Pineapple Ice Sticks
Pineapple Ice Sticks Recipe
Ingredients
300 ml. water
100 ml. pineapple juice
3/4 cup sugar
1 tbsp. liquid glucose
1/2 tsp. stabiliser
1 tsp. pineapple emulsion (essence + colour)
15-20 flat wooden sticks for icecreams
Method
Dissolve stabiliser in 3 tbsp. water. Mix water, sugar, stabiliser,
emulsion, bring to boil. Add
liquid glucose, stir to dissolve.
Cool and add pineapple juice. Pour in container, freeze overnight
or till firm.
Break and churn well. Pour into mould for icesticks, allow to set
firm.
Insert a hot knife, to make a cut through.
Insert stick, and return to freezer till stick is firmly embedded
in ice.
Unmould and serve.
Note:
To make sorbets, after mixture is churned, return to container.
Allow to set till firm but not hard. Scoop and serve in individual
cups
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