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Fresh Pineapple Ice Cream

May 13, 2015 by Kayley 17 Comments

Fresh Pineapple Ice Cream | thekitchenmccabe.com

Just as with my Lemon Ice Cream that I recently posted, I really enjoy tangy, acidic fruits that are made into a full-fat, super creamy ice cream instead of the usual sherbet or sorbet. THIS ice cream is another excellent example of this preference.

Since I’ve covered the citrus, I thought pineapple would be the next place to go. Because in my house, there must be homemade ice cream in the freezer at all times. I’m afraid of what would happen to my sanity if there wasn’t.

It’s an essential.

Fresh Pineapple Ice Cream | thekitchenmccabe.com

Pure fresh pineapple made into an ice cream had me a little concerned because I wasn’t sure it freeze well with the amount of puree that would be needed to get a good pineapple flavor along with the fact that it would likely be icy.

So, I pureed the pineapple along with a few other ingredients and ran it through a fine mesh sieve to remove all of the little fibers. Make sure you do this or you will find that eating the ice cream is akin to licking a cat(not that I’ve ever done that). You’ll be pulling little hairs off of your tongue and ain’t no one got time for that.

After I made the puree, I cooked it over the stove just until it came to a boil. Basically I made a pineapple curd and then whisked in heavy cream and milk to make my ice cream base.

Fresh Pineapple Ice Cream | thekitchenmccabe.com

Because the cooking of the pineapple takes away some of the acidity, I added in a little lemon juice to help replace the lost tang.

In the end, I was left with a super smooth, creamy, and very pineapple-y tasting ice cream. Just what I was aiming for!

Fresh Pineapple Ice Cream | thekitchenmccabe.comFresh Pineapple Ice Cream | thekitchenmccabe.com

More Ice Cream?

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Fresh Pineapple Ice Cream | thekitchenmccabe.com

Fresh Pineapple Ice Cream
 
Print
Serves: Serves 4-6
Ingredients
  • 1½ cups Fresh Pineapple, chopped
  • ¾ cup + 2 tablespoons Sugar
  • pinch of Salt
  • 4 Egg Yolks
  • 1 cup Whole Milk
  • Juice of ½ a Lemon
  • 1 Cup Heavy Cream
Instructions
  1. Place the fresh pineapple, sugar, salt, and egg yolks in a blender and puree until very smooth.
  2. Run the mixture through a fine mesh sieve to remove the pineapple fibers and place puree in a saucepan.
  3. Heat the saucepan on medium/high and whisk constantly until it comes to a boil. Remove from heat and scrap mixture into a bowl. Whisk in the milk, lemon juice, and heavy cream. Chill in the refrigerator until cold.
  4. Pour ice cream base into an ice cream maker and freeze according to manufacturer instructions.
  5. Place ice cream in a freezer safe container and freeze for several hours.
  6. Let sit at room temperature for 10 minutes before scooping.
3.2.2925

 

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Filed Under: Desserts, Frozen Desserts Tagged With: ice cream, pineapple

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Comments

  1. Jocelyn (Grandbaby cakes) says

    May 13, 2015 at 2:45 PM

    There is nothing more delightful than pineapple. I have tried it in sherbet but never in ice cream. This is a must try!

    Reply
    • Kayley says

      May 13, 2015 at 3:51 PM

      I hope you get to try it! Thanks, Jocelyn!

      Reply
  2. Matt Robinson says

    May 13, 2015 at 4:32 PM

    The perfect summer ice cream, love this so much!

    Reply
    • Kayley says

      May 13, 2015 at 11:28 PM

      Thanks Matt!

      Reply
  3. cristina says

    May 13, 2015 at 10:50 PM

    I luv what you’ve done here with this pineapple ice cream! Refreshing, delicious and beautifully presented. 🙂 Pinned and thanks for sharing!

    Reply
    • Kayley says

      May 13, 2015 at 11:28 PM

      Thank you Cristina! Glad you like it!

      Reply
  4. Mary Ann | the beach house kitchen says

    May 13, 2015 at 11:18 PM

    Wow! this pineapple ice cream sounds perfect! Can’t wait to serve this to my summer guests at the beach!

    Reply
    • Kayley says

      May 13, 2015 at 11:27 PM

      Thank you Mary Ann!

      Reply
  5. June Burns says

    May 14, 2015 at 8:12 AM

    Looks amazing! I’ve never tried pineapple in ice cream but it sounds like a great flavor to me 🙂

    Reply
    • Kayley says

      May 14, 2015 at 1:41 PM

      Thanks June! It makes great ice cream 😉

      Reply
  6. Lucia says

    December 19, 2016 at 11:34 PM

    Just made it – it turned out beautiful! Removed the pineapple core and used a bullet blender – got a smooth result, very little residual pulp. Thought the “custard” was a little thin so added 1 level tsp cornstarch mixed with a little milk which may or may not have made a difference. Also finely diced some pineapple and folded it through after churning it in my Cuisinart. Thanks again for sharing a great recipe.

    Reply
  7. Sharuk Khan says

    March 27, 2017 at 9:13 PM

    Nice and simple way of explaining. Kudos to your way of writing

    Reply
  8. J says

    August 27, 2017 at 2:40 AM

    This is a great and delicious sounding recipe! Though how can you make it without using an ice cream machine? I don’t have one ?

    Reply
    • Esca says

      May 16, 2021 at 1:56 PM

      Worked for me

      Reply
  9. micah says

    August 29, 2017 at 1:37 PM

    I haven’t made this yet, but have selected this recipe because of the following blurb:
    “So, I pureed the pineapple along with a few other ingredients and ran it through a fine mesh sieve to remove all of the little fibers. Make sure you do this or you will find that eating the ice cream is akin to licking a cat(not that I’ve ever done that). You’ll be pulling little hairs off of your tongue and ain’t no one got time for that.”

    You are correct, ain’t nobody got time for THAT!

    Reply

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My name is Kayley! Welcome To The Kitchen McCabe, a blog based on wholesome recipes, beautiful food and photography. More >>

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