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Pineapple Ice Cream

Pineapple Ice Cream
Phyllis Schmalz of Kansas City, Kansas relies on her ice cream maker when whipping up this five-ingredient frozen treat. The creamy concoction has just the right amount of pineapple to keep guests asking for more.
6 ServingsPrep: 15 min. + chilling Process: 20 min./batch + freezing

Ingredients

  • 2 cups milk
  • 1 cup sugar
  • 3 eggs, lightly beaten
  • 1-3/4 cups heavy whipping cream
  • 1 can (8 ounces) crushed pineapple, undrained

Directions

  • In a large saucepan, heat milk to 175°; stir in sugar until
  • dissolved. Whisk a small amount of the hot mixture into the eggs.
  • Return all to the pan, whisking constantly. Cook and stir over low
  • heat until mixture reaches at least 160° and coats the back of a
  • metal spoon.
  • Remove from the heat. Cool quickly by placing pan in a bowl of ice
  • water; stir for 2 minutes. Stir in whipping cream and pineapple.
  • Press waxed paper onto surface of custard. Refrigerate for several
  • hours or overnight.
  • Fill cylinder of ice cream freezer two-thirds full; freeze according
  • to the manufacturer’s directions. Refrigerate remaining mixture
  • until ready to freeze. When ice cream is frozen, transfer to a
  • freezer container; freeze for 2-4 hours before serving.
  • Yield: 6 servings.
Nutrition Facts: 1 serving (1/2 cup) equals 478 calories,
© Taste of Home 2013

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Pineapple Ice Cream (continued)

Nutrition Facts: 31 g fat (18 g saturated fat), 212 mg cholesterol, 98 mg sodium, 45 g carbohydrate, trace fiber, 7 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013