Prep 45 mins
Cook 30 mins
Do not use fresh pineapple to make ice cream. A naturally occurring enzyme can curdle the milk. With canned pineapple, the canning process neutralizes the enzyme so it works fine.
- 1 (16 ounce) can unsweetened pineapple chunks, drained
- 1⁄2 teaspoon salt
- 1 cup sugar
- 1 cup milk
- 3 large egg yolks
- 1 cup heavy cream
- 1⁄2 teaspoon vanilla extract
- Add the pineapple chunks and salt into a food processor; process until smooth, about 1 minute; set aside.
- In a medium saucepan, mix the sugar and milk together.
- Place pan over low heat and stir until the sugar is dissolved and the milk comes to a boil.
- Beat the hot milk into the egg yolks in a bowl.
- Pour the entire mixture back into the saucepan and place over low heat.
- Stir constantly with a whisk or wooden spoon until the custard thickens slightly (don’t let the mixture boil or the eggs will scramble).
- Remove pan from heat and pour the hot custard through a strainer into a large clean bowl.
- Allow the custard to cool slightly, then stir in the pineapple puree, cream, and vanilla.
- Cover and refrigerate until cold or overnight.
- Stir the chilled custard; then freeze in 1-2 batches in an ice cream maker according to the manufacturer’s directions.
- When finished, the ice cream will be soft but ready to eat.
- For firmer ice cream, transfer to a freezer-safe container and freeze several hours.