Pineapple ice cream

🧾 Ingredients

• 2 cups fresh or canned pineapple (drained if canned)
• 1 cup heavy cream
• 1 cup whole milk
• ¾ cup sugar (adjust to taste)
• 1 tsp vanilla extract
• 1 tbsp lemon juice (enhances tanginess)
• Pinch of salt

🥣 Step 1: Prepare the Pineapple

1. Blend the pineapple until smooth.
2. If you prefer a smoother texture, strain to remove fibers (optional).
3. Lightly simmer the puree for 5–7 minutes, then cool completely.
   • This step improves flavor and texture.

🥛 Step 2: Make the Ice Cream Base

1. In a bowl, whisk together:
   • Milk
   • Sugar (until dissolved)
2. Add:
   • Cream
   • Vanilla
   • Lemon juice
   • Salt
3. Stir in the cooled pineapple puree.

❄️ Step 3A: With Ice Cream Maker

1. Chill the mixture in the fridge for 2–4 hours.
2. Pour into your ice cream maker and churn according to instructions (usually 20–25 minutes).
3. Freeze for 2–3 hours for a firmer texture.

❄️ Step 3B: Without Ice Cream Maker

1. Pour mixture into a shallow container.
2. Freeze for 1 hour.
3. Remove and whisk/blend to break ice crystals.
4. Repeat every 30–45 minutes (3–4 times).
5. Freeze until firm (about 4–5 hours total).

🍨 Tips for Best Results

• Use ripe pineapple for natural sweetness.
• Add 2–3 tbsp coconut milk for a tropical twist.
• For extra creaminess, replace some milk with condensed milk.
• If too icy, increase cream slightly.

🥥 Optional Variation: Pineapple Coconut Ice Cream

Replace ½ cup milk with coconut milk for a “piña colada” flavor.