Pineapple Ice Cream No. 2
This refreshing historical pineapple ice cream combines the tropical brightness of fresh fruit with a rich, creamy dairy base. Grated pineapple is macerated with sugar and a touch of lemon juice to intensify its flavor before being folded into a blend of boiled milk and fresh cream. The result is a luscious, textured dessert that perfectly balances sweet, tangy, and creamy notes for a delightful summer treat.
Ingredients
- 1 pound Fresh pineapple pulp (grated) (Approx. 2 cups. Ensure eyes are removed before grating.)
- 1/2 pound Granulated sugar (Approx. 1 cup.)
- 1 teaspoon Lemon juice (Strained.)
- 4 cups Whole milk (Originally '1 seer' (approx. 2 lbs or 1 quart).)
- 2 cups Heavy cream (Originally '1/2 seer' (approx. 1 lb or 1 pint).)
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Instructions
- 1Peel the pineapple and remove all eyes. Grate the flesh to obtain the pulp and juice. Measure out 1 pound of this pulp. In a ceramic or glass bowl, combine the pineapple pulp with the sugar and lemon juice. Cover and set aside to macerate.
- 2Strain the milk into a saucepan. Bring it to a boil over medium heat. Once it boils, remove from heat immediately and stir continuously until it cools down completely.
- 3Mix the heavy cream into the cooled milk. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it begins to thicken and set slightly.
- 4Once the ice cream has partially set (soft-serve consistency), add the prepared pineapple mixture. Churn briefly to incorporate, then transfer to a freezer-safe container and freeze until hard.
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