Pineapple Ice Cream
This refreshing historical recipe captures the tropical essence of ripe pineapples in a rich, creamy frozen dessert without the use of artificial colors. Fresh pineapple pulp is painstakingly strained to ensure a perfectly smooth texture, then blended with a sweetened milk base and a hint of vanilla for a delicate flavor profile. The result is a naturally pale, additive-free ice cream that perfectly balances the fruit's tart sweetness with the comfort of traditional dairy.
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
- 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).
- 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.
- 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.
- 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.