Pineapple Ice Cream

Whenever I think of pineapple, I think of Taboo.  You know, the game where you have to get your partner to guess certain words from cards and there are words you cannot say?

A few years back, I was playing Taboo with one of my best friends as my partner.  On one of our final turns, her last word for me to guess was pineapple.  Unfortunately, the timer had only a few seconds left, so she blurted out: “Rhymes with -ineapple!”

Andrea, this post is for you!

Pineapple Ice Cream
Serves 6.

This recipe is my adaptation of a recipe for Mango Ice Cream from The Essential Asian Cookbook.  Please see my Resources page for more information on the original publication.

  1/2 cup caster sugar (see Method)
  1 cup pineapple

(I used, gasp, frozen pineapple wedges… in my defense, I was cleaning out the freezer, but fresh pineapple would be even better.)

  about 1 teaspoon vanilla
  1 cup heavy whipping cream

Equipment:
food processor
electric mixer
large plastic food storage container with cover

Method:
If needed, use your food processor before beginning the recipe to blend 1/2 cup of white granulated sugar into caster sugar, a superfine version of sugar.  Blend for a few minutes until you have a very fine, dusty consistency.

  You can also buy caster sugar at the store where it’s called … superfine sugar.

Transfer the sugar to a mixing bowl.  Blend the pineapple in the food processor for about 30 seconds.  I wanted to see pineapple bits in the final ice cream, so I left it a little bit chunky.

Remember: the ice cream will be blended smooth a second time, so there is no need to go all nuts in blending it in this first step.

Next, combine the caster sugar and pineapple puree in a large stainless mixing bowl.  Mix the fruit puree and sugar well, until the sugar is completely dissolved in the fruit mixture.  You can kind of hear the sugar rattle on the sides of a stainless steel bowl, like I used here.  1 1/2 – 2 minutes of mixing seemed to work well.  Then, add the vanilla, and stir it into the puree.

If you happen to taste the puree at this point, don't worry if it seems sweet -- the heavy whipping cream will mellow the sugar significantly.

Using an electric mixer, beat 1 cup of heavy whipping cream until stiff peaks form.

Then, very gently, fold the whipped cream into the pineapple mixture, until well incorporated.  The whipped cream gives the ice cream a rich, decadent texture.

Here is the pineapple ice cream ready for the deep freeze. The flecks of yellow are so pretty in this ice cream!

Place the pineapple ice cream in a plastic food storage container with a cover and freeze for 1½ to 2 hours, or until the ice cream is half-frozen.

Remove the ice cream from the freezer and process until smooth, about 1 minute.

This is what the ice cream looks like once it has been blended smooth after the first freeze. It still has tasty pineapple bits in it, but they are lurking under the surface here.

Transfer ice cream back to the plastic container and allow the mixture to freeze completely.  (I have always left it in the freezer overnight.)

This is what the pineapple ice cream looks like after 8+ hours in the freezer.

When you are ready to serve, allow the ice cream to thaw for a few minutes at room temperature before scooping it out into serving dishes.

Incidentally, this ice cream tastes delicious -- kind of like a virgin pina colada!

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