Ingredients
- Fresh Pineapple Chunks: 2 cups, peeled and cored
- Heavy Cream: 1 ½ cups
- Whole Milk: ½ cup
- Granulated Sugar: ¾ cup
- Vanilla Extract: 1 teaspoon
- Pinch of Salt: ⅛ teaspoon
- Lemon Juice: 1 tablespoon
Instructions
- Step 1: Puree the pineapple chunks in a blender or food processor until completely smooth.
- Step 2: In a medium saucepan, combine the pureed pineapple, heavy cream, whole milk, sugar, salt, and lemon juice. Heat over medium heat, stirring constantly, until the sugar is completely dissolved and the mixture is heated through but not boiling. Do not boil.
- Step 3: Remove from heat and stir in the vanilla extract.
- Step 4: Let the mixture cool completely to room temperature, then cover and chill in the refrigerator for at least 4 hours, or preferably overnight.
- Step 5: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions.
- Step 6: Once churned to a soft-serve consistency, transfer the ice cream to an airtight container and freeze for at least 2 hours to harden further before serving.
Notes
- For a smoother texture, strain the pineapple puree before mixing it with the other ingredients to remove any fibrous bits.
- Store your homemade pineapple ice cream in the back of the freezer to help prevent ice crystals from forming.
- Serve this tropical delight with toasted coconut flakes and a drizzle of honey for an extra touch of sweetness.
- If your ice cream gets too hard, let it sit at room temperature for a few minutes to soften slightly, but avoid microwaving it.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American