While many ice cream makers come with recipes for ice cream that involve no cooking, a true ice cream base is technically a custard, thickened with either eggs or cornstarch, or sometimes with both, as in the fabulous pineapple ice cream recipe I'm sharing with you below.
This ice cream is truly divine, and it is not too hard to make. Make sure you have all your equipment and ingredients measured and ready before you begin, and read about making custards if you haven't made one before.
The pineapple syrup recipe that follows the ice cream one is SO unbelievably simple and satisfying. Who knew that pineapple cores could be so indispensable? The task of cutting up a whole pineapple will now forever be linked in my mind with snazzy, fresh, delicious pineapple drinks. The next round of quarantine (in the fall or winter, you know it's coming!) is going to be full of fun pineapple cocktails.
Pineapple Ice Cream
from Serious Eats
Save the pineapple core and the juiced lemon to make the super easy no cook pineapple syrup that follows.
Make sure that you use only 2 or 3 drops of the vanilla, no more, or else the vanilla flavor takes over the subtle flavor of the pineapple.
Read the instructions thoroughly before you begin.
170 g sugar (about 1 cup minus 2 tbsp)
20 g cornstarch (about 3 tbsp)
1/4 tsp (1g) kosher or sea salt
2 large eggs
285 g fresh pineapple purée (about 1 1/4 cups)
2 oz fresh lemon juice (about 1/4 cup; 55g)
8 oz heavy cream (about 1 cup; 225g), straight from the fridge
1/2 to 1 ounce light rum (about 1 to 2 tablespoons; 15 to 30g), optional
2 or 3 drops vanilla extract
No Cook Pineapple Syrup
adapted from Serious Eats
1 diced pineapple core, and pips from 1 large pineapple
1 or 2 already-juiced lemons or limes
1 cup sugar or brown sugar
The above measurements are approximate, no need to be precise about this one!
Toss everything together in a large glass, ceramic or stainless steel bowl. Cover and let stand at room temperature. Stir every half hour or so until sugar has completely dissolved, about 4 hours. Then strain the mixture through a fine-mesh strainer into a glass jar. Use your syrup immediately or refrigerate for up to 3 months.
The pineapple syrup recipe that follows the ice cream one is SO unbelievably simple and satisfying. Who knew that pineapple cores could be so indispensable? The task of cutting up a whole pineapple will now forever be linked in my mind with snazzy, fresh, delicious pineapple drinks. The next round of quarantine (in the fall or winter, you know it's coming!) is going to be full of fun pineapple cocktails.
Pineapple Ice Cream
from Serious Eats
Save the pineapple core and the juiced lemon to make the super easy no cook pineapple syrup that follows.
Make sure that you use only 2 or 3 drops of the vanilla, no more, or else the vanilla flavor takes over the subtle flavor of the pineapple.
Read the instructions thoroughly before you begin.
170 g sugar (about 1 cup minus 2 tbsp)
20 g cornstarch (about 3 tbsp)
1/4 tsp (1g) kosher or sea salt
2 large eggs
285 g fresh pineapple purée (about 1 1/4 cups)
2 oz fresh lemon juice (about 1/4 cup; 55g)
8 oz heavy cream (about 1 cup; 225g), straight from the fridge
1/2 to 1 ounce light rum (about 1 to 2 tablespoons; 15 to 30g), optional
2 or 3 drops vanilla extract
In a 3 quart stainless steel saucier whisk together the sugar, cornstarch, salt, eggs, lemon juice and pineapple purée. Put the pan on medium-low heat and heat until just warm to the touch, whisking constantly, about 3 minutes. Then increase the heat to medium, and keep whisking until the custard is thick enough to coat a spoon, about 2 minutes longer. When the custard begins to bubble continue whisking FOR EXACTLY 30 SECONDS (this neutralizes a starch-dissolving enzyme in the egg yolks) and immediately take off the heat and pour through a fine-mesh sieve into a stainless-steel or glass bowl. Cover and refrigerate until cool, then pour into your ice cream machine and churn until the ice cream is thick and light. Store in an air-tight container in the freezer for about 4 hours, or until firm enough to scoop.
No Cook Pineapple Syrup
adapted from Serious Eats
1 diced pineapple core, and pips from 1 large pineapple
1 or 2 already-juiced lemons or limes
1 cup sugar or brown sugar
The above measurements are approximate, no need to be precise about this one!
Toss everything together in a large glass, ceramic or stainless steel bowl. Cover and let stand at room temperature. Stir every half hour or so until sugar has completely dissolved, about 4 hours. Then strain the mixture through a fine-mesh strainer into a glass jar. Use your syrup immediately or refrigerate for up to 3 months.
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