Creamy Pineapple Ice Cream (Printable version)
Silky pineapple and cream churned into a bright tropical frozen dessert with a hint of lemon.
# What You'll Need:
→ Pineapple Base
01 - 2 cups fresh pineapple, diced or canned, drained
02 - 2/3 cup granulated sugar
03 - 1 tablespoon lemon juice
→ Ice Cream Mixture
04 - 2 cups heavy cream
05 - 1 cup whole milk
06 - 1 teaspoon pure vanilla extract
07 - 1/8 teaspoon salt
# Directions:
01 - Combine pineapple, granulated sugar, and lemon juice in a saucepan. Cook over medium heat for 5 minutes until the pineapple is softened and sugar has dissolved. Allow the mixture to cool to room temperature.
02 - Transfer the cooled pineapple mixture to a blender or food processor. Puree until completely smooth.
03 - In a large bowl, whisk together heavy cream, whole milk, vanilla extract, and salt. Incorporate the pineapple puree and stir until fully combined.
04 - Cover the bowl and refrigerate the mixture for a minimum of 2 hours.
05 - Pour the thoroughly chilled mixture into an ice cream maker and churn according to manufacturer’s directions, typically 20 to 30 minutes, until a thick, creamy consistency is achieved.
06 - Transfer the churned mixture to a freezer-safe container, cover securely, and freeze for at least 4 hours until the ice cream is firm.
07 - Before serving, let the ice cream rest at room temperature for 5 minutes to ease scooping.
# Expert advice:
01 -
- It tastes like a fruity vacation you can serve in a bowl, no passport needed.
- Every bite is silky and lush, and the recipe takes wonderfully to playful tweaks.
02 -
- Once I tried using low-fat dairy and stubbornly ignored the extra icy texture—never again, trust me.
- After many attempts, chilling the mixture thoroughly before churning was the trick to the silkiest result.
03 -
- If you're out of ice cream makers, freeze the mixture in a shallow dish and give it a good stir every hour.
- A small pinch of salt, added to taste, somehow unlocks the pineapple's full potential.