CookEat Recipe
Pineapple, Macaroon and Brandy Frozen Cream
A softly frozen pineapple cream with crushed almond macaroons and a modest measure of brandy, served in small glasses.
Method
Steps
Step 1
Whisk yolks and powdered sugar together until lighter. Warm the cream in a saucepan, then whisk some into the yolks to temper them.
Step 2
Return the mixture to gentle heat and stir continuously until it reaches 74 °C without scrambling. Transfer to a shallow clean vessel and chill promptly to 4 °C or colder.
Step 3
Fold drained shredded pineapple, crushed macaroons and brandy into the cold custard. Churn in an ice-cream machine or freeze in a shallow covered container, stirring several times as it firms.
Step 4
Serve softly frozen in small glasses. Keep it cold; the brandy is present in the finished dessert and is not claimed to have evaporated.
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