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Pineapple Ice Cream

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Servings: 9 cups
Ingredients Instructions Notes

Ingredients
  

Pineapple Flavor
  • 2 ½ cup Crushed Pineapple, canned (= 567 g)
  • ¼ cup Sugar (=50 g)
  • 1 ea. 6 oz can of 100% pineapple juice
  • Juice from ½ lemon (=29 g)
  • 8 drops yellow food coloring
Ice Cream Base Mix
  • 1 cup whole milk (=222g)
  • 2 whole pasteurized eggs
  • 3/4 cup sugar (=154 g)
  • Dash salt
  • 2 cups Heavy whipping cream (=444 g, add later)

Instructions
 

Pineapple Flavor
  1. Drain pineapple well. Divide drained pineapple in two, set aside half to add later after ice cream is frozen
  2. Put ½ of the pineapple, all of the drained pineapple juice, and all of the rest of the Pineapple Flavor ingredients in the blender.
Ice Cream Base Mix
  1. Add Ice Cream Base Mix ingredients except whipping cream to blender.
  2. Blend on High for 1 minute.
  3. Add whipping cream. Blend on Medium setting for 30 seconds.
  4. Freeze in ice cream machine.
Combine
  1. After ice cream is frozen, fold in the remaining ½ of the crushed pineapple.

Notes

Use pineapple packed in 100% pineapple juice or heavy syrup, not water
Because of the added crushed pineapple, pineapple juice, and lemon juice this recipe makes more than will fit into one 1.5 quart ice cream machine. We divide this in two and put half in each of two machines to freeze.