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Recipe Summary

Yield: Makes 1 quart

Ingredients

Ingredient Checklist

1/2 pineapple, peeled, cored, and cut into chunks

3/4 cup sugar

1/2 cup milk

1 whole egg

2 egg yolks

2 cups heavy cream

Gallery

Recipe Summary

Yield: Makes 1 quart

Recipe Summary

Yield: Makes 1 quart

Recipe Summary

Yield: Makes 1 quart

Yield: Makes 1 quart

Makes 1 quart

Ingredients

Ingredients

  • 1/2 pineapple, peeled, cored, and cut into chunks
  • 3/4 cup sugar
  • 1/2 cup milk
  • 1 whole egg
  • 2 egg yolks
  • 2 cups heavy cream

Directions

Combine the pineapple and 1/2 cup of the sugar in a nonreactive bowl. Let sit for 2 hours to draw out the juices. Stir occasionally. Mash pineapple with a potato masher, and add the milk. Transfer to a pot and cook over low heat, without boiling, until sugar is dissolved, about 4 minutes. Set aside and let cool.

Beat the egg and egg yolks at high speed until light in color, about 2 minutes. Gradually add the remaining 1/4 cup sugar. Lower the speed and mix in the cream. Pour the pineapple-milk mixture through a strainer and add 1 1/2 cups of the liquid to the egg-cream base. (Reserve 1/4 cup pulp, discarding the rest.)

Chill, then pour into an ice-cream maker and freeze according to manufacturer’s instructions. When ice cream is frozen, fold in the reserved pineapple pulp.

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All Reviews for Pineapple Ice Cream

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

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All Reviews for Pineapple Ice Cream

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest