Why Make This Recipe
Pineapple ice cream is a refreshing and delicious treat that brings the taste of summer to any season. Its sweet and tangy flavor makes it perfect for hot days, and it’s a great way to enjoy the tropical taste of pineapple. This homemade version is not only easy to make but also uses simple ingredients, allowing you to control the sweetness and flavor. You’ll love serving it at parties or simply enjoying it as a dessert at home.
How to Make Pineapple Ice Cream
Ingredients:
- 3/4 cup (150g) granulated sugar
- 16 ounces crushed pineapple
- 1 Tablespoon fresh lemon juice
- Pinch of salt
- 1 1/2 cups (360ml) heavy cream
- 1 1/2 cups (360ml) whole milk
- 4 egg yolks
- 1 teaspoon pure vanilla extract
Directions:
- Whisk sugar, pineapple, lemon juice, and salt in a large saucepan. Cook over medium heat for 5-7 minutes until most of the sugar has dissolved.
- Stir in cream and milk. Continue to cook until hot but not yet simmering.
- Meanwhile, whisk egg yolks in a medium bowl.
- Add 1 cup of hot pineapple liquid to the egg yolks. Whisk well.
- Return the tempered egg yolk mixture to the saucepan with the rest of the pineapple and cream.
- Continue to cook and stir for 3-4 minutes until thick enough to coat the back of a spoon or it reaches 170°F on a digital thermometer.
- Remove from heat and stir in vanilla extract. Cool completely.
- Cover with plastic wrap. Chill thoroughly in the fridge before churning according to the manufacturer’s instructions.
- Transfer churned ice cream to a freezer-safe container and freeze for at least 4 hours until hardened. Let the ice cream sit on the counter for 10-20 minutes to warm up slightly for easier scooping.
How to Serve Pineapple Ice Cream
Pineapple ice cream can be served in a bowl, cone, or even as a topping for cakes and pies. You can also add some fresh pineapple pieces or a sprinkle of toasted coconut on top for added flavor and decoration. It’s a delightful addition to any dessert spread!
How to Store Pineapple Ice Cream
To store your pineapple ice cream, keep it in an airtight freezer-safe container. Make sure to press a piece of plastic wrap against the surface of the ice cream before sealing the container to prevent ice crystals from forming. It will last in the freezer for about 2-3 weeks.
Tips to Make Pineapple Ice Cream
- Use ripe, sweet pineapple for the best flavor. Fresh pineapple is recommended, but canned crushed pineapple works well too.
- Make sure to cool the mixture completely before churning. This helps achieve a smoother texture.
- If you prefer a creamier ice cream, you can substitute some of the whole milk with additional heavy cream.
Variation
You can add a splash of coconut milk to give your pineapple ice cream a tropical twist. Alternatively, consider mixing in other fruits like mango or berries for a fun flavor combination.
FAQs
1. Can I make this ice cream without an ice cream maker?
Yes! After cooling the mixture, pour it into a shallow dish and freeze it. Stir every 30 minutes for the first few hours to break up ice crystals until it reaches the desired consistency.
2. How can I make this recipe vegan?
To make a vegan version, substitute the heavy cream and whole milk with coconut cream and almond milk. You can use cornstarch or a plant-based egg replacer for the thickening instead of egg yolks.
3. How do I know when the ice cream is done churning?
The ice cream is done churning when it has doubled in volume and has a soft-serve consistency. It should be thick enough to hold its shape when scooped.
Pineapple Ice Cream
Ingredients
Method
- Whisk sugar, pineapple, lemon juice, and salt in a large saucepan. Cook over medium heat for 5-7 minutes until most of the sugar has dissolved.
- Stir in cream and milk. Continue to cook until hot but not yet simmering.
- Whisk egg yolks in a medium bowl.
- Add 1 cup of hot pineapple liquid to the egg yolks and whisk well.
- Return the tempered egg yolk mixture to the saucepan with the rest of the pineapple and cream.
- Continue to cook and stir for 3-4 minutes until thick enough to coat the back of a spoon or it reaches 170°F on a digital thermometer.
- Remove from heat and stir in vanilla extract. Cool completely.
- Cover with plastic wrap and chill thoroughly in the fridge before churning according to the manufacturer’s instructions.
- Transfer churned ice cream to a freezer-safe container and freeze for at least 4 hours until hardened.
- Let the ice cream sit on the counter for 10-20 minutes to warm up slightly for easier scooping.