Ingredients
- 1 ½ cups diced pineapple (from about ½ pineapple)
- 1 ½ cups heavy cream
- 1 cup whole milk
- ½ cup granulated sugar
- ¼ tsp salt
- 3 large egg yolks
Instructions
- Add diced pineapple to a medium nonstick saucepan (the same one you'll make the ice cream base in) over medium heat and stirring frequently, let heat for about 5-7 minutes, until pineapple is softening and starting to turn slightly translucent. This will take away the bitter flavor reaction between the pineapple and milk.
- Add cream, milk, sugar, and salt to the saucepan with the pineapple and continue cooking over medium heat, stirring constantly. Let mixture reach just the point of simmer before removing from heat.
- While milk/cream mixture is coming to a simmer, lightly whisk egg yolks in a separate heat-proof medium bowl.
- Slowly pour about half of the warm cream/milk mixture into the bowl with the yolks, whisking continuously. Then pour egg/cream mixture back into the saucepan with the rest of the cream mixture.
- Continue to cook over low heat, while whisking. When the mixture thickens enough to coat the back of the spoon, after about 4-6 minutes, remove the saucepan from heat. If you're using a thermometer, the mixture should be at about 170 degrees F.
- Pour cream mixture into a large bowl. Cover with plastic wrap so that plastic is touching top of cream mixture (this will prevent a skin from forming). Refrigerate until chilled, at least 4 hours.
- Once mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions.
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