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Pineapple Ice Cream Recipe

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This recipe for Pineapple Ice Cream is from The Mitchell/Mays Family Cookbook, 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:  
5 cups chopped fresh pineapple (2 lb., 1 oz)
1 1/2 cups cold heavy whipping cream
1 (14 oz) can sweetened condensed milk
Fresh pineapple wedges
Directions:
Directions:
1. Process chopped pineapple in a blender until smooth, about 30 seconds. Pour through a fine mesh strainer into a small saucepan; discard solids. (You should have 1 1/2 to 2 cups strained puree; discard anything in excess of 2 cups.) Bring puree to a boil over medium-high heat. Boil, undisturbed, 1 minute; remove from heat. Let cool completely to room temperature, about 30 minutes.

2. Place whipping cream in a chilled large metal bowl. Beat with an electric mixer on high speed until stiff peaks form, 3 - 4 minutes. Spoon 1/4 cup whipped cream into a separate bowl; sir in condensed milk and fold mixture back into whipped cream in chilled bowl. Fold in cooled pineapple puree.

3. Spoon pineapple mixture into a chilled freezer-safe 8 x 4 inch loaf pan; cover with parchment paper, placing parchment directly on surface of mixture. Freeze until firm, about 6 hours. Serve with pineapple wedges.
Number Of Servings:
Number Of Servings:
8

 

 

 

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