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Pineapple Upside Down Cake No-Churn Ice Cream Recipe

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This recipe for Pineapple Upside Down Cake No-Churn Ice Cream is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ice Cream Base:
2 cups heavy cream, very cold
1 (14oz) can sweetened condensed milk
approx. 2 teaspoons vanilla extract (optional but I recommend it)

1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon butter (or butter vanilla) emulsion*
1/3 cup crushed pineapple, drained
1/4 cup maraschino cherries, quartered
Directions:
Directions:
Beat the heavy whipping cream until stiff peaks form. Add the sweetened condensed milk, cinnamon, ginger and butter emulsion and continue beating until the mixture returns to holding stiff peaks. Using a spatula gently fold in the crushed pineapple and maraschino cherries. Freeze in a 2 quart container with a lid for at least 6 hours.

(*Butter emulsion - heat a few tablespoons of water in a saucepan. When it reaches a simmer, reduce the heat to low, and slowly begin whisking in cubes of cold butter, just about a tablespoon at a time, until the water and melted butter have emulsified and formed a uniform, creamy, and thick sauce. Be sure to keep the heat low — if the sauce boils, it will separate. Use it immediately or keep it covered on the stove on low heat until you're ready to use it.)

 

 

 

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