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+-- Thread: Pineapple???? (/showthread.php?tid=82791)
Pineapple???? - Harborwitch - 05-30-2009
I have a wonderful recipe (I hope) for pineapple ice cream - it calls for 8 oz. of canned crushed - can I use 8 oz. of fresh crushed?????? I know you can't use fresh pineapple in jello but ice cream????
Re: Pineapple???? - Gourmet_Mom - 05-30-2009
This is one of those kitchen chemistry questions I find truly baffling. Sorry!
Re: Pineapple???? - Harborwitch - 05-30-2009
I know - it's like duh - someone will come along and know the answer. Or . . . I give it a try and see what happens.
Re: Pineapple???? - bjcotton - 05-31-2009
It goes well in jello vanilla pudding along with the Vanilla Wafers.
Re: Pineapple???? - cjs - 05-31-2009
I think you'll be fine Sharon - I'm probably too late with an opinion tho.
Re: Pineapple???? - Harborwitch - 05-31-2009
Thank you! I'm making the ice cream today.
Re: Pineapple???? - chef_Tab - 05-31-2009
Sharon, I just read in "Cookwise" that the reason for not putting pineapple into gelatin, is that the acids in it it break down the gelatin. It happens for the same reason pineapple tenderizes steaks, it breaks down protein. Unless your ice cream recipe includes protein, I think you will be safe.
Re: Pineapple???? - Gourmet_Mom - 05-31-2009
Okay, here's where I should probably keep my mouth shut, but....
Isn't there protein in egg? My recipe includes eggs....Okay, now you can laugh!