Homemade pineapple ice cream

Name: Homemade pineapple ice cream
Total time: 45 min
Yield: 6 servings
Ingredients: 8 egg yolk; 238 ml cream; 495 g pineapple; 32 ml dry milk; 200 g sugar; 1 tsp vanilla extract; 488 ml full fat milk

Homemade Pineapple Ice Cream is a gluten-free and lacto-ovo vegetarian dessert that covers 15% of your daily requirements of vitamins and minerals per serving. Perfect for Summer, this recipe takes around 45 minutes to make.

Ingredients

egg yolk

cream

238 ml

pineapple

495 g

dry milk

32 ml

sugar

200 g

vanilla extract

1 tsp

full fat milk

488 ml

Method

In a large pot mix the milk, sugar and powdered milk. Bring the mix to a low simmer over medium heat and stir to dissolve the sugar, then turn the heat down and just keep it warm.
Put the egg yolks in a medium bowl and whisk for 2 minutes until they are thickened.While constantly whisking, slowly add 1 cup of the hot milk mixture and whisk until it is blended. Then pour the egg mixture back into the pot of hot milk and increase heat to medium. Stir the mixture constantly with a wooden or plastic spoon, until the mixture is thickened (like gravy).Stir in whipping cream and vanilla. Cover and put into the refrigerator for at least 6 hours (or overnight) before making the ice cream in the ice cream maker.Blend fruit in a food processor or blender to a puree consistency.Stir the pureed fruit into the milk and egg mixture.
Mix thoroughly.
Pour the mixture into an ice cream machine and churn until frozen, 15-20 minutes, according to the manufacturers instructions.
Transfer to plastic container and place in the freezer for an hour before serving.

Nutrition:

459 kcal

Carbs

51 g

Fat

24 g

Protein

9 g

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