JUSTINE'S PINEAPPLE-MINT ICE CREAM

Justine's Pineapple-Mint Ice Cream image

Provided by Julia Reed

Time 35m

Yield 10 to 12 servings (about 3 quarts)

Number Of Ingredients 9

1 1/2 cups sugar
2 cups fresh mint leaves, lightly packed
1/2 cup light corn syrup
2 cups canned crushed pineapple in its own juice
1 1/2 cups pineapple juice
2 cups milk
2 cups heavy cream
1/2 cup white crème de menthe
1/4 cup freshly squeezed lemon juice

Steps:

In a medium saucepan, combine the sugar with 1 1/2 cups water and cook to boiling over medium-high heat until the sugar dissolves. Boil without stirring for about 10 minutes, or until it reaches the soft-ball stage (234 to 240 degrees on a candy thermometer), when a drop forms a soft ball in a cup of cold water. Stir in the mint and simmer over medium heat 10 minutes more. Remove from heat and let cool.
Pour the mint syrup into a blender and purée; strain into a large mixing bowl. Stir in the corn syrup. Purée the pineapple and pineapple juice in a blender and add to the mint-syrup mixture, along with the milk, cream, crème de menthe and lemon juice. Chill at least 4 hours or overnight and freeze according to the ice-cream maker's directions.