Pineapple Ice Cream
A refreshing and creamy homemade Pineapple Ice Cream made with fresh ingredients, perfect for hot summer days.
Ingredients
For the Ice Cream Base
- 1 medium Pineapple, ripe and juicy Remove the core and chunk for blending.
- 1 cup Heavy cream Use full-fat cream for richness.
- 1 cup Whole milk Adds creaminess without being too heavy.
- ¾ cup Sugar Adjust to taste for a balance of sweetness.
- 5 large Egg yolks Provides richness and a custard-like texture.
- 1 tsp Vanilla extract Adds depth to the flavor.
- 1 pinch Salt Enhances sweetness.
- ½ cup Coconut cream For a tropical twist.
- 1 tbsp Lime juice Balances sweetness.
- 1 tbsp Pineapple juice Enhances pineapple flavor.
- 2 tbsp Honey Optional for additional sweetness.
Instructions
Preparation
- Core, chunk, blend, and strain the pineapple for smoothness: Cut the pineapple into chunks, blend until silky-smooth, and strain through a fine mesh sieve.
- Heat milk and sugar: In a saucepan, gently heat the whole milk and sugar, stirring until the sugar dissolves.
- Mix with egg yolks to create custard: In a bowl, whisk the egg yolks, then gradually add the warm milk mixture while whisking to temper the yolks. Return to the saucepan and cook until thickened.
- Combine custard with pineapple puree: Remove from heat and stir in the pineapple puree, coconut cream, vanilla extract, and salt. Adjust lime or pineapple juice to taste.
- Let the mixture chill in the fridge: Cover and refrigerate for several hours or overnight.
- Churn the ice cream base: Follow your ice cream maker's instructions until it achieves soft-serve consistency.
- Freeze to set: Transfer to a container and freeze until firm.
Notes
Serve with fresh pineapple pieces or toasted coconut on top for added texture. For lower sugar, use stevia or monk fruit sweetener. Dairy-free alternatives include using full-fat coconut milk.