Pineapple Ice Cream

Let’s talk about something amazing: pineapple ice cream. It’s creamy, sweet, and packed with tropical vibes. Perfect for a sunny day—or when you just want to imagine one. Making it from scratch? Easier than you’d think. I’ll walk you through it step by step, like a friend in your kitchen. Ready? Let’s do this.

Recipe at a Glance

Here’s what you need to know:

• Hands-on time: About 45 minutes
• Total time: Just under 9 hours (most of that’s chilling and freezing)
• Serves: 8 people (or fewer if you like big scoops)
• Skill level: Moderate, but no stress—I’ll share all my tips to make it foolproof!

Tools You’ll Need

• Ice cream maker (Trust me, it’s worth it.)
• Medium saucepan
• Whisk
• Rubber spatula
• Fine strainer
• Mixing bowls
• Plastic wrap

No ice cream maker? No problem. Freeze the mix in a shallow dish and stir it every 30 minutes for about 3-4 hours.

What You’ll Need

Ingredients

1. 4 egg yolks
2. ¾ cup sugar
3. 1½ cups whole milk
4. 1½ cups heavy cream
5. 1 teaspoon vanilla extract
6. 2 cups crushed pineapple (fresh or canned—your call)

Substitutions

• Fresh pineapple: Go fresh for extra zing! Just chop it finely and cook it down to avoid bitterness.
• Dairy-free: Swap the milk and cream for coconut milk. Bonus? Extra tropical flavor.
• Sweetener swaps: Honey or maple syrup works great if you’re skipping sugar.

Let’s Make Pineapple Ice Cream

Step 1: Prep the Custard Base

Whisk those egg yolks and sugar together until smooth and pale. Meanwhile, heat the milk in a saucepan over medium heat—just until it starts to simmer.

Here’s the tricky part (but don’t worry, I’ve got you covered): Slowly drizzle about half a cup of the hot milk into the egg mixture while whisking. This tempers the eggs, so you don’t end up with scrambled custard. Then pour it all back into the saucepan.

Step 2: Thicken It Up

Now, keep stirring over low heat until the custard thickens. You’ll know it’s ready when it coats the back of a spoon. Don’t rush this—good things take time!

Strain the custard through a fine mesh strainer to catch any cooked egg bits.

Step 3: Add the Good Stuff

Mix in the heavy cream and vanilla extract. Cover the surface of the custard with plastic wrap (press it down so it touches the custard—no crusty skin, please). Chill in the fridge for at least 3 hours, or even overnight if you’re patient.

Step 4: Churn Time

Got your ice cream maker ready? Pour the chilled custard in and churn it according to the machine’s instructions (usually about 20 minutes). Toss in the crushed pineapple during the final two minutes of churning.

Step 5: Freeze and Wait

Transfer the churned ice cream to a container. Press plastic wrap onto the surface to keep it super fresh. Freeze for at least 4 hours until it’s firm and scoopable.

Mix It Up: Variations You’ll Love

• Want a zesty kick? Add lime zest—so refreshing.
• Make it indulgent: Swirl in caramel or top with toasted coconut flakes.
• Seasonal twist: Pair pineapple with mango in summer, or add a dash of cinnamon for cozy winter vibes.

How to Serve It

This ice cream screams tropical party, so go all out:

• Serve it your way: Waffle cones, bowls, or even sandwiched between cookies.
• Garnish ideas: Fresh mint leaves, a drizzle of honey, or a cherry on top.
• Pair it up: Grill some pineapple skewers as a side treat. Trust me, it’s magic.

Tips for Storing

• Keep leftovers (if there are any!) in an airtight container with plastic wrap pressed against the surface to block air.
• Best eaten within a week for peak flavor and texture.

Pineapple ice cream isn’t just dessert—it’s a mini escape to somewhere sunny and warm. Try it once, and you’ll want to make it every summer (or whenever you need a pick-me-up). Happy scooping!

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