August 5, 2018

Pineapple Ice Cream



My obsession with pineapples treads that fine line between utter adulation and complete lunacy.  I don't know what it is about this tropical fruit but I just cannot get enough!  So when I saw Stella Park's recipe for Pineapple Ice Cream on Serious Eats I literally felt like screaming "Hallelujah"! 
Having tried many of Stella's recipes before (her fantastic cookbook is an absolute must for any baker!) I knew this one was going to be a winner. 


I wasn't sure if the fresh pineapple flavor would really come through in the ice cream (I've tried others where it was barely even a hint) but I had nothing to worry about.  One taste of the just churned ice cream and I was an absolute goner. 



This was everything I wanted in a pineapple ice cream and so much more.  The fruit flavor was so intense and the texture so fluffy and creamy.   Now the hard part is deciding if I should just enjoy the ice cream as is or make something with it.  What's your vote?


Pineapple Ice Cream

6 ounces (170g) sugar
3/4 ounce (20g) cornstarch
1/4 teaspoon kosher salt
2 large eggs
10 ounces (285g) fresh pineapple puree
2 ounces (55g) fresh lemon juice
8 ounces (225g) heavy cream, straight from the fridge
1-2 tablespoons light rum
2-3 drops vanilla extract

In a 3-quart stainless steel saucier, whisk together sugar, cornstarch, salt, and eggs, followed by pineapple purée and lemon juice.  Cook over medium-low heat, whisking gently but constantly, until warm, about 3 minutes. Increase heat to medium and continue whisking until thick and steaming-hot, about 2 minutes longer. When the custard begins to bubble, set a timer and continue whisking for exactly 30 seconds to neutralize a starch-dissolving enzyme found in egg yolks.

Strain through a nonreactive sieve into a nonreactive container, then whisk in cream, rum (if using), and vanilla. Cover and refrigerate until no warmer than 40°F (4°C), then churn in an ice cream maker according to the manufacturer’s directions. Meanwhile, place a 1-quart container and flexible spatula in the freezer.

When the ice cream looks thick and light, shut off the machine and, using the chilled spatula, scrape ice cream into the chilled container. Enjoy as soft-serve, or cover with plastic pressed directly against surface of ice cream, then close lid and freeze until firm enough to scoop, about 4 hours.

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