Pineapple Ice Cream
(from saymyname’s recipe box)
Do not use fresh pineapple to make ice cream. A naturally occurring enzyme can curdle the milk. With canned pineapple, the canning process neutralizes the enzyme so it works fine.
5 cups
Ingredients
- 1 (16 ounce) can unsweetened pineapple chunks, drained
- 1/2 teaspoon salt
- 1 cup sugar
- 1 cup milk
- 3 large egg yolks
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
Directions
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Add the pineapple chunks and salt into a food processor; process until smooth, about 1 minute; set aside.
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In a medium saucepan, mix the sugar and milk together.
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Place pan over low heat and stir until the sugar is dissolved and the milk comes to a boil.
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Beat the hot milk into the egg yolks in a bowl.
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Pour the entire mixture back into the saucepan and place over low heat.
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Stir constantly with a whisk or wooden spoon until the custard thickens slightly (don’t let the mixture boil or the eggs will scramble).
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Remove pan from heat and pour the hot custard through a strainer into a large clean bowl.
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Allow the custard to cool slightly, then stir in the pineapple puree, cream, and vanilla.
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Cover and refrigerate until cold or overnight.
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Stir the chilled custard; then freeze in 1-2 batches in an ice cream maker according to the manufacturer’s directions.
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When finished, the ice cream will be soft but ready to eat.
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For firmer ice cream, transfer to a freezer-safe container and freeze several hours.