Pineapple Ice Cream Recipe
Pineapple ice cream is delicious on its own, but also pairs wonderfully with other flavors. Make a quick parfait with fresh summer fruit and a sprinkle of toasted coconut, or try a scoop alongside a big slice of carrot cake.
Ingredients
| 2 1/2 | cups | half-and-half |
| 1 1/2 | cups | sugar |
| 3 | egg yolks | |
| 1 | 20-ounce can | pineapple chunks with juice* |
| 1 | teaspoon | vanilla |
| * Do not use fresh pineapple, which contains an enzyme that will curdle the custard. This enzyme is eliminated during the canning process. |
Directions
Set a strainer and a clean bowl close at hand.
- Mix the half-and-half and sugar together in a heavy saucepan.
- Place the saucepan over medium heat and stir until the sugar dissolves.
- Whisk the eggs yolks in a spacious, heat-tolerant bowl. Temper the yolks by slowly adding one cup of the hot half-and-half mixture while whisking vigorously.
- Reduce the heat to medium-low and whisk the tempered yolks into the saucepan, creating custard. Stir constantly until the custard thickens slightly and coats the back of a wooden spoon. Immediately strain it into the clean bowl.
- Allow the custard to cool to room temperature (approximately one hour).
- Place the pineapple and its juice in the blender and puree until smooth.
- Add the pureed pineapple and vanilla to the custard and mix well. Strain once again into a clean bowl.
- Cover with plastic wrap and refrigerate for 4–6 hours, or overnight.
- Place the cold custard in the canister of your ice cream maker and process according to the manufacturer’s instructions.
- Transfer the ice cream to a container, cover, and freeze for at least 4 hours to firm up.
NOTE: For best flavor, always remove ice cream from the freezer 20 minutes before serving, or place it in the microwave for 20 seconds.
Preparation Time:
20–25 minutes plus 9–13 plus hours downtime.
Tips and Techniques
