Homemade pineapple ice cream

Homemade pineapple ice cream requires around 45 minutes from start to finish. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 469 calories, 13g of protein, and 24g of fat per serving. This recipe serves 6 and costs $1.1 per serving. It works well as a dessert. A mixture of eggs, vanillan extract, pineapple, and a handful of other ingredients are all it takes to make this recipe so tasty. It is perfect for Summer. It is brought to you by spoonacular user apowledge. Homemade pineapple ice cream, Homemade Pineapple Ice Cream Topping, and Homemade fresh Pineapple Ice cream are very similar to this recipe.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

1. In a large pot mix the milk, sugar and powdered milk. Bring the mix to a low simmer over medium heat and stir to dissolve the sugar, then turn the heat down and just keep it warm.
2. Put the egg yolks in a medium bowl and whisk for 2 minutes until they are thickened.
3. While constantly whisking, slowly add 1 cup of the hot milk mixture and whisk until it is blended. Then pour the egg mixture back into the pot of hot milk and increase heat to medium. Stir the mixture constantly with a wooden or plastic spoon, until the mixture is thickened (like gravy).
4. Stir in whipping cream and vanilla. Cover and put into the refrigerator for at least 6 hours (or overnight) before making the ice cream in the ice cream maker.
5. Blend fruit in a food processor or blender to a puree consistency.
6. Stir the pureed fruit into the milk and egg mixture. Mix thoroughly.
7. Pour the mixture into an ice cream machine and churn until frozen, 15-20 minutes, according to the manufacturers instructions.
8. Transfer to plastic container and place in the freezer for an hour before serving.

 

Step by step:

1. In a large pot mix the milk, sugar and powdered milk. Bring the mix to a low simmer over medium heat and stir to dissolve the sugar, then turn the heat down and just keep it warm.

2. Put the egg yolks in a medium bowl and whisk for 2 minutes until they are thickened.While constantly whisking, slowly add 1 cup of the hot milk mixture and whisk until it is blended. Then pour the egg mixture back into the pot of hot milk and increase heat to medium. Stir the mixture constantly with a wooden or plastic spoon, until the mixture is thickened (like gravy).Stir in whipping cream and vanilla. Cover and put into the refrigerator for at least 6 hours (or overnight) before making the ice cream in the ice cream maker.Blend fruit in a food processor or blender to a puree consistency.Stir the pureed fruit into the milk and egg mixture.

3. Mix thoroughly.

4. Pour the mixture into an ice cream machine and churn until frozen, 15-20 minutes, according to the manufacturers instructions.

5. Transfer to plastic container and place in the freezer for an hour before serving.

Nutrition Information:

covered percent of daily need