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Caramelized Pineapple Ice Cream Recipe

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4.2 from 13 reviews

This Caramelized Pineapple Ice Cream recipe combines the sweet, rich flavor of roasted pineapple with a creamy, smooth custard base. The roasting process enhances the pineapple's natural sugars, creating a decadent tropical ice cream that's perfect for summer or any time you crave a refreshing treat.

Ingredients

Pineapple

  • 2 cups fresh pineapple chunks
  • 1 cup canned crushed pineapple, drained

Custard Base

  • 4 large egg yolks
  • ¾ cup granulated sugar
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat the oven to 425°F (220°C) to prepare for caramelizing the pineapple.
  2. Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking of the pineapple chunks during roasting.
  3. Roast Pineapple: Spread the fresh pineapple chunks evenly on the baking sheet. Roast in the oven for 25-30 minutes until caramelized, turning the pieces halfway through to ensure even browning. Remove and set aside to cool.
  4. Combine Pineapples: In a bowl, mix the cooled caramelized pineapple with the drained canned crushed pineapple to enhance texture and flavor.
  5. Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and thick, forming the base for the custard.
  6. Heat Cream and Milk: Pour the heavy cream and whole milk into a saucepan and gently heat over medium until the mixture is just simmering, ensuring it doesn't boil.
  7. Temper Egg Yolks: Gradually whisk in a few tablespoons of the hot cream mixture into the egg yolks to temper them, preventing scrambling when combined.
  8. Combine Mixtures: Pour the tempered yolk mixture back into the saucepan with the remaining cream and milk.
  9. Cook Custard: Return the saucepan to low heat on the stovetop. Stir constantly until the custard thickens enough to coat the back of a spoon, being careful not to overheat or curdle.
  10. Strain Custard: Pass the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits for a smooth texture. Stir in the vanilla extract.
  11. Add Pineapple: Fold the combined pineapple mixture into the custard base, distributing evenly.
  12. Chill Custard: Cover and refrigerate the mixture until it is very cold, at least several hours or overnight, to prepare for churning.
  13. Churn Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions, approximately 30 minutes, until it reaches a soft-serve consistency.
  14. Freeze Until Firm: Transfer the churned ice cream into an airtight container and freeze for at least 4 hours to firm up completely.
  15. Serve: Scoop the ice cream into bowls or cones. Optionally, garnish with toasted coconut flakes and maraschino cherries for added flavor and presentation.

Notes

  • Be sure to roast pineapple evenly to develop maximum caramelization and flavor.
  • Tempering the egg yolks is essential to prevent them from scrambling when combined with hot cream.
  • Chilling the custard thoroughly before churning helps achieve a creamier texture.
  • If you don't have an ice cream maker, you can freeze the custard and stir every 30 minutes until firm.
  • Adjust sugar according to sweetness of your pineapples if desired.

Find it online: https://recipefeastful.com/caramelized-pineapple-ice-cream-recipe/