- 3 eggs, beaten
- 2 cups milk
- 1 cup sugar
- 1-3/4 cups whipping cream
- 1 can (8 ounces) crushed pineapple, undrained
- In a saucepan, cook the eggs and milk over medium heat for 8 minutes or until a thermometer reads 160° and mixture coats a metal spoon. Stir in sugar until dissolved. Cool. Stir in the cream and pineapple.
- Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow ice cream to ripen in refrigerator freezer for 2-4 hours before serving. May be frozen for up to 2 months. Yield: 6 servings.
Reviews forPineapple Ice Cream
"easy and delicious. The pineapple flavor was delicate but pronounced, perfect!"
"made this over memorial day and it was a HUGE hit. Going to try it out again this weekend but am using strawberries instead of pineapple."