BigT's Pineapple Marischino
2 c. Pineapple Tidbits
2 c. Marischino Cherries (halved if preffered)
1 c. Marischino Juice...Optional
2 c. White Sugar
1 1/4 c. Water
8 egg whites
Pinch Salt
4 c. Heavy Cream
4 tbsp. Vanilla (imitation works)
4 tbsp. Lemon Juice
1 Gallon Sherbet Tub or Big Bowl
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Directions:
Put heavy cream in mixing bowl and add vanilla then
with whisk turn on medium til forms whip cream,
set aside.
Put pineapple and cherries (destemmed)
in medium bowl with juice from the two
fruits plus lemon juice.
In small saucepan add water and sugar and
heat to 238 degrees using candy thermometer
til sugar spins a thread.
In the meantime while the mixture is coming
to temp place 8 egg whites in bowl and beat with
hand mixer to stiff.
Slowly pour sugar water over stiffened egg whites
then beat til cool.
Fold into whipped cream and mix thoroughly,
add in fruit mixture and mix completely.
Place in freezer for 3 hours
Makes 1 gallon.
BigT's Banana Cream
4 c. Heavy Cream
2 c. Sugar
1 c. Water
1/2 tbsp Vanilla
1 c. Juice of Fruit or in this case
1 c. milk and 2 bananas
(note less liquid allows to set up better)
2 c. Banana slices
8 Egg Whites
1 tsp cinnamon
First whip cream til stiff then set
mixer aside.
Put 1c. milk in blender add 2 bananas
then set on medium til creamed add cinnomon
set aside.
Next seperate egg whites and beat til
stiff.
Boil water and sugar til 238 f. or
until sugar spins a thread.
Next add sugar to egg whites and
use a hand mixer and beat til cool.
Then Add into whip cream and mix
on low for a minute or so,next add
creamed banana then fruit slices
Pour into large 1.25 gallon tub
Freeze for 24 hours taking care
to stir till evenly frozen,the
more liquid cream the longer it
takes to set up.
Be patient and stir every couple hours.
Peace, BigT
BigT's Sugar Free Basics
Instead of refined sugar use Truvia
Its Stevia & Monkfruit
Using a hand mixer
Add 1/2 c. boiling water to
8 stiffly beaten egg whites
then gradually add 1/4 c.
Truvia and beat til cool.
Once cool add to stiff whipped
cream
Then add your flavorings
or fruit
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Creams
Using a cup of whole milk add your
fruit to make the cream,add to the
mixture then add fruit if desired.
Having the BASICS to this recipe
Skies the limit
BigT's Strawberry Creme Ice Cream
2. white sugar
1 1/4 c. water
8 stiffly beaten egg whites
1 qt. heavy cream
4 c. strawberries
1 c. half n half
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in blender add milk and half of berries
creme the ingredients
whip cream til stiff
on stove top boil sugar water mix
until 238f is reached
add mixture to egg whites that are stiff
beat til cool then ad to heavy whip
mix well then add creme and remaining
berries.
portion out into soup bowls and
freeze 4 hours
BigT's Pumpkin Ice Cream
(Best if using a churn)
4 c. Heavy Cream
1 1/2 c. Half n half
1 can Pumpkin
1 1/2 c. Brown sugar
6 egg yolks beaten
6 egg whites beaten to stiff
1 tsp. Cinnamon
1 tsp. Pumpkin Pie Spice
1 tsp. Vanilla
1 tsp. Salt
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Directions:
Whisk cream to very stiff.
In saucepan over medium heat add in
half n half,pumpkin,brown sugar,spices
and vanilla.
Cook for 10 minutes then fold into stiff egg
yolks and mix welll.
Next fold in egg whites and stir in.
Using mixer,beat til cool.
Let cool completely then add into stiff
whipped cream.
Portion into bowls and freeze overnight.
Pineapple Sauce
1 c. Pineapple juice
1/2 c. Sugar
1 tbs. Flour
1 c. pineapple tidbits
12 large marshmallows diced
4 tbs. Lemon juice
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Directions;
In double boiler;
Combine flour and sugar, ad pineapple
juice and lemon juice and grated lemon
rind.
Cook until thick stirring constantly
Add pineapple tidbits and mallows
Mix well.
