Pineapple and Coconut Ice Cream
Servings: 1 quart
Ingredients
- 16 ounces diced pineapple fresh or frozen
- 4 egg yolks
- 3/4 cup granulated sugar
- 1 1/2 cup heavy cream
- 1 cup whole milk
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/2 tsp coconut extract
- 1 to 1 1/2 tbsp fresh lime juice from half a lime
Instructions
- Purée the pineapple in a food processor until very smooth. Pour the puree into a small saucepan and reduce on medium heat until all the liquid is evaporated, about 20-25 minutes. Squeeze in the fresh lime juice. Pour the milk, cream, extracts and salt. Heat until hot but not scalding.In a separate bowl, whisk the egg yolks and sugar. Slowly drizzle about a third of the hot milk mixture into the yolks while whisking, then pour the yolk mixture into the sauce pan and continue to heat the custard while stirring until it reaches 165 degrees. Pour the custard into a bowl, lay a sheet of plastic directly on top and place it in the refrigerator to chill until it is very cold, at least four hours if not overnight. Pour the chilled custard into an ice cream maker and churn for about 15 minutes, depending the ice cream maker instructions. Spoon the ice cream into a container and place it in the fridge to harden.