Pineapple ice cream
This homemade pineapple ice cream is full of sweet juicy pineapple flavor that sings of sunshine and summer days. Make mine a double scoop!
Equipment
- ice cream maker/churner
Ingredients
- 1 can (15oz/432gms or ¾ of a 20oz can) crushed pineapple
- 2 teaspoons (5gms) tapioca starch
- ¼ cup full fat milk
- 2 cups (500mls) thickened cream
- ½ cup (110gms) white sugar
- ½ flat tablespoon (15mgs) glucose syrup
- 2 teaspoons (10mls) fresh lemon juice
Instructions
- Tip the whole can of crushed pineapple into a deep-sided jug you can use an immersion blender in. Blend very well.
- Put the blended pineapple into a small pot on the stove and simmer for about twenty minutes, stirring frequently until the total volume has reduced to about 1 cup. Cool and strain the pineapple.
- Measure the tapioca starch into a small bowl. Measure out the milk, then add a couple of tablespoons of the milk into the bowl with the tapioca starch. Mix well to form a slurry and get out all the lumps.
- Add the milk, cream, sugar and glucose syrup to a small pot on the stove. Heat on medium and stir well until all the sugar and syrup is fully dissolved.
- Add tapioca starch slurry and stir well for a few minutes on medium-low heat. Remove from heat and allow to cool for about few minutes. Add to the pineapple and blend well until smooth. Add the lemon juice and mix well. Chill in the fridge for at least four hours, ideally overnight.
- Put your ice cream storage container into the freezer to chill. If you are using a self-chilling churner turn it on ten mins before to chill. Churn the ice cream. It will be the consistency of soft-serve when done.
- Transfer to the chilled ice cream container, cover and freeze for at least four hours, or until firm.
- To serve remove from the freezer, scoop and enjoy. Fabulioius on its own or with some extra pineapple sprinkled over the top. Delicious!
Notes
- I used one can of crushed pineapple (approx 15oz or 432gms). If you can't get a can this size you can use ¾ of a 20oz can instead. Or add the full 20oz can and reduce the pineapple more.
- In theory you could make this with fresh pineapple, but you will need to make sure its very very ripe and blend it very well to deal with the unsoftened pineapple fibers.
- If you don't use glucose syrup your ice cream may freeze a little firm. Put it in the fridge for about ten minutes to make it soft enough to scoop (this is better than leaving it on the bench because it will soften uniformly).
Nutrition
Calories: 356kcalCarbohydrates: 24gProtein: 3gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 25mgPotassium: 93mgFiber: 0.01gSugar: 23gVitamin A: 1176IUVitamin C: 1mgCalcium: 65mgIron: 0.1mg
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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