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Homemade Fresh Pineapple Ice Cream

Homemade Fresh Pineapple Ice Cream

Savor the essence of summer with this Homemade Fresh Pineapple Ice Cream recipe. Combining fresh pineapple, heavy cream, whole milk, sugar, salt, and egg yolks, this ice cream offers a creamy, tropical treat perfect for warm days.
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Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Freezer Time: 5 hours
Servings: 5 Cups

Ingredients
  

  • 1 ½ cups of finely diced fresh pineapple
  • 1 ½ cups of heavy cream
  • 1 cup of whole milk
  • ½ cup of granulated sugar
  • ¼ teaspoon of salt
  • 3 large egg yolks

Instructions

  • Pineapple Preparation: Place the diced pineapple into a medium nonstick saucepan over medium heat. Stir frequently for approximately 5-7 minutes, until the pineapple softens and becomes slightly translucent. This process is crucial as it reduces the inherent bitterness that may occur when pineapple is combined with dairy products.
  • Combining Ingredients: To the same saucepan, add the heavy cream, whole milk, granulated sugar, and salt. Continue to heat the mixture over medium heat, stirring constantly, until it nearly reaches a simmer. It is essential to remove the mixture from heat just before it begins to boil to prevent altering the texture and flavor.
  • Tempering Egg Yolks: In a separate heat-proof bowl, lightly whisk the egg yolks. Gradually pour approximately half of the warm cream and milk mixture into the yolks while whisking continuously to temper the yolks and prevent them from curdling.
  • Thickening the Mixture: Return the tempered egg mixture to the saucepan, incorporating it with the remaining cream mixture. Maintain the heat at a low setting and continue to whisk. The mixture should be cooked until it thickens enough to coat the back of a spoon, which typically takes about 4-6 minutes. If available, use a thermometer to ensure the mixture reaches 170 degrees Fahrenheit (77 degrees Celsius).
  • Cooling: Once thickened, strain the mixture through a fine mesh sieve into a large bowl to remove any lumps and ensure a smooth texture. Cover the bowl with plastic wrap, placing the wrap directly on the surface of the mixture to prevent a skin from forming. Refrigerate the mixture until it is thoroughly chilled, which should take at least 4 hours.
  • Churning: Transfer the chilled mixture to an ice cream maker and process according to the manufacturer’s instructions until it reaches the consistency of soft-serve ice cream.
  • Freezing: Pour the churned ice cream into an airtight container and freeze for a minimum of 4 hours. This step is critical for the ice cream to harden sufficiently and develop the proper texture.
  • Serving: Once the ice cream is adequately hardened, it is ready to be served. Store any leftovers in an airtight container in the freezer to maintain freshness and texture.
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