for pineapple orange ice cream and turned it into my own version of pineapple floats. I have to admit, it wasn’t the same. It was still good, but there was just something wonderfully smooth and creamy about those Dole Whips. Plus, that was a soft serve and my ice cream wasn’t. Anyway, it was still refreshing and cold and a fun summer treat.
Recipe: Pineapple Float
pineapple orange ice cream (recipe follows)
Adorn yourself with a colorful lei. Fill a tall glass with scoops of pineapple orange ice cream. Add pineapple juice. Garnish with a pineapple slice. Enjoy.
Recipe: Pineapple Orange Ice Cream
(original recipe from the American Egg Board site)
1 1/3 c. granulated sugar
2 c. milk
3 c. pineapple puree (Puree your fresh or canned pineapple chunks in the blender or food processor until smooth.)
2 c. whipping cream
1/4 c. frozen orange juice concentrate, thawed
2 tsp. freshly grated orange peel
1 tsp. vanilla
Beat eggs and sugar in a medium heavy saucepan until blended; stir in milk. Cook over low heat, stirring constantly, until mixture is just thick enough to coat a metal spoon with a thin film. Temperature will be 160 degrees. Do not allow to boil. Remove from heat immediately.
Cool quickly by setting pan in a larger pan of ice water. Stir occasionally and gently for a few minutes to hasten cooling. Press a piece of plastic wrap onto the surface of custard. Refrigerate until thoroughly chilled, at least 1 hour.
Pour chilled custard, pineapple puree, whipping cream, juice concentrate, orange peel, and vanilla into a 1 gallon ice cream freezer can. Freeze according to manufacturer’s directions, using 6 parts crushed ice to 1 part rock salt. Transfer to freezer containers, and freeze until firm.