Sub-Zero Pineapple

Sub-Zero Pineapple

Submitted by: Porsche Hughes

Qty Ingredient
Galetts
4 eggs
1/2 poundsbutter or margarine
1 1/2 cupsbrown sugar
1/2 cupCarnation milk or cream
1 teaspoonsvanilla
1 1/2 teaspoonsbaking powder
2 cupsflour
1/2 teaspoonssalt
1 teaspoonsMapleine (maple flavor)
1-ounce slicesIce Cream Filling
3/4 cupsugar
1 1/2 cupsheavy whipping cream
3 tablespoonsflour
3/4 tablespoonsvanilla extract
1/4 teaspoonssalt
1 tablespoonspineapple extract
1 3/4 cupsmilk
1/4 cupscrushed pineapple
2 eggs, beaten
1/4 cupsflaked coconut
Whipped Topping
1 cupheavy whipping cream
1/4 cupsugar
Photo coming soon!

Directions:

  1. Galetts: 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.
  2. Ice Cream Filling: 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.
  3. Whipped Topping: 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.