Pineapple and Walnut Ice-Cream

This decorative, pale yellow Pineapple and Walnut Ice-Cream is flavoured with rum and is frozen in a rounded mould. It tastes delicious cut into thick slices and served with crisp loafers or Krumkaker.

1 pint milk

1 vanilla pod, split in half

1 egg yolk

1 tablespoon custard powder

3 tablespoons sugar

1½ teaspoons gelatine dissolved in

2 tablespoons hot water egg white drops yellow food colouring

2 medium-sized fresh pineapple, peeled, cored and very finely chopped

1 tablespoon rum

1 oz. finely chopped walnuts

Set the thermostat of the refrigerator to its coldest setting. Place a 2-pint mould with rounded sides in the refrigerator.

In a medium-sized saucepan, scald the milk with the vanilla pod (bring to just under boiling point) over moderate heat.

Remove the pan from the heat, cover it and set the milk aside to infuse for 20 minutes.

In a medium-sized mixing bowl beat the egg yolk, custard powder, sugar and 2 tablespoons of the scalded milk to-gether with a wooden spoon. Strain the remaining milk on to the mixture, stirring constantly.

Pour the mixture back into the sauce-pan and return it to moderately low heat. Cook, stirring constantly, for 5 minutes or until the custard starts to simmer and becomes thick enough to coat the back of the spoon.

Remove the pan from the heat and carefully stir in the dissolved gelatine. Pour the custard into a bowl and set it aside to cool completely, stirring occa-sionally. When the custard is cool cover the bowl and place it in the refrigerator to chill for 1 hour.

Pour the chilled custard into a cold freezing tray and put it in the frozen food storage compartment of the refrigerator to freeze for 30 minutes.

Remove the tray from the compart-ment and spoon the custard mixture into a medium-sized chilled mixing bowl. Beat well with a wire whisk or rotary beater.

In a small mixing bowl, beat the egg white with a wire whisk or rotary beater until it forms stiff peaks. With a metal spoon, fold the egg white into the custard and blend the mixture thoroughly. Spoon the mixture back into the freezing tray and return it to the storage compartment to freeze for 1 hour, or until the mixture is firm.

Remove the ice-cream from the com-partment. Place it in the mixing bowl and beat it well. With a wooden spoon, stir in the food colouring, then fold in the chopped pineapple, rum and walnuts. Beat the mixture until it is evenly coloured.

Remove the chilled mould from the refrigerator and spoon in the ice-cream. Smooth the ice-cream down with the back of the spoon.

Place the mould in the frozen food storage compartment of the refrigerator and freeze for 1 hour, or until the ice-cream is completely firm.

Remove the ice-cream from the refrig-erator. Run a sharp-edged knife around the edge of the mould to loosen the sides.

Quickly dip the bottom of the mould in boiling water. Hold a chilled serving plate, inverted, over the top of the mould and reverse the two, giving a sharp shake. The ice-cream should slide out easily.

Serve the ice-cream immediately.

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