Sub-Zero Pineapple
Submitted by: Porsche Hughes
Ingredients
Quantity
eggs
4
butter or margarine
1/2 pounds
brown sugar
1 1/2 cups
Carnation milk or cream
1/2 cups
vanilla
1 teaspoons
baking powder
1 1/2 teaspoons
flour
2 cups
salt
1/2 teaspoons
Mapleine (maple flavor)
1 teaspoons
sugar
3/4 cups
heavy whipping cream
1 1/2 cups
flour
3 tablespoons
vanilla extract
3/4 tablespoons
salt
1/4 teaspoons
pineapple extract
1 tablespoons
milk
1 3/4 cups
crushed pineapple
1/4 cups
eggs, beaten
2
flaked coconut
1/4 cups
eggs
4
butter or margarine
1/2 pounds
brown sugar
1 1/2 cups
Carnation milk or cream
1/2 cups
vanilla
1 teaspoons
baking powder
1 1/2 teaspoons
flour
2 cups
salt
1/2 teaspoons
Mapleine (maple flavor)
1 teaspoons
sugar
3/4 cups
heavy whipping cream
1 1/2 cups
flour
3 tablespoons
vanilla extract
3/4 tablespoons
salt
1/4 teaspoons
pineapple extract
1 tablespoons
milk
1 3/4 cups
crushed pineapple
1/4 cups
eggs, beaten
2
flaked coconut
1/4 cups
Directions
Ingredients: (Galetts)
4 eggs
1/2 lb. butter or margarine
1 1/2 cup brown sugar
1/2 cup Carnation milk or cream
1 teaspoon vanilla
1 1/2 teaspoon baking powder
2 cups flour
1/2 teaspoon salt
1 teaspoon Mapleine (maple flavor)
Directions:
Melt butter and let cool. Whisk the eggs together in a large bowl, whisk in brown sugar, and then butter. Combine the egg mixture with milk, salt, baking powder, vanilla, and mapleine and whisk again. Now, gradually mix in flour with a wooden spoon. Add more flour if needed. The mix is done when it clings and slowly drops from a spoon. Spray waffle iron and drop mixture onto hot waffle iron and cook until golden brown. Place on brown paper bag to cool.
(Ice Cream Filling)
3/4 cup sugar
1 1/2 cup heavy whipping cream
3 tablespoons flour
3/4 tablespoon vanilla extract
1/4 teaspoon salt
1 tablespoon pineapple extract
1 3/4 cup milk
1/4 cup crushed pineapple
2 eggs, beaten
1/4 cup flaked coconut
In a medium saucepan, combine sugar, flour, and salt. Stir in milk. Cook over medium heat approx. 15 minutes or until thick, stirring constantly. Stir in roughly 1 cup of mixture into the beaten eggs. Add egg mixture to the remaining hot liquid, stirring continuously. Cook for 1 minute; then remove from heat. Refrigerate 2 hours. Combine remaining ingredients in a large bowl. Add chilled mixture and whisk. Pour into ice cream maker and freeze as directed on machine.
(Whipped Topping)
1 cup heavy whipping cream
1/4 cup sugar
In blender, whip cream and sugar together until thick. To build dessert; place one galett on a plate. Take a scoop of ice cream and place in center of galett. Cover with an additional galett and top with whipped cream, coconut shavings and maple syrup.
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© 2014 Iowa Egg Council
