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Ingredientes
- 1 c. Heavy cream
- 1 Tbsp. Granulated sugar
- 1/2 tsp Vanilla extract
- 32 ounce Seltzer water, chilled
- 2 Tbsp. Minced macadamia nuts, for garnish
- 4 x Pineapple wedges, for garnish Coconut Ice Cream, *see recipe Pineapple-Ginger Syrup, *see recipe
Direcciones
- 1.In a chilled 4 1/2-qt bowl of a heavy duty electric mixer, using the wire whip attachment, beat the cream, sugar, and vanilla at medium-high speed till stiff peaks start to create. Fill a pastry bag fitted with a star tip (such as Ateco #6) with the cream. Chill the cream till ready to use.
- 2.Pour 1/2 c. of the pineapple syrup into a tall, 16-oz glass. Add in seltzer water almost to the top of the glass. Place a scoop of the coconut ice cream on the side of the glass. Pipe a large rosette of whipped cream next to the scoop. Top with 1/2 Tbsp. of the macadamia nuts and garnish with a pineapple wedge. Repeat this procedure to make 3 more ice cream sodas. Serve immediately.
- NOTES : DIFFICULTY:** PREPARATION: 45 min plus chilling and freezing times.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 723g | |
| Recipe makes 4 servings | |
| Calories 357 | |
| Calories from Fat 110 | 31% |
| Total Fat 12.64g | 16% |
| Saturated Fat 7.11g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 64mg | 3% |
| Potassium 536mg | 15% |
| Total Carbs 64.79g | 17% |
| Dietary Fiber 6.6g | 22% |
| Sugars 48.77g | 33% |
| Protein 3.21g | 5% |
