Categories: Dessert, Ice Cream

Ingredients

• 1 (20 ounce) can pineapple chunks in syrup, drained
• 1 tablespoon lime juice
• 1/2 teaspoon vanilla extract
• 2 cups whole milk
• 3/4 cup sugar
• 1/4 teaspoon salt

Directions

1. Add pineapple chunks, lime juice, and vanilla to a blender; blend until smooth, scraping down the sides of the canister as needed; set aside.

2. Warm the milk in a saucepan over low heat; stir in the sugar and salt until dissolved; cool 10 minutes.

3. Pour the milk mixture into the blender with the pineapple puree; blend until as smooth as possible.

4. Strain through a fine-mesh sieve into a bowl; pressing against the solids with the back of a wooden spoon to release as much liquid as possible.

5. Discard the solids and refrigerate mixture until cold, at least 4 hours, or overnight.

6. Whisk the mixture, then freeze in your ice cream machine according to manufacturer’s directions.

7. Serve at once (will be soft) or transfer into a large freezer container; seal tightly, and store in the freezer for up to 1 month; soften at room temperature for 5 minutes before serving.

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