Pineapple Ice Cream
A refreshing and creamy treat that combines the sweet and tangy flavor of real pineapple with rich cream, perfect for summer days.
Equipment
- Large Saucepan
- Medium bowl
- Ice Cream Maker
- Freezer-Safe Container
Ingredients
- ¾ cup granulated sugar (150g)
- 16 oz. crushed pineapple
- 1 Tbsp. fresh lemon juice
- Pinch of salt
- 1½ cups heavy cream (360ml)
- 1½ cups whole milk (360ml)
- 4 large egg yolks
- 1 tsp. pure vanilla extract
Instructions
- In a large saucepan, combine sugar, crushed pineapple, lemon juice, and a pinch of salt. Cook over medium heat for 5-7 minutes until the sugar dissolves and the pineapple releases its juices.
- In a medium bowl, whisk the egg yolks until smooth. Slowly pour about one cup of the hot pineapple mixture into the yolks while whisking constantly to temper them.
- Return the egg yolk mixture to the saucepan and cook for 3-4 minutes, stirring frequently until the mixture thickens and coats the back of a spoon.
- Stir in the heavy cream, whole milk, and vanilla extract. Heat through but do not boil. Remove from heat and allow to cool completely.
- Cover and chill the mixture in the refrigerator until thoroughly chilled. Then, pour it into your ice cream maker and churn according to the manufacturer's instructions.
- Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours until firm. Let sit at room temperature for 10-20 minutes before serving for easier scooping.
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Notes
Store in an airtight container in the freezer for up to 2 weeks. Let soften slightly before scooping.