Fresh Pineapple Ice Cream
Serves: Serves 4-6
  • 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
  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.
Recipe by The Kitchen McCabe at