Pineapple Ice Cream

By Amy Nash

Prep Time:

15m

Yield:

Makes 2 quarts

Plan for:

20-30 minutes churn time

4+ hours freeze time

This creamy, tropical, and refreshing Pineapple Ice Cream is made with real pineapple, heavy cream, and egg yolks for a deliciously scoopable summer flavor that is perfect for ice cream enthusiasts. It’s an ideal treat for hot summer days when you want a taste of paradise in a bowl or on a cone.

Rate it yourself

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

3/4 cup Dixie Crystals Extra Fine Granulated Sugar
16 ounces crushed pineapple
1 tablespoon fresh lemon juice
Pinch of salt
1 1/2 cups heavy cream
1 1/2 cups whole milk
4 egg yolks
1 teaspoon vanilla extract

Directions

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.
Stir in cream and milk. Continue to cook until hot but not yet simmering.
Meanwhile, whisk egg yolks in a medium bowl.
Add 1 cup of hot pineapple liquid to the egg yolks. Whisk well.
Return tempered egg yolk mixture to saucepan with rest of pineapple and cream.
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.
Remove from heat and stir in vanilla extract. Cool completely.
Cover with plastic wrap. Chill thoroughly in fridge before churning according to manufacturer’s instructions.
Transfer churned ice cream to a freezer-safe container and freeze for at least 4 hours until hardened.

Dixie Crystals Insight

You can use 2 cups of finely chopped fresh pineapple in place of canned pineapple.
Let the ice cream sit on the counter for 10-20 minutes to warm up slightly for easier scooping.
Recipe developed for Dixie Crystals by Amy Nash from @houseofnasheats.