Fresh Pineapple Ice Cream
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Prep Time
5m
Cook Time
10m
Total Time
15m
This fresh pineapple ice cream is a delicious and refreshing treat. Made with fresh pineapple purée, eggs, heavy cream, and a splash of rum or rhum agricole, this dessert is perfect for a hot day. Creamy, tangy, and the perfect amount of sweet, it's sure to be a crowd-pleaser.
Recipe Options
Ingredients
Servings:
6
Scale:
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0.25
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0.5
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6
Steps
1
In a 3-quart stainless steel saucier, whisk together sugar, cornstarch, salt, and eggs, followed by pineapple purée and lemon juice. (If you like, save the pineapple core and lemon rind to make a no-cook pineapple syrup .) Cook over medium-low heat, whisking gently but constantly, until warm, about 3 minutes. Increase heat to medium and continue whisking until thick and steaming-hot, about 2 minutes longer. When the custard begins to bubble, set a timer and continue whisking for exactly 30 seconds to neutralize a starch-dissolving enzyme found in egg yolks.
2
Strain through a nonreactive sieve into a nonreactive container, then whisk in cream, rum (if using), and vanilla. Cover and refrigerate or place in an ice bath until no warmer than 40°F (4°C). Churn in an ice cream maker according to the manufacturer’s directions. Meanwhile, place a 1-quart container and flexible spatula in the freezer.
3
When the ice cream looks thick and light, shut off the machine and, using the chilled spatula, scrape ice cream into the chilled container. Enjoy as soft-serve, or cover with plastic pressed directly against surface of ice cream, then close lid and freeze until firm enough to scoop, about 4 hours.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories406kcal
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Fat25g
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Saturated Fat15g
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Carbohydrates37g
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Fiber0g
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Sugar28g
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Protein6g
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Cholesterol164mg
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Sodium137mg
Percent Daily Values are based on a 2,000 calorie diet.