A couple more pineapple tricks up my sleeve and then I am all done until next year’s harvest!
I definitely knew I wanted to make pineapple ice cream, but I wasn’t sure how it would work out. (Maybe too many years growing up with the instructions about not putting pineapple in Jello because it won’t set? Maybe I translated this to ice cream somehow?) Anyway, I gave it go and it turned out really well – creamy and nicely rummy with big bits of pineapple.
I knew when I poured the mixture into my ice cream maker that I should have made this in two batches. But being impatient, I forged on. It was way too much for one freezer bowl and I always find that when I have too much mixture in the bowl, the ice cream turns out a little ice crystally and not as creamy as I would like. If you have a smaller ice cream maker, make sure you churn it in two batches.
Pineapple Ice Cream
Yield: about 2 quarts
3 cups finely chopped fresh pineapple
1 1/2 cups sugar, divided
1/2 cup dark rum (or to taste), divided
6 large eggs
3 cups whole milk
3 cups well-chilled heavy cream
1. In a large saucepan combine the pineapple, 1/2 cup of the sugar, and 6 tablespoons of rum. Bring the mixture to a boil over moderate heat, stirring until the sugar is dissolved, and simmer it for 5 minutes.
2. Strain the pineapple mixture through a fine sieve into a bowl, reserving the liquid and the pineapple solids separately.
3. In another saucepan, scald the milk and keep warm.
4. In another bowl, whisk together the eggs and the remaining 1 cup sugar. Add the scalded milk in a stream, whisking constantly, and transfer the custard to a saucepan.
5. Cook the custard over moderately low heat, stirring constantly until it is thickened slightly, but do not let it boil. Transfer to a metal bowl, and set the bowl in a larger bowl of ice and cold water.
6. Add the reserved pineapple liquid; let the custard cool, stirring occasionally and chill it, covered, until it is cold.
(Note: The custard may be prepared up to this point 1 day in advance and kept covered and chilled in the refrigerator.)
7. Stir in the cream and the remaining 2 tablespoons rum and freeze the custard, in batches if necessary, in an ice cream freezer according to the manufacturer’s instructions until it is almost frozen but still soft.
8. Add the reserved pineapple solids and freeze the ice cream in the ice cream freezer until it is frozen but not firm.
9. Transfer to a freezer-safe container and continue to freeze until it is firm.
Ice cream keeps, covered tightly, for up to one week.
Source: Gourmet Magazine