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Homemade Pineapple Ice Cream

Homemade pineapple ice cream with a bright pale-yellow custard base and chunky pineapple puree. This churned pineapple ice cream is gently cooked, strained for silkiness, then chilled and frozen until firm.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling + freezing 4 hours
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 456
Ingredients Equipment Method Notes

Ingredients
  

Pineapple base
  • 2 cup fresh pineapple Finely diced for visible fruit pieces.
  • 0.25 cup granulated sugar Use as the first portion for simmering the pineapple.
  • 1 tbsp lemon juice Helps sweet-tart flavor and concentrates juices while simmering.
Custard
  • 2 cup heavy cream Steams and forms the rich base.
  • 1 cup whole milk Adds body and creaminess.
  • 0.5 cup granulated sugar Used with the egg yolks for thickening.
  • 4 egg yolks Beaten and tempered to prevent scrambling.
  • 1 tsp vanilla extract Stir in after cooking for best aroma.
  • 0.25 tsp salt Balances sweetness and sharpens pineapple flavor.

Equipment

  • 1 ice cream maker

Method
 

Simmer and puree the pineapple
  1. Simmer the finely diced fresh pineapple with 1/4 cup sugar and lemon juice for 10 minutes, until the pineapple softens and the juices look more concentrated with glossy syrupy bubbles.
  2. Cool the pineapple mixture, then blend until it becomes a chunky puree with visible small pieces.
Make the custard base
  1. Heat the heavy cream and whole milk until steaming, with small bubbles forming at the edges.
  2. Whisk the egg yolks with the remaining 1/2 cup sugar until smooth and slightly lighter in color.
  3. Slowly whisk the steaming cream mixture into the egg yolks in a thin stream to temper, keeping the mixture silky and lump-free.
  4. Cook the custard to 175F, stirring until it thickens enough to coat the back of a spoon.
  5. Strain the custard, then stir in the vanilla extract, salt, and the pineapple puree until evenly combined and bright yellow.
Chill, churn, and freeze
  1. Cool completely, then refrigerate for 4 hours until cold all the way through.
  2. Churn in an ice cream maker until thickened like soft-serve with a pale yellow color and pineapple pieces suspended throughout.
  3. Freeze until firm so the texture sets into scoopable ice cream.

Notes

Pro tip: strain the custard for a smoother spoonable texture before adding pineapple puree. Refrigerate leftovers in a sealed container for up to 3 days; freeze up to 2 months. For a dairy-light swap, use half heavy cream and half whole milk or a plant-based cream substitute, but expect a softer freeze.