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Homemade Pineapple Ice Cream

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Dive into a tropical paradise with this creamy, homemade pineapple ice cream that’s sweet and tangy, perfect for summer.

Ingredients

Scale
  • 3/4 cup (150g) granulated sugar
  • 16 ounces crushed pineapple
  • 1 Tablespoon fresh lemon juice
  • Pinch of salt
  • 1 1/2 cups (360ml) heavy cream
  • 1 1/2 cups (360ml) whole milk
  • 4 egg yolks
  • 1 teaspoon pure vanilla extract

Instructions

  1. Prepare Your Pineapple Base: In a spacious bowl, combine the crushed pineapple, sugar, fresh lemon juice, and a pinch of salt. Mix well to dissolve the sugar.
  2. Whisk the Egg Yolks: In a medium saucepan, whisk together the egg yolks until light and fluffy.
  3. Create the Custard: Add the heavy cream and whole milk to a saucepan over medium heat. Stir until steaming, then slowly pour about a cup of warm cream into the egg yolks while whisking constantly. Pour this back into the saucepan and cook until it thickens, about 5-7 minutes.
  4. Combine and Cool: Remove from heat and fold in the pineapple mix and vanilla. Strain into a bowl, cover with plastic wrap directly on the surface, and refrigerate for several hours or overnight.
  5. Churn the Ice Cream: Pour the chilled mixture into your ice cream maker and churn according to instructions (about 20-30 minutes).
  6. Freeze for Firmness: Transfer the ice cream to an airtight container and freeze for an additional 4-6 hours to firm up.

Notes

Add toasted coconut flakes or fudge sauce for extra flavor. Homemade ice cream is best when consumed within 1-2 weeks.

Nutrition

Keywords: Pineapple Ice Cream, Homemade Ice Cream, Summer Desserts, Tropical Recipes

Find it online: https://savoryaddict.com/creamy-pineapple-ice-cream-15-minutes/