Creamy Pineapple Ice Cream
A tropical, custard-based pineapple ice cream made with real fruit, rich cream, and fresh citrus for a smooth, scoopable treat.
Equipment
- Saucepan
- Whisk
- Mixing bowls
- Fine Mesh Sieve
- Ice cream maker
- Spatula
- Freezer-safe container
Ingredients
Ice Cream Base Ingredients
- 1.5 cups crushed pineapple drained
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice fresh
- 1.5 cups heavy cream
- 1 cup whole milk
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- In a medium saucepan, combine the crushed pineapple, sugar, and lemon juice. Simmer over medium heat for 5 to 7 minutes until slightly thickened.
- Add the cream and milk to the saucepan. Heat until steaming but not boiling. Remove from heat.
- In a separate bowl, whisk the egg yolks. Slowly pour in 1 cup of the hot cream mixture while whisking to temper the eggs.
- Return the tempered yolk mixture to the saucepan. Cook over medium heat, stirring constantly, until thickened enough to coat the back of a spoon (around 170°F).
- Remove from heat. Stir in the vanilla extract and salt. Strain through a fine mesh sieve into a clean bowl.
- Cover and chill the custard for at least 4 hours or until fully cold.
- Churn the custard in an ice cream maker according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze for 4 hours or until firm.
Notes
For an extra tropical twist, add toasted coconut or chopped macadamia nuts during the final few minutes of churning.
Nutrition:
Calories: 240
Carbohydrates: 23g
Protein: 3g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 140mg
Sodium: 45mg
Potassium: 150mg
Fiber: 0g
Sugar: 20g
Vitamin A: 580 IU
Vitamin C: 6mg
Calcium: 90mg
Iron: 0mg
Calories: 240
Carbohydrates: 23g
Protein: 3g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 140mg
Sodium: 45mg
Potassium: 150mg
Fiber: 0g
Sugar: 20g
Vitamin A: 580 IU
Vitamin C: 6mg
Calcium: 90mg
Iron: 0mg