By Rajan Bhattacharya
July 19, 2024
This creamy, tropical, and refreshing Pineapple Ice Cream is made with real pineapple, heavy cream, and egg yolks for a deliciously scoopable summer flavour that is perfect for ice cream enthusiasts.
2 cups crushed pineapple 1 cup sugar 2 tbsp lemon juice 1 pinch of salt 1 cup heavy cream 1 cup whole milk 4 egg yolks 1 tsp vanilla extract
Combine sugar, pineapple, lemon juice, and salt in a large saucepan over medium heat. Cook and stir for 5-7 minutes until most of the sugar dissolves.
Add heavy cream and milk to the pineapple mixture and cook until hot but not simmering.
Whisk egg yolks in a medium bowl and temper with 1 cup of hot pineapple liquid.
Return the tempered egg yolk mixture to the saucepan and cook for 3-4 minutes until thickened.
Remove from heat, stir in vanilla extract, and cool completely in the fridge. Churn the chilled custard in an ice cream maker, then freeze the soft serve for at least 4 hours.