Pineapple Ice Cream
Bring the taste of summer to your dessert table with this creamy and refreshing Pineapple Ice Cream. Combining the tangy sweetness of pineapple with a rich custard base, this homemade treat is perfect for any occasion. Whether you’re hosting a backyard barbecue or simply craving something indulgent, this recipe will transport you to a tropical paradise.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 8 hours 45 minutes (includes chilling/freezing time)
- Yield: 8 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 4 large egg yolks
- ¾ cup granulated sugar
- 1½ cups whole milk
- 1½ cups heavy cream
- 1 teaspoon vanilla extract
- 2 cups canned crushed pineapple (or finely chopped fresh pineapple)
Substitution Notes: For a dairy-free version, replace milk and cream with coconut milk. If using fresh pineapple, lightly cook it beforehand to reduce bitterness.
Instructions
- Prepare the Custard Base: In a medium bowl, whisk together egg yolks and sugar until smooth and pale yellow. Heat milk in a saucepan over medium heat until it simmers (avoid boiling). Gradually whisk about ½ cup of the hot milk into the egg mixture to temper it.
- Thicken the Custard: Pour the tempered egg mixture back into the saucepan with the remaining milk. Heat on low, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5 minutes). Strain into a bowl to remove any cooked egg bits.
- Add Cream and Chill: Stir in heavy cream and vanilla extract until combined. Cover with plastic wrap, ensuring it touches the surface to prevent skin formation. Chill in the refrigerator for at least 3 hours or overnight.
- Churn the Ice Cream: Pour the chilled mixture into your ice cream maker and churn according to manufacturer instructions (about 20 minutes). In the last two minutes, add crushed pineapple and churn until evenly distributed.
- Freeze Until Firm: Transfer the churned ice cream into a shallow container or loaf pan. Press plastic wrap or wax paper directly onto the surface to prevent freezer burn. Freeze for at least 4 hours or until solid. Let sit at room temperature for about 5 minutes before serving.
Notes
Serving Suggestions: Serve in waffle cones or bowls, garnished with fresh mint leaves or toasted coconut flakes for an extra tropical touch.
Tips & Tricks:
- Temper eggs carefully to avoid curdling; whisk constantly when adding hot milk.
- Use high-quality vanilla extract for richer flavor.
- If using fresh pineapple, cook it briefly to eliminate bitterness caused by its enzymes reacting with dairy.
Storage & Reheating: Store in an airtight container in the freezer for up to two weeks. To serve, let sit at room temperature for about 5 minutes to soften slightly.
Find it online: https://icecreamin.com/pineapple-ice-cream/