Homemade Pineapple Ice Cream

Ingredients:

2 cups fresh pineapple, chopped

1 cup granulated sugar

2 cups heavy cream

1 cup whole milk

1 teaspoon vanilla extract

Pinch of salt

Instructions:

Puree the Pineapple:

In a blender or food processor, blend the chopped pineapple until smooth. If you prefer a bit of texture in your ice cream, leave some small chunks.

Make Pineapple Mixture:

In a large mixing bowl, combine the pineapple puree with granulated sugar. Stir until the sugar is mostly dissolved.

Prepare the Ice Cream Base:

To the pineapple and sugar mixture, add the heavy cream, whole milk, vanilla extract, and a pinch of salt. Mix well until everything is fully combined.

Chill the Mixture:

Cover the bowl and refrigerate the mixture for at least 2 hours, or overnight, to ensure it is thoroughly chilled.

Churn the Ice Cream:

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes or until it reaches a soft-serve consistency.

Freeze to Firm Up:

Transfer the churned ice cream to a freezer-safe container. Smooth the top with a spatula, then cover the surface with wax paper or parchment paper to prevent ice crystals from forming.

Seal the container and freeze until the ice cream is firm, typically about 4 hours or overnight.

Serve:

Scoop the Pineapple Ice Cream into bowls or cones. Garnish with additional fresh pineapple chunks if desired.