Pineapple Ice Cream

When I was younger, my mom bought us an ice cream ball that turned milk and sugar into a creamy dessert through some complicated combination of motion and ice cream salt. This pineapple ice cream is perhaps even less laborious to make and is a delicious use of a summer day. Here, the bright zing of pineapple comes together in a creamy, refreshing treat. 

Due to the addition of egg yolks, this is technically a frozen custard, not an ice cream, but the egg yolks give it an extra boost of richness to complement the delicate notes of pineapple. While preparing this dish requires freezing time, it’s well suited for a group picnic or a beach day—you can even pair it with a pineapple curried chicken salad. It’s also a fun activity for the kids (and we’re pretty sure they’ll love the outcome).

While this recipe does benefit from an ice cream maker, you can also enjoy it as long as you have a hand mixer and a timer.

Pineapple Ice Cream Ingredients

Julia Hartbeck for Taste of Home

• Milk and heavy whipping cream: These guys are responsible for creating a creamy custard. Therefore, you’ll want to opt for full-fat milk to ensure that result.
• Sugar: Besides adding sweetness, sugar plays a crucial role in creating ice cream. It helps provide stability, boosts texture and lowers the mixture’s freezing point so it stays scoopable. 
• Eggs: Eggs also help make the ice cream richer and creamier, and the yolk contributes to a good mouthfeel. 
• Canned, crushed pineapple: Using canned pineapple is optimal here because fresh pineapple contains an enzyme called bromelain. This enzyme can react with dairy and curdle, or make your ice cream taste bitter. Can’t find crushed pineapple? Use the same amount of canned pieces or slices.

Directions

Step 1: Make the hot milk mixture

Julia Hartbeck for Taste of Home

In a large saucepan, heat milk to 175°F; stir in the sugar until it’s dissolved. Ensure the lightly beaten eggs are in a heat-safe container, and whisk a small amount of the hot milk mixture into the eggs. Return everything to the pan, whisking constantly. Reduce the heat to low, and heat until the mixture reaches at least 160° and coats the back of a metal spoon. 

Editor’s Tip: While the mixture is heating, prepare a bowl of ice water large enough to fit your saucepan. You’ll need it in the next step.

Step 2: Chill the mixture

Julia Hartbeck for Taste of Home

Remove the milk mixture from the heat. Cool it quickly by placing the pan in the bowl of ice water; stir for two minutes. Then, stir in the whipping cream and pineapple. Press waxed paper onto the surface of the custard. Refrigerate for several hours, or overnight.

Step 3: Add to ice cream maker

Julia Hartbeck for Taste of Home

Fill the cylinder of your ice cream maker two-thirds full. The process varies based on your machine, so freeze according to the manufacturer’s directions. Refrigerate any remaining custard mixture until ready to freeze. 

Step 4: Transfer to freezer container

Julia Hartbeck for Taste of Home

After the ice cream has frozen, transfer it from the ice cream maker to a freezer container. Freeze for an additional two to four hours before serving. 

Editor’s Tip: Let the pineapple ice cream sit on your counter for about 10 minutes before serving—this will make it easier to scoop.

Julia Hartbeck for Taste of Home

Pineapple Ice Cream Variations

• Top it off: Before serving, take your pineapple ice cream to the tropics by topping it with slices of fresh pineapple, candied pineapple or coconut flakes. Other alternatives: Try fresh basil leaves or lime zest.
• Mix it in: Have some fun with your ice cream by mixing in anything from nuts to graham cracker crumbs to chunks of white chocolate. This recipe is very versatile. 
• Brighten it up: For a little extra zest, add some lemon or lime juice (start with a tablespoon) to your mixture when you add the heavy cream.

How to Store Pineapple Ice Cream

You can store pineapple ice cream in the freezer for up to two weeks. Try to prevent any contact with air—a layer of plastic wrap and a lid should be sufficient. Any longer than two weeks, and the texture will change and it may get icy. 

Pineapple Ice Cream Tips    

Julia Hartbeck for Taste of Home

Can I make pineapple ice cream without an ice cream maker?

Definitely! Once you’ve made the ice cream mixture, transfer to a pre-frozen shallow bowl or pan. After about 30 minutes, take the ice cream out and beat it with a hand mixer—this will help make it smooth and fluffy. Repeat this every 30 minutes until the ice cream is completely frozen. 

Can I use fresh pineapple in my pineapple ice cream?

You can, but it will take extra work. Along with potential feelings about the taste and texture, fresh pineapple is very fibrous, and you would need to select a very ripe fruit, cut the pineapple properly, puree it and blend it finely, then run it through a sieve to prevent the fibers from making their way into your dish. Canned is much easier.

Can I use a dairy-free milk in pineapple ice cream?

Coconut milk would be a good substitute, because it will play up the tropical flavors. Make sure that whatever milk you choose has a high fat content to get the creamy thickness we love in ice cream. You can also use cornstarch to thicken up the ice cream mixture with a non-dairy milk.