Pineapple ice cream

    (30)
    4 hours 48 min

    Just five ingredients result in this frozen treat.


    44 people made this

    Ingredients
    Serves: 6 

    • 3 eggs, beaten
    • 500ml milk
    • 200g sugar
    • 425ml whipping cream
    • 1 (220g) tin pineapple, undrained and pureed

    Method
    Prep:40min  ›  Cook:8min  ›  Extra time:4hr  ›  Ready in:4hr48min 

    1. In a saucepan, cook the eggs and milk over medium heat for 8 minutes or until a thermometer reads 70 degrees C and mixture coats a metal spoon. Stir in sugar until dissolved. Cool. Stir in the cream and pineapple.
    2. Pour into ice cream maker till 2/3 full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow ice cream to chill in freezer for 2-4 hours before serving. May be frozen for up to 2 months.

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    Reviews & ratings
    Average global rating:
    (30)

    Reviews in English (26)

    sttudy
    by
    1

    help my ice cream has not thickened ...is there anything i can do?  -  06 Jun 2010

    by
    74

    After reading through the recipe, I loved the idea of it but knew I would need a richer ice cream so I'd have to adjust the ingredients to my liking. I also knew I'd have to scale it down to fit in my Cuisinart Ice Cream Maker. I used 1 egg, 3 yolks, 1 c. half and half, 2 c. heavy cream, 3/4 c. sugar, and the full can of undrained pineapple. What I ended up with was perfect--rich, creamy, delicious and full of pineapple flavor, which I found was a bigger hit with women than it was with men (who generally said they liked chocolate better, but then all but licked their bowls clean).  -  29 Aug 2008  (Review from Allrecipes US | Canada)

    by
    28

    I can't give the original recipe 5 stars because I changed it some. My ice cream freezer makes 4 quarts. I didnt change the amount of servings stated by the recipe. I just adapted it for us. I did not have whipping cream, so I substituted a large container of cool whip whipped topping. I also increased the amount of sugar to 1 1/2 cups because we like it a bit sweeter. I also increased the amount of pineapple from 8 ounces to a 15 ounce container. I used tidbits the first time and chunks the second time. Both times, I ran the pineapple through my food processor to make finer and smaller bits of pinapple. In addition, I added one container of sweetened condensed milk to the mix. I also increased the milk from 2 cups to enough to reach the fill line of my freezer tub. I have made this twice over the July 4th holiday weekend and both times received rave reviews. We did not let it ripen in the refrigerator freezer before serving, so it was a soft serve consistency. I guess we were too anxious to eat it! Had we let it ripen in our refirgerator freezer, I believe it would have been much firmer; but we like soft serve consistency. Thanks for a great base recipe! With my additions and changes, this has become my staple pineapple ice cream recipe!  -  05 Jul 2008  (Review from Allrecipes US | Canada)

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