Pineapple ice cream

 

Ingredients:

• 2 cups diced fresh pineapple (or canned pineapple chunks, drained)
• 1 cup granulated sugar
• 2 cups heavy cream
• 1 cup whole milk
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

Prepare the Pineapple:

1. If using fresh pineapple, peel and core the pineapple, then dice it into small chunks.
2. If using canned pineapple, drain the pineapple chunks well.

Make the Pineapple Puree:

1. In a blender or food processor, puree the diced pineapple until smooth.

Prepare the Ice Cream Base:

1. In a mixing bowl, combine the granulated sugar, heavy cream, whole milk, vanilla extract, and a pinch of salt. Stir until the sugar is dissolved and the ingredients are well combined.
2. Add the pineapple puree to the ice cream base and mix until evenly incorporated.

Chill the Mixture:

1. Cover the bowl with plastic wrap or a lid and refrigerate the ice cream mixture for at least 2-3 hours, or until thoroughly chilled. Chilling the mixture helps it freeze faster in the ice cream maker.

Churn the Ice Cream:

1. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, or until the ice cream reaches a soft-serve consistency.

Freeze the Ice Cream:

1. Transfer the churned ice cream to a freezer-safe container and smooth out the top with a spatula.
2. Cover the container with a lid or plastic wrap and freeze the ice cream for an additional 4-6 hours, or until firm.

Serve:

1. Once the pineapple ice cream is fully frozen, scoop it into bowls or cones and serve immediately.
2. Garnish with fresh pineapple slices or mint leaves, if desired.
3. Enjoy your homemade pineapple ice cream as a delicious and tropical dessert that’s sure to delight your taste buds with its creamy texture and vibrant pineapple flavor!