Category: Frostings

Nesselrode Ice Cream Recipe

4 egg yolks
1 1/2 cups sugar
1 tbsp cornstarch
1/2 tsp salt
1 1/2 cups chestnut puree
1/2 cup crushed pineapple, well drained
4 cups light cream or half and half
1 1/2 tbsp light rum or rum extract
1/2 cup chopped raisins
1/2 cups candied fruit, mixed

Mix the egg yolks, sugar, corn starch, salt, chestnut puree in an electric blender or mixer. Pour into a 3 quart container and stir in the pineapple, cream and rum extract.

Spoon into a bowl and beat with an electric mixer just until smooth. Fold in the raisins and candied fruit.

Either spoon the ice cream into a large single container or individual serving dishes and freeze. Makes 2 quarts.

Pineapple Mousse

12 marshmallows
1 tbsp cold water
1 3/4 cup whipping cream, chilled
1/3 cup pineapple juice, chilled
1/8 tsp salt
1 tsp pure vanilla extract
1 1/4 cup crushed pineapple

Combine the marshmallows and water in the top of a double boiler and heat, stirring constantly, until marshmallows have melted. Let cool. Meanwhile, put the whipping cream into a chilled bowl and beat until stiff.

Fold melted marshmallows gently but thoroughly into the whipped cream. Add salt and pure vanilla extract to the pineapple juice; stir. Stir in crushed pineapple.

Stir pineapple mixture into the whipped cream. Freeze until firm — about 3 hours. Recipe makes 1 quart of Pineapple Mousse.

Frozen French Pastry Recipe

1 pound vanilla wafers, crushed
1/2 pound pecans, ground
4 eggs
1 pound confectioners sugar
2 quarts whipping cream (heavy cream), whipped
1 package frozen strawberries, slightly thawed
2 1/2 cups crushed pineapple
1 package frozen raspberries, slightly thawed

Cook sugar, eggs and butter into a double boiler over boiling water for 1 1/2 hours. Mix nuts and vanilla wafer crumbs. Cover bottom of a large pan with crumb mixture and pour syrup (sugar, egg, and butter mixture) over the crumbs. Cover with a layer of whipped cream

Add strawberries, a layer of whipped cream, raspberries, layer of whipped cream and top with a few breadcrumbs. Freeze before serving. Makes 16 to 20 servings of Frozen French Pastry.

Pineapple Parfait Recipe

20 ounces sliced pineapple
4 egg yolks
5 tablespoons sugar
1 teaspoon gelatin
1 tablespoon cold water
1 pint heavy cream

Beat egg yolks light. Add sugar and mix with 3/4 cups pineapple juice. Stir over heat until thick as cream. Remove from heat and add gelatin which has been soaked for five minutes and cold water. Add pineapple and cool. Fold into cream and freeze.

Cantaloupe A’ Parfait

1 package lime Jell-O
1 pint vanilla ice cream
2 1/2 cups crushed pineapple
3 cantaloupes
Juice from can of pineapple, plus water to make 1 1/4 cups liquid

Heat the pineapple juice and water; remove from heat; add lime Jell-O. Stir until gelatin is dissolved. Cut ice cream into pieces and turn into hot mixture. Blend with fork until all ice cream is softened and smoothly mixed. Place mixture in refrigerator until chilled. When partially congealed fold 1 cup crushed pineapple into the mixture. While the parfait is chilling, peel three cantaloupes, cut off the top and remove the seeds.

Spoon the parfait into the hollow of each cantaloupe and replace the top. Return to the refrigerator for complete congealing, allowing three hours. The cantaloupes may be frosted with softened cream cheese if desired. When ready to serve, cut into 1 inch slices with a sharp knife. This is very attractive when served with a large ivy leaf. Recipe makes 10 to 12 servings.

Pineapple Banana Ice Cream Recipe

1 cup crushed pineapple, drained
1/2 cup sugar
2 cups heavy (whipping) cream
5 bananas, very ripe and soft
1 cup sugar
1 tbsp vanilla extract
1 1/2 tbsp lime or lemon juice
pinch of salt

Add pineapple and 1/2 cup sugar to cream. Let sit for an hour or so. Crush bananas, peeled and scraped and combine with 1 cup sugar, vanilla extract, lime (or lemon) juice and salt. Combine pineapple and banana mixtures and freeze the mixture as for vanilla ice cream.

Pineapple Cake Topping

2 1/2 cups crushed pineapple
1 package vanilla pudding (not instant)
1/2 pint heavy cream
1/2 cup chopped nuts
12 maraschino series, cut in quarters

Combine crushed pineapple with vanilla pudding and cook over medium heat until pudding comes to a boil. Remove from heat and cool. Whip cream until stiff; fold into pudding mixture and add nuts and cherries. Serve on wedges and chiffon cake. Can be made in advance and kept under refrigeration. Recipe makes 10 to 12 servings.

Royal Hawaiian Icing Recipe

2 tablespoon shortening
2 1/2 cups 4x confectioners sugar
1 tablespoon butter
1/2 cup drained, crushed pineapple
1/4 teaspoon salt

Cream shortening and butter. Add sugar and pineapple alternately, stirring well. Beat until creamy. Makes enough to cover tops and sides of two 9 inch layers.

Pineapple Sherbert Frosting Recipe

2 tablespoons homogenized Spry
1 tablespoon butter
1/2 teaspoon grated lemon rind
1/4 teaspoon salt
3 cups confectioners sugar
4 tablespoons canned pineapple juice
1 tablespoon scalded light cream

Blend first 4 ingredients. Beat in 1/2 cup sugar. Add cream alternately with remaining sugar, beating after each addition. Add only enough cream to make nice spreading consistency. Recipe makes enough frosting for tops in sides of two 8 inch round layers, or a 9 inch tube cake or 2 1/2 dozen cupcakes.