Pineapple Ice Cream

Ingredients

• 3/4 pound Fresh pineapple pulp (strained) (Originally '3/4 ratl' (pound). Requires approx. 4 large pineapples to yield this amount of strained pulp.)
• 2 cups Whole milk (Quantity estimated for standard ice cream base (referenced as 'standard mixture' in text).)
• 2 cups Heavy cream (Quantity estimated for richness.)
• 1 cup Granulated sugar (Quantity estimated. Adjust to taste depending on pineapple sweetness.)
• 1 teaspoon Vanilla extract (Originally 'vanilla essence'.)

Instructions

1. 1Prepare a standard ice cream base by combining the milk, cream, and sugar in a saucepan. Heat gently until the sugar is completely dissolved. Remove from heat and allow the mixture to cool completely. (The original text refers to a 'standard mixture' with or without eggs; this version uses a simple eggless Philadelphia-style base).
2. 2Select fully ripe, soft, and large pineapples ('Andus') that yield sweet slices. Peel and cut them into pieces. Using a spoon, scrape out all the pulp. Place a large sieve or colander over a bowl and rub the pulp vigorously with your clean palm to force the smooth fruit through while leaving behind the fibrous waste. Continue until you have obtained 3/4 pound of smooth, strained pulp.
3. 3Once the milk mixture is thoroughly cold, stir in the 3/4 pound of prepared pineapple pulp. Add vanilla extract to taste. Do not add any artificial coloring.
4. 4Pour the mixture into an ice cream maker (sancha) and churn according to the manufacturer's instructions until it is frozen very hard. Serve frozen.