Imperial Sugar
Dixie Crystals

Pineapple Ice Cream

Pineapple Ice Cream Dixie



  1. Whisk sugar, pineapple, lemon juice, and salt in a large saucepan. Cook over medium heat for 5-7 minutes until most of sugar has dissolved.
  2. Stir in cream and milk. Continue to cook until hot but not yet simmering.
  3. Meanwhile, whisk egg yolks in a medium bowl.
  4. Add 1 cup of hot pineapple liquid to the egg yolks. Whisk well.
  5. Return tempered egg yolk mixture to saucepan with rest of pineapple and cream.
  6. Continue to cook and stir for 3-4 minutes until thick enough to coat back of a spoon or it reaches 170°F on a digital thermometer.
  7. Remove from heat and stir in vanilla extract. Cool completely.
  8. Cover with plastic wrap. Chill thoroughly in fridge before churning according to manufacturer’s instructions.
  9. Transfer churned ice cream to a freezer-safe container and freeze for at least 4 hours until hardened.
Dixie Crystals Insight
  1. You can use 2 cups of finely chopped fresh pineapple in place of canned pineapple.
  2. Let the ice cream sit on the counter for 10-20 minutes to warm up slightly for easier scooping.
  3. Recipe developed for Dixie Crystals by Amy Nash from @houseofnasheats.