Elefante Green Gold™ Pineapple Ice Cream with Pineapple-Caramel Sauce


For the Ice Cream

For the Sauce


For the Ice Cream

  1. In a saucepan, add the cream, milk and 1/2 of sugar.
  2. Scrape the seeds from the vanilla beans into the saucepan and drop in the vanilla bean pods.
  3. Stir in the vanilla extract. Stirring often, scald the saucepan contents until small bubbles appear around the edge of the pan then remove from the heat.
  4. In a small bowl, whip the egg yolks with the remaining sugar until smooth, like a ribbon.
  5. Pour some of the scalded liquid into the egg mixture and mix well. Add that back to the scalded liquid in the saucepan and cook over low heat until it is thick enough to coat the back of a spoon.
  6. Strain mixture into a bowl and stir in the pineapple. Place the mixture into the refrigerator and chill completely.
  7. Place in an ice cream maker and freeze according to the manufacturer’s directions.

For the Sauce

Place all of the sauce ingredients in a saucepan and mix well. Simmer over medium heat for about 6-8 minutes, stirring often, until it becomes a smooth caramel color. Let it cool. Serve over the ice cream. (Makes about 2 cups of sauce. )

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Ginger-Jamaica (Hibiscus Flower) Margarita

Jamaica Concentrate

• 2½ cups water
• 1 (1.7 ounces) package Melissa’s Jamaica (Dried Hibiscus Flowers), divided use
• 2 slices Melissa’s Fresh Ginger
• ⅓ cup Melissa’s Organic Blue Agave Syrup

• ⅛ cup fine sugar
• 6 ounces gold or silver blue agave tequila
• 4 ripe limes
• 4 ounces triple sec liqueur
• ½ cup Jamaica concentrate from above
• 2 Key limes, cut into wedges

• To make the Jamaica Concnetrate, pour the water into a sauce pot and bring it to a boil. Remove ⅛ cup of the Jamaica and set aside.
• Add the rest of the Jamaica, ginger and agave to the water and boil for 5 minutes. Remove from the heat, cover and let it steep for 30 minutes.
• Strain and place in the refrigerator to chill.
• Place the ⅛ cup of Jamaica into a spice grinder and pulse until coarsely ground.
• Place it into a bowl, add the ⅛ cup of sugar and mix until well combined.
• In a large pitcher, combine the tequila, juice from the 4 limes, triple sec and ½ cup of the Jamaica concentrate.
• Place the pitcher in the refrigerator for 20 minutes.
• Rub the rim of 4 glasses with the lime wedges and then press the glass rims into the Jamaica sugar to coat. Set aside.
• To make the margaritas, place some ice into a cocktail shaker and fill it ⅔ of the way full with the tequila mixture.
• Top with the cap and shake vigorously for a slow count to 10. Pour the margarita into the glasses and repeat until they are all full.
• Recipe Note – Any extra Jamaica Concentrate can be refrigerated for 2 or 3 days.

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