Pineapple Ice Cream
Ingredients
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Fresh Pineapple Puree: 1.5 cups (cooked down to remove excess moisture)
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Heavy Whipping Cream: 2 cups (cold, at least 36% milk fat)
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Sweetened Condensed Milk: 1 cup (cold)
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Pure Vanilla Extract: 1 teaspoon
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Lemon Juice: 1 tablespoon (enhances acidity and brightness)
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Optional Mix-in: 1/2 cup finely diced pineapple pieces
Instructions
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Prepare the Pineapple Reduction: Place 1.5 cups of fresh pineapple puree into a saucepan over medium-low heat. Simmer for about 8 to 10 minutes, stirring frequently, until the liquid reduces by almost half and thickens into a jam-like consistency. Remove from heat, stir in the tablespoon of lemon juice, and let it cool completely in the refrigerator.
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Whip the Cream: In a large chilled mixing bowl, pour in the cold heavy whipping cream. Using an electric hand mixer or stand mixer fitted with a whisk attachment, whip on medium-high speed until stiff peaks form.
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Combine the Base: In a separate bowl, whisk together the cold sweetened condensed milk, cooled pineapple reduction, and vanilla extract until smooth.
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Fold Together: Gently fold one-third of the whipped cream into the condensed milk mixture using a silicone spatula to lighten it. Gently fold in the remaining whipped cream and optional diced pineapple pieces until completely combined, being careful not to deflate the mixture.
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Freeze: Pour the mixture into a 9×5-inch loaf pan or airtight freezer-safe container. Smooth the top with a spatula. Cover the surface directly with plastic wrap to prevent ice crystals, then cover tightly with a lid or foil. Freeze for at least 6 hours, preferably overnight, until solid.
Q&A & Helpful Tips
Q: Why do I need to cook the pineapple before adding it to the ice cream base?
A: Raw pineapple contains an enzyme called bromelain, which breaks down proteins and can cause dairy products to taste bitter or curdle over time. Simmering the pineapple deactivates this enzyme and removes extra water, preventing icy crystals from forming in your ice cream.
Q: Can I use canned pineapple instead of fresh?
A: Yes, canned crushed pineapple or pineapple puree works great! Make sure to drain it thoroughly before simmering it down to remove excess liquid.
Q: How do I make the ice cream scoop smoother?
A: Allow the ice cream to sit at room temperature for 5 to 10 minutes before scooping. Running your ice cream scoop under hot water and wiping it dry before each scoop also helps create neat, round balls.
Q: How long does homemade ice cream stay fresh?
A: Stored in an airtight container with plastic wrap pressed against the surface, it will stay fresh and soft for up to 2 weeks in the freezer.