I’ve been trying to make pineapple jam. I’m not even sure it’s possible. I think pineapple might have an enzyme that prevents you from making any type of candy like jam. Anyways project for another day. It was suggested to me to blend fresh pineapple as the starter for jam. Since it’s November I can get cranberries in Texas. Pretty much the only time of the year it’s possible. Anyways I took the blending idea and made my own version of cranberry sauce, which led to ice cream.
Ingredients:
Cranberry sauce:
- 1/2 small lime
- 6 oz fresh cranberries
- 1/2 cup sugar
- 1 cup water
Ice cream:
- 1 1/3 cups heavy whipping cream
- 1 2/3 cups skim milk
- 3/4 cup sugar
- 3/4 cup raw almonds
- 1 1/4 tsp almond extract
Instructions:
- Remove stem from lime
- Blend lime, cranberries, and water until pureed.
- Place puree and sugar in 2-3 qt saucepan.
- Heat on medium heat decreasing as volume decreases until you can see trails on the bottom of the pan as you stir.
- Leave on heat stirring for 5 to 10 more minutes depending on how jelled you want your sauce.
- Blanche raw almonds, then place in ice water, then blanche again, finishing with an ice water bath. This will allow you to remove the skins on the almonds.
- After the skins have been removed place on cookie sheet in 200 degree oven to toast. You can let this take an hour if you desire. They are probably toasted in about 30 minutes.
- Chop toasted almonds. Add to jelled cranberries.
- Mix almond extract, sugar for ice cream, cream, and skim milk.
- Make ice cream according to manufacturer’s instructions.
- Stir in nuts and cranberries with a spatula.
- Portion and serve or store.
Food: The Internationally Realizable Frontier 