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.
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.
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!
More Ice Cream?
Broiled Citrus Vanilla Bean Ice Cream
Roasted Blueberry Balsamic Goats Cheese Ice Cream
- 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
- Place the fresh pineapple, sugar, salt, and egg yolks in a blender and puree until very smooth.
- Run the mixture through a fine mesh sieve to remove the pineapple fibers and place puree in a saucepan.
- 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.
- Pour ice cream base into an ice cream maker and freeze according to manufacturer instructions.
- Place ice cream in a freezer safe container and freeze for several hours.
- Let sit at room temperature for 10 minutes before scooping.
