Pineapple Ice Cream Recipe

A refreshing and tropical homemade pineapple ice cream that’s perfect for hot summer days. This recipe uses fresh pineapple and a few simple ingredients to create a creamy and delightful dessert.

Ingredients

  • 2 cups fresh pineapple chunks
  • 1 cup heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • 1 tablespoon lemon juice (optional, for added tartness)

Instructions

  1. Prepare the Pineapple:
  • Place the fresh pineapple chunks in a blender or food processor.
  • Blend until smooth to make pineapple puree. You should have about 1 1/2 cups of puree.
  1. Mix the Ingredients:
  • In a medium mixing bowl, combine the pineapple puree, heavy cream, whole milk, granulated sugar, vanilla extract, and salt.
  • Mix until the sugar is completely dissolved.
  • If you like a slightly tangier flavor, add the lemon juice and mix well.
  1. Chill the Mixture:
  • Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until the mixture is thoroughly chilled. For best results, chill overnight.
  1. Churn the Ice Cream:
  • Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-25 minutes.
  1. Freeze the Ice Cream:
  • Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container.
  • Cover the surface with plastic wrap to prevent ice crystals from forming.
  • Freeze for at least 4 hours or until firm.
  1. Serve:
  • Scoop the ice cream into bowls or cones.
  • Enjoy your homemade pineapple ice cream!

Tips:

  • For a chunkier texture, you can reserve a few small pineapple pieces and fold them into the ice cream before the final freezing step.
  • If you don’t have an ice cream maker, you can pour the mixture into a shallow container, freeze, and stir every 30 minutes until it reaches a creamy consistency. This may take several hours.

Storage:

  • Store the ice cream in an airtight container in the freezer for up to 2 weeks.

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