Homemade Pineapple Ice-cream
This Tropical homemade pineapple ice cream has summer written all over it. All you need is pineapple purée and 2 other ingredients to make this creamy frozen dessert come live in your kitchen.
Ingredients
- 2 cups heavy cream cold
- 14 oz sweetened condensed milk
- ½ of a medium pineapple cut in cubes (approx. 2.5 cups fresh or about 3 cans pineapple chunks)
- a drop Yellow food color (optional)
- 1 teaspoon Pineapple flavor
Instructions
- Put the bowl of your mixer and the whisk attachment in the freezer to chill for at least 30mins
- Blend pineapple till smooth with about ¼ cup of water (see note 2)
- Transfer pineapple purée to a sauce pan and cook until the pineapple reduces in size to about ½ a cup. Set pineapple purée aside to cool.
- Bring out your bowl and whisk from the freezer, pour cold heavy cream. Whip till soft peaks form then turn off the mixer.
- Mix the pineapple flavor, yellow food color, pineapple purée and sweetened condensed milk thoroughly, then fold the puree mixture into the whipped cream
- Transfer to an ice cream bowl or loaf pan and cover with a seran wrap and freeze for 4 - 8hrs.
- Enjoy with melted chocolate, magic shell or coconut shavings.
Notes
- You can leave out the core of the pineapple and use only the soft part
- Leave water out if using a food processor or a strong blender.
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Calories: 172kcal
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