Ingredients
Scale
- 2 cups fresh pineapple chunks (chopped)
- 1 cup granulated sugar
- 4 egg yolks
- ⅛ tsp salt (or to taste)
- 1 cup heavy whipping cream
- 1 cup whole milk
- 1 tbsp fresh lemon juice (more to taste)
Instructions
- Blend Base: In a blender or food processor, combine pineapple chunks, sugar, egg yolks, and salt. Blend until smooth.
- Cook Mixture: Pour into a medium saucepan and heat over medium-high. Stir constantly until it reaches a low boil and the foam subsides.
- Temper Dairy: In a separate cup, mix cream and milk. Slowly whisk into the hot pineapple mixture to prevent curdling.
- Strain & Cool: Strain the custard through a fine mesh sieve into a clean bowl. Add lemon juice. Taste and adjust if needed.
- Chill Overnight: Cover the bowl with plastic wrap (touching the surface) and refrigerate until it reaches 40°F (about 6–8 hours).
- Churn: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
- Freeze: Transfer to a freezer-safe container and freeze for at least 4 hours until firm.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Total Fat | 18g |
| Saturated Fat | 11g |
| Carbohydrates | 26g |
| Sugar | 22g |
| Protein | 5g |
| Cholesterol | 120mg |
| Sodium | 70mg |
| Fiber | <1g |
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American