1 hr 15 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.
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- 1Add the pineapple chunks and salt into a food processor; process until smooth, about 1 minute; set aside.
- 2In a medium saucepan, mix the sugar and milk together.
- 3Place pan over low heat and stir until the sugar is dissolved and the milk comes to a boil.
- 4Beat the hot milk into the egg yolks in a bowl.
- 5Pour the entire mixture back into the saucepan and place over low heat.
- 6Stir constantly with a whisk or wooden spoon until the custard thickens slightly (don’t let the mixture boil or the eggs will scramble).
- 7Remove pan from heat and pour the hot custard through a strainer into a large clean bowl.
- 8Allow the custard to cool slightly, then stir in the pineapple puree, cream, and vanilla.
- 9Cover and refrigerate until cold or overnight.
- 10Stir the chilled custard; then freeze in 1-2 batches in an ice cream maker according to the manufacturer’s directions.
- 11When finished, the ice cream will be soft but ready to eat.
- 12For firmer ice cream, transfer to a freezer-safe container and freeze several hours.
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Nutritional Facts for Pineapple Ice Cream
Serving Size: 1 (1240 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 429.5
- Calories from Fat 199
- Total Fat 22.2 g
- Saturated Fat 13.0 g
- Cholesterol 197.9 mg
- Sodium 280.4 mg
- Total Carbohydrate 55.9 g
- Dietary Fiber 1.3 g
- Sugars 48.8 g
- Protein 4.7 g