Kiss ice cream with pineapple is a refreshing homemade ice cream with a creamy milk filling and a thin pineapple fruit coating. The combination of delicate vanilla, milky texture and sour taste of pineapple gives a light summer dessert reminiscent of popular store-bought ice creams on a stick.
Tags: vegetarian recipe, for kids, bring to work, for energy, gluten free.
Preparation time:
Preparation of milk mixture: 15 minutes.
Cooling the milk mixture: 3-4 hours
Freezing the milk part: 4–8 hours.
Preparation of pineapple coating: 10-15 minutes.
Cooling the coating: 1 hour 30 minutes.
Final dipping and freezing: 50-60 minutes.
Dip 2 and cooling: 50-60 minutes.
Total time: 6 h 35 minutes - 16 hours.
Ingredients:
For the milk part: 500 ml of whole milk, 200 ml of heavy cream, 80 g of sugar, 1 teaspoon of vanilla extract, 2 tablespoons of corn starch;
For the pineapple coating: 300 ml of pineapple juice (100% or pressed), 100 ml of water, 40-60 g of sugar (to your taste), 1 tablespoon of lemon juice, 1 teaspoon of corn starch (optional, for a slightly thicker coating).
Preparation:
For the milk part
1. Stir the corn starch in a little cold milk.
2. Heat the rest of the milk, heavy cream, sugar and vanilla extract until boiling on a medium temperature (4 of 6). Stir constantly to dissolve the sugar and to heat the milk and heavy cream evenly, about 5 to 10 minutes.
It should not boil very much. It is enough to reach the moment when small bubbles appear on the edges of the pot and it begins to boil gently.
3. Then reduce the temperature to medium-low (3 out of 6) and stir in the corn starch mixture.
4. After adding the corn starch, cook for another 1-2 minutes, stirring constantly, until the mixture thickens, then remove from the heat.
5. Stir occasionally for 5–10 minutes so that a skin does not form (or cover the surface with transparent foil so that it touches the cream).
6. Leave to cool to room temperature for about 60 minutes.
7. Then put it in the fridge for 2 hours, until it is completely cold (around 4-8 °C).
8. Pour the milk mixture into the ice cream molds until about 70–80% of the height.
9. Place the sticks and freeze for at least 4-6 hours, preferably overnight for 8 hours.
For the pineapple coating
10. Heat pineapple juice, water, sugar and lemon juice to medium-low heat (3 of 6). Stir until the sugar is completely dissolved, about 5-8 minutes.
It should not boil very much. It is enough to start boiling gently (tiny bubbles).
11. If you are adding corn starch, now mix in the stock mixed with a little cold water or juice, turn it up briefly to medium heat (4 out of 6) and cook for about 1 minute, until the coating thickens slightly.
12. Then remove from the stove and pour the pineapple coating into a wide bowl or glass container - it will cool down faster. Leave for 30 minutes at room temperature, stirring occasionally.
13. Then put it in the refrigerator for 60 minutes, until it is completely cold.
13b. If you want it to cool down even faster, place the bowl of pineapple coating in a larger bowl filled with cold water and ice. Stir occasionally and it will be cold in about 15 minutes.
Note:
It is important that the pineapple coating is completely cold before dipping the frozen milk part, so that the ice cream does not start to melt.
14. Dip the frozen milk ice creams briefly in the cooled pineapple coating, then put them back in the freezer for 30 minutes.
14b. If desired, repeat the dip once more for a thicker fruit layer.
How much ice cream on a stick can you get?
If the molds are standard around 80-100ml, you will get:
- about 8 larger ice creams or
- 10 smaller ice creams.
For molds of 70 ml, about 11-12 pieces can come out.
Cmok sladoled sa ananasom je osvežavajući domaći sladoled sa kremastim mlečnim punjenjem i tankim voćnim omotačem od ananasa. Spoj nežne vanile, mlečne teksture i kiselkastog ukusa ananasa daje lagan letnji dezert koji podseća na popularne kupovne sladolede na štapiću.
Oznake: vegetarijanski recept, za decu, za poneti na posao, za energiju, bezglutensko.
Vreme pripreme:
Priprema mlečne smese: 15 minuta.
Hlađenje mlečne smese: 3-4 sata
Zamrzavanje mlečnog dela: 4–8 sati.
Priprema preliva od ananasa: 10-15 minuta.
Hlađenje preliva: 1 h 30 minuta.
Završno umakanje i zamrzavanje: 50-60 minuta.
Umakanje 2 i hladjenje: 50-60 minuta.
Ukupno vreme: 6 h 35 minuta - 16 h.
Sastojci:
Za mlečni deo: 500 ml punomasnog mleka, 200 ml slatke pavlake, 80 g šećera, 1 kašičica ekstrakta vanile, 2 kašike gustina;
Za omotač od ananasa: 300 ml soka od ananasa (100% ili ceđenog), 100 ml vode, 40–60 g šećera (po ukusu), 1 kašika l kašika soka od limuna , 1 kašičica gustina (opciono, za malo gušći preliv).
Priprema:
Za mlečni deo
1. U malo hladnog mleka razmutite gustin.
2. Ostatak mleka, slatku pavlaku, šećer i vanilu zagrejte do ključanja na srednjoj temperaturi (4 od 6). Mešajte neprestano da se šećer otopi i da se mleko i slatka pavlaka ravnomerno zagrevaju, oko 5 do 10 minuta.
Ne treba da jako proključa. Dovoljno je da dođe do trenutka kada se po ivicama šerpe pojave sitni mehurići i da krene lagano da vri.
3. Tada smanjite temperaturu na srednje nisku (3 od 6) i umešajte gustin razmućen u hladnom mleku.
4. Nakon dodavanja gustina kuvajte još 1–2 minuta, uz stalno mešanje, dok se smesa ne zgusne, pa sklonite sa ringle.
5. Povremeno promešajte na 5–10 minuta da se ne stvori kožica (ili prekrijte površinu providnom folijom tako da dodiruje krem).
6. Ostavite da se ohladi na sobnu temperaturu oko 60 minuta.
7. Zatim stavite u frižider 2 sata, dok ne bude potpuno hladna (oko 4–8 °C).
8. Sipajte mlečnu smesu u kalupe za sladoled do oko 70–80% visine.
9. Stavite štapiće i zamrznite najmanje 4-6 sati, a najbolje preko noći 8 sati.
Za omotač od ananasa
10. Sok od ananasa, vodu, šećer i sok od limuna zagrejte na srednje nisku temperaturu (3 od 6). Mešajte dok se šećer potpuno ne rastopi, oko 5-8 minuta.
Ne treba da jako ključa. Dovoljno je da počne lagano da vri (sitni mehurići).
11. Ako dodajete gustin, sada umešajte gustin razmućen u malo hladne vode ili soka, pojačajte kratko na srednju temperaturu (4 od 6) i kuvajte oko 1 minut, dok se preliv blago ne zgusne.
12. Zatim sklonite sa ringle prespite preliv u široku činiju ili staklenu posudu – tako će se brže ohladiti. Ostavite 30 minuta na sobnoj temperaturi, povremeno mesajuci.
13. Zatim stavite u frižider 60 minuta, dok ne bude potpuno hladan.
13b. Ako želite da se ohladi još brže, stavite posudu sa prelivom u veću činiju napunjenu hladnom vodom i ledom. Povremeno mešajte i biće hladan za oko 15 minuta.
Napomena:
Važno je da preliv bude potpuno hladan pre umakanja zamrznutog mlečnog dela, kako se sladoled ne bi počeo topiti.
14. Zamrznute mlečne sladolede kratko umočite u ohlađeni preliv od ananasa, pa vratite u zamrzivač 30 minuta.
14b. Po želji ponovite umakanje još jednom za deblji voćni sloj.
Koliko se dobije sladoleda na
stapicu?
Ako su kalupi standardni od oko 80–100 ml, dobićete:
- oko 8 većih sladoleda ili
- 10 manjih sladoleda.
Za kalupe od 70 ml može izaći i oko 11–12 komada.
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