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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.
  • Total Time
    Prep: 15 min. + chilling Process: 20 min./batch + freezing
  • Makes
    6 servings

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

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Reviews

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Average Rating:
  • aimed123
    Jun 5, 2014

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

  • driris
    Feb 18, 2013

    No comment left

  • CourtneyLayne
    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.

  • geenawest
    Jul 9, 2010

    No comment left