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Golden Vanilla Ice Cream: UDF Ice Cream Flavors | UDF

Golden Moon Tea - Vanilla Jasmine Tea - Organic - Loose Leaf - Non GMO - 2.5oz Tin - 30 Servings

$11.99


to make glazed pineapple with golden vanilla ice cream | Metro News

For the pineapple
Step 1: Cut the leaves and bottom off the pineapple, then slice into 10 x 1cm thick rounds. Using the cutters, stamp out pineapple rings and discard the peel and woody core. Thread onto skewers. Combine the Tate & Lyle Fairtrade Golden Syrup Sugar and water in a pan, stir to dissolve, then bring to the boil and simmer for 2-3 minutes until reduced by half to make a thin syrup. Stir in the lime juice.
Step 2: Preheat a ridged chargrill or barbecue. Brush the pineapple with a little of the sugar syrup, then place on the grill or barbecue and cook for 2 minutes on either side until glazed and golden.
Step 3: Pour the rest of the syrup into a serving bowl or individual glasses, add the rum, if using, and divide the pineapple skewers between them for dipping. Serve with golden vanilla ice cream.

For the golden vanilla ice cream
Method Step 1: Put the milk in a non-stick saucepan. Scrape the seeds out of the vanilla pod and add them to the milk along with the pod. Bring to the boil, then remove from the heat, cover with a lid and leave to infuse for 30 minutes.

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    For the golden vanilla ice cream
    570ml full fat milk or Jersey & Guernsey milk
    1 vanilla pod, split lengthways
    7 large egg yolks
    250g Tate & Lyle Fairtrade Golden Syrup Cane Sugar
    725ml double cream

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