Homemade pineapple ice cream

If you want to add more gluten free and lacto ovo vegetarian recipes to your repertoire, Homemade pineapple ice cream might be a recipe you should try. This recipe makes 6 servings with 469 calories, 13g of protein, and 24g of fat each. For $1.1 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. It will be a hit at your Summer event. 10 people have tried and liked this recipe. It works best as a side dish, and is done in about 45 minutes. It is brought to you by Foodista. Head to the store and pick up powdered milk, sugar, pineapple, and a few other things to make it today. Overall, this recipe earns a good spoonacular score of 41%. Similar recipes are Homemade pineapple ice cream, Homemade Pineapple Ice Cream Topping, and Homemade fresh Pineapple Ice cream.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

1. 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.
2. Put the egg yolks in a medium bowl and whisk for 2 minutes until they are thickened.
3. 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).
4. 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.
5. Blend fruit in a food processor or blender to a puree consistency.
6. Stir the pureed fruit into the milk and egg mixture. Mix thoroughly.
7. Pour the mixture into an ice cream machine and churn until frozen, 15-20 minutes, according to the manufacturers instructions.
8. Transfer to plastic container and place in the freezer for an hour before serving.

 

Step by step:

1. 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.

2. 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.

3. Mix thoroughly.

4. Pour the mixture into an ice cream machine and churn until frozen, 15-20 minutes, according to the manufacturers instructions.

5. Transfer to plastic container and place in the freezer for an hour before serving.

Nutrition Information:

covered percent of daily need