Description
Creamy homemade fresh pineapple ice cream delivers tropical paradise on a spoon. Silky smooth texture and sweet-tangy flavor make this dessert a perfect summer treat you’ll crave again and again.
Ingredients
Scale
- 1 1/2 cups (360 ml) fresh pineapple (finely diced)
- 3 large egg yolks
- 1 1/2 cups (360 ml) heavy cream
- 1 cup (240 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 1/4 tsp salt
Instructions
- Caramelize the pineapple in a nonstick saucepan over medium heat for 5-7 minutes, stirring frequently until softened and slightly translucent. This process reduces the fruit’s natural bitterness when combined with dairy.
- Add heavy cream, whole milk, sugar, and salt to the saucepan. Heat the mixture until it nearly reaches a simmer, stirring constantly to prevent scorching.
- Whisk egg yolks in a separate heat-proof bowl. Gradually pour half of the warm cream mixture into the yolks, whisking continuously to prevent curdling.
- Reincorporate the tempered egg mixture into the saucepan. Cook on low heat, whisking until the mixture thickens and coats the back of a spoon, approximately 4-6 minutes. The ideal temperature is 170°F (77°C).
- Strain the mixture through a fine mesh sieve into a large bowl to ensure smoothness. Cover the surface directly with plastic wrap to prevent skin formation.
- Refrigerate the mixture for at least 4 hours until completely chilled.
- Churn the mixture in an ice cream maker following the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the churned ice cream to an airtight container and freeze for a minimum of 4 hours to achieve the perfect texture.
- Serve the pineapple ice cream chilled, storing any remaining portions in the freezer to maintain freshness.
Notes
- Reduce Pineapple Bitterness by caramelizing the fruit slightly before adding to the base, which mellows out sharp edges and creates deeper flavor complexity.
- Prevent Egg Scrambling by tempering slowly and whisking continuously, ensuring a silky smooth custard without unwanted protein chunks.
- Enhance Texture by adding a tablespoon of corn syrup or vodka during churning, which helps create a softer, more scoopable ice cream that resists immediate freezing.
- Dairy-Free Alternative can be achieved by substituting coconut milk for heavy cream and using cornstarch instead of egg yolks to maintain creamy consistency.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 280 kcal
- Sugar: 24 g
- Sodium: 110 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 150 mg