Pineapple Ice Cream Recipe

5 2 3
Pineapple Ice Cream Recipe
Pineapple Ice Cream Recipe photo by Taste of Home
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Pineapple Ice Cream Recipe

Read Reviews
5 2 3
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling Process: 20 min./batch + freezing
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
Originally published as Pineapple Ice Cream in Quick Cooking May/June 2002, p42

Nutritional Facts

1/2 cup: 478 calories, 31g fat (18g saturated fat), 212mg cholesterol, 98mg sodium, 45g carbohydrate (43g sugars, 0 fiber), 7g protein.

  • 2 cups milk
  • 1 cup sugar
  • 3 eggs, lightly beaten
  • 1-3/4 cups heavy whipping cream
  • 1 can (8 ounces) crushed pineapple, undrained
  1. 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.
  2. 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.
  3. 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.
Originally published as Pineapple Ice Cream in Quick Cooking May/June 2002, p42

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Reviews forPineapple Ice Cream

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aimed123 User ID: 7835838 49162
Reviewed Jun. 5, 2014

"easy and delicious. The pineapple flavor was delicate but pronounced, perfect!"

MY REVIEW
CourtneyLayne User ID: 6800405 110783
Reviewed Aug. 2, 2012

"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."

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