Pineapple Ice Cream

Ingredients 

• 2 cups fresh pineapple chunks or chopped
• 1 cup granulated sugar
• 4 egg yolks
• 1/8 tsp salt or to taste
• 1 cup heavy whipping cream
• 1 cup whole milk
• 1 tbsp fresh lemon juice more to taste

Instructions

• Add the fresh pineapple, sugar, egg yolks and salt to the jar of a blender or food processor. Blend until smooth.2 cups fresh pineapple,1 cup granulated sugar,1/8 tsp salt,4 egg yolks
• Place the heavy cream and milk in a 2 cup glass measuring cup. Set aside.1 cup heavy whipping cream,1 cup whole milk
• Pour the pineapple mixture into a medium sauce pan and heat the sauce pan to medium-high heat and cook until the mixture heats to a low boil and is no longer foamy, stirring constantly with a rubber spatula.
• Slowly pour the heavy cream/milk mixture into the pineapple mixture, whisking constantly as you pour so the eggs don’t curdle. Stir until thoroughly mixed into one consistent color.
• Place a strainer over a medium glass mixing bowl or 4 cup glass measuring cup. Pour the custard through the strainer into the bowl/cup to strain out any egg particles that may have curdled and pineapple seeds or fibers. Add the lemon juice. Taste and add more if desired.1 tbsp fresh lemon juice
• Cover the bowl/measuring cup with plastic wrap and refrigerate overnight or until the mixture is approximately 40 degrees F.
• The mixture will thicken slightly. Pour into the bowl of an ice cream maker and process according to manufacturer’s instructions.
• Place the ice cream into freezer-safe containers and freeze for at least 4 hours or overnight to allow the ice cream to become firm and the flavors to meld together.
• Yields about 1 quart of ice cream, depending on how cold your ice cream maker is and how long you churn it. I have both a Kitchen Aid ice cream attachment and a Cuisinart stand alone ice cream maker. Typically, it takes 20-25 minutes for my ice cream to be soft serve set in either unit.