Creamy Pineapple Ice Cream Recipe

Creamy Pineapple Ice Cream Recipe

This recipe combines the bright, tropical flavor of pineapple with a rich and creamy base.

Yields: Approximately 1 quart Prep time: 20 minutes Chill time: At least 4 hours (preferably overnight) Churning time: 20-30 minutes

Ingredients:

• For the Pineapple Base:
  • 1 ½ cups fresh pineapple chunks (about 1 small-medium pineapple)
  • ½ cup granulated sugar
  • ¼ cup water
  • 1 tablespoon lime or lemon juice (enhances flavor)
• For the Creamy Custard Base:
  • 1 cup whole milk
  • ¾ cup heavy cream
  • ½ cup granulated sugar
  • ⅛ teaspoon salt
  • 4 large egg yolks
  • 1 teaspoon pure vanilla extract (optional, but adds depth)

Equipment:

• Blender or food processor
• Medium saucepan
• Whisk
• Heatproof bowl
• Ice cream maker
• Airtight container for storing the ice cream

Instructions:

Part 1: Making the Pineapple Base

1. Combine Ingredients: In a medium saucepan, combine the pineapple chunks, ½ cup sugar, and water.
2. Cook the Pineapple: Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar is dissolved.
3. Simmer and Soften: Reduce the heat to low and let it simmer gently for about 10-15 minutes, or until the pineapple is softened and slightly translucent.
4. Blend Until Smooth: Remove the saucepan from the heat and stir in the lime or lemon juice. Let the mixture cool slightly. Once cooled, transfer it to a blender or food processor and blend until completely smooth.
5. Chill Thoroughly: Pour the blended pineapple mixture into a container and refrigerate for at least 4 hours, or preferably overnight, until it is completely chilled. This step is crucial for achieving the right consistency in your ice cream.

Part 2: Making the Creamy Custard Base

1. Heat Dairy and Sugar: In the same medium saucepan (rinsed), combine the milk, heavy cream, sugar, and salt. Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is just starting to steam around the edges. Do not let it boil.
2. Temper the Egg Yolks: In a separate heatproof bowl, whisk the egg yolks until they lighten in color. Gradually whisk about ½ cup of the warm milk mixture into the egg yolks to temper them (this prevents them from scrambling).
3. Combine Custard: Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture, whisking constantly.
4. Cook Until Thickened: Cook over low heat, stirring continuously with a spatula or wooden spoon, until the custard thickens enough to coat the back of the spoon. This usually takes about 5-10 minutes. Be careful not to let it boil.
5. Strain and Chill: Immediately pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Stir in the vanilla extract (if using). Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until completely chilled.

Part 3: Churning and Freezing the Ice Cream

1. Combine Bases: Once both the pineapple base and the custard base are thoroughly chilled, whisk them together in a large bowl until well combined.
2. Churn in Ice Cream Maker: Pour the combined mixture into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-30 minutes, or until the ice cream has a soft-serve consistency.
3. Freeze to Harden: Transfer the churned ice cream to an airtight container. Press a piece of parchment paper or plastic wrap onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 2-3 hours, or until firm enough to scoop.

Tips and Variations:

• Roasting the Pineapple: For a deeper, caramelized flavor, you can roast the pineapple chunks before blending. Toss them with a little brown sugar and roast at 400°F (200°C) for about 20-25 minutes, or until softened and slightly browned. Let them cool completely before proceeding with the recipe.
• Adding Texture: For extra texture, you can fold in some chopped pineapple chunks or toasted coconut flakes during the last few minutes of churning.
• Dairy-Free Option: For a dairy-free version, you can substitute full-fat coconut milk for the whole milk and heavy cream. The results may have a slightly different texture but will still be delicious.
• Adjusting Sweetness: Taste the pineapple base before chilling and adjust the amount of sugar to your preference, depending on the sweetness of your pineapple.

Enjoy your homemade creamy pineapple ice cream! Let me know if you have any other questions.