Outside the Tiki Room, the home of the famous Tiki Birds, we usually stop for a Pineapple Whip. I found two make it at home recipes. I think I will be making some for the Darlin' D boy sometime soon.
DOLE WHIP (VERSION 1)
1 quart Dole pineapple juice
1 teaspoon pure vanilla extract
3 cups heavy whipping cream
3 cups sugar
Milk
Mix the pineapple juice and sugar, making sure that the sugar is dissolved.
Next add the cream and vanilla.
Pour the whole mixture into a 4-quart ice cream maker.
Add milk to finish, filling to the fill line.
At this point simply follow the instructions on your ice cream maker.
When the ice cream is ready you can serve it as is or you can stick it in the freezer
for a while and let it set up a bit.
DOLE WHIP (VERSION 2)
Prep: 10 min.
Freeze: 3 hrs.
Makes: 8 servings
Ingredients:
2 cans (20 oz. each) DOLE Crushed
Pineapple
2 tablespoons lemon juice
2 tablespoons lime juice
1/3 cup sugar
1 1/2 cups heavy whipping cream, whipped
Drain pineapple; reserve 2 tablespoons
juice. Set aside.
Place pineapple, lemon juice, lime juice,
sugar and reserved pineapple juice in
blender or food processor container. Cover;
blend until smooth.
Pour into two 1-quart freezer zipped bags.
Store bags flat in freezer. Freeze about 1-
1/2 hours or until slushy.
