Pineapple Ice Cream

4.25 from 4 votes

This recipe calls for fresh pineapple rather than canned. The pineapple, sugar, and egg yolks get processed in a blender before being added to the cream and whole milk. The entire process is easy, foolproof and quick. The finished ice cream is fresh and delightful.

Prep Time5

Cook Time10

Total Time1 15

Course: Dessert, Ice cream

Cuisine: American

Servings: people

Calories: 354kcal

Equipment

1 Cooking Thermometer
1 2 cup measuring cup
1 Fine mesh strainer
1 Glass mixing bowl
1 Ice Cream Maker

Ingredients

2 cups fresh pineapple chunks or chopped
1 cup granulated sugar
4 egg yolks
⅛ tsp salt or to taste
1 cup heavy whipping cream
1 cup whole milk
1 tbsp fresh lemon juice more to taste

Instructions

Add the fresh pineapple, sugar, egg yolks and salt to the jar of a blender or food processor. Blend until smooth.
2 cups fresh pineapple, 1 cup granulated sugar, 4 egg yolks, ⅛ tsp salt
Place the heavy cream and milk in a 2 cup glass measuring cup. Set aside.
1 cup heavy whipping cream, 1 cup whole milk
Pour the pineapple mixture into a medium sauce pan and heat the sauce pan to medium-high heat and cook until the mixture heats to a low boil and is no longer foamy, stirring constantly with a rubber spatula.
Slowly pour the heavy cream/milk mixture into the pineapple mixture, whisking constantly as you pour so the eggs don't curdle. Stir until thoroughly mixed into one consistent color.
Place a strainer over a medium glass mixing bowl or 4 cup glass measuring cup. Pour the custard through the strainer into the bowl/cup to strain out any egg particles that may have curdled and pineapple seeds or fibers. Add the lemon juice. Taste and add more if desired.
1 tbsp fresh lemon juice
Cover the bowl/measuring cup with plastic wrap and refrigerate overnight or until the mixture is approximately 40 degrees F.
The mixture will thicken slightly. Pour into the bowl of an ice cream maker and process according to manufacturer's instructions.
Place the ice cream into freezer-safe containers and freeze for at least 4 hours or overnight to allow the ice cream to become firm and the flavors to meld together.
Yields about 1 quart of ice cream, depending on how cold your ice cream maker is and how long you churn it. I have both a Kitchen Aid ice cream attachment and a Cuisinart stand alone ice cream maker. Typically, it takes 20-25 minutes for my ice cream to be soft serve set in either unit.

Notes

Nutrition calculations are for a serving size of about 2/3 cup of ice cream.
I've never made this particular ice cream without an ice cream maker and I don't know if it would be successful to try making a no-churn method.
Fresh lemon juice in the recipe really makes the pineapple shine. Add until you're satisfied with the flavor.
This recipe skips traditional egg tempering. Just whisk constantly when adding the dairy, and you’ll get a smooth, creamy custard every time.

Nutrition