Ingredients
– 2 cups fresh pineapple chunks (or canned pineapple, drained)
– 1/2 cup granulated sugar
– 1 teaspoon lemon juice
– 2 cups heavy cream
– 1 cup whole milk
– 1 teaspoon vanilla extract
Instructions
– If using fresh pineapple, cut it into chunks and place them in a blender or food processor. Puree the pineapple until smooth.
– Strain the pineapple puree through a fine-mesh sieve to remove any fibrous bits. You should get about 1 cup of pineapple puree.
– In a medium saucepan, combine the pineapple puree, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the sugar is dissolved. Remove from heat and let it cool completely.
– In a large bowl, whisk together the heavy cream, whole milk, and vanilla extract.
– Stir in the cooled pineapple mixture until well combined.
– Cover the mixture and refrigerate for at least 2 hours or until thoroughly chilled.
– Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
– Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
