Pineapple Ice Cream
Homemade Pineapple Ice Cream is a delicious blend of creamy, sweet, and tart flavors.
Equipment
- Set of 2 Reusable Ice Cream Tub Containers For Homemade Ice Cream 1.6 Quart
- Cusinart ICE-70P1 2-Quart Cool Creations Ice Cream, Frozen Yogurt, Gelato and Sorbet Maker, LCD Screen with Countdown Timer, Makes Frozen Treats in 20-Minutes or Less, Stainless Steel
- KitchenAid KO117OHAQA Gourmet Ice Cream Scoop, One Size, Matte Aqua Sky
Ingredients
- 4 large egg yolks
- ¾ cup granulated sugar
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- 1 teaspoon vanilla extract
- 2 cups canned crushed pineapple or finely chopped fresh pineapple
Instructions
- Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.
- In a medium bowl, whisk together the egg yolks and granulated sugar until smooth and pale yellow in color.
- Add the milk to a saucepan over medium heat. Bring the milk to a simmer and then remove from the heat. Be sure not to boil.
- Add about ½ cup of the hot milk to the egg and sugar mixture and whisk constantly until combined.
- Then, add the tempered egg mixture back into the saucepan with the remaining hot milk.
- Heat the saucepan on low. Stirring constantly, heat until the base has thickened enough to coat the back of a spoon. This should take a few minutes.
Strain the mixture into a bowl to remove any pieces of egg that may have cooked. - Add the heavy cream and vanilla extract and stir to combine.
- Cover the bowl with plastic wrap making sure to have the plastic wrap touching the surface of the ice cream base. This will help keep it from forming a skin while chilling. Refrigerate for at least 3 hours.
- Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 20 minutes), until it is thick and the consistency of soft-serve ice cream.
- In the last two minutes, add the chopped pineapple and churn until they are evenly distributed.
- Spoon the ice cream into a shallow container or a loaf pan. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. Let sit at room temperature for about 5 minutes before serving.
Notes
- We used canned pineapple in this recipe so you can make this tasty ice cream all year long. However, you can also use fresh pineapple. Just chop it up finely so there are not too large of chunks in your ice cream.
- Be sure to drain your canned pineapple. It’s okay to have some juice in the ice cream but you don’t want to add too much otherwise you will have an icy consistency.
- If you use canned pineapple, you can use pineapple chunks and then cut them up into smaller pieces. Do not use too large of pineapple pieces otherwise the ratio of ice cream to pineapple in each bite will be off. You can also use crushed pineapple if you would like a more overall pineapple flavor in your ice cream.