Ingredients

  • 567 grams pineapple crushed in juice
  • 100 grams sugar, caster
  • 2 teaspoons cornstarch
  • 295 milliliters milk
  • 2 large egg yolks
  • 75 grams sugar, caster
  • pinch salt
  • ¼ teaspoon vanilla
  • 235 milliliters whipping cream

Directions

1. Drain crushed pineapple, reserving 1/2 cup plus 1 T juice.
2. Bring pineapple, 1/2 cup reserved juice, 100 grams sugar to a boil, stirring until sugar is dissolved. Reduce heat and simmer until pineapple is softened, about 5 minutes. Stir together cornstarch and remaining tablespoon juice in a small bowl until cornstarch is dissolved, then add to pineapple mixture and simmer, until thickened, about 1 minute.
3. Bring milk just to a boil. Whisk together yolks, sugar and salt, then add hot milk. Pour custard back into clean pan and heat until spoon coating consistency. Immediately pour custard through a very fine sieve into a bowl, then stir in pineapple mixture and vanilla and cool to room temperature. Stir in cream, then chill, covered, until very cold, about 4 hours.
4. Freeze in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 12 hours.
5. Ice Cream can be made 3 days ahead.

Notes
Serving Ideas:Original makes 1 1/2 Qts, 8 servings.


Categories
Cream, PuddingsIce
Keywords
PuddingsIce Cream
MacGourmet downloadPineapple Ice Cream. To import, drag image to your MacGourmet recipe box.