Ingredients
3/4 large can of good quality pineapple in juice
1 1/2 cups heavy cream
1 cup whole milk
2/3 cup sugar
1/8 teaspoon salt
3 large eggs
3 tablespoons finely grated fresh orange zest
3/4 good quality orange juice or fresh squeezed
Directions
Drain juice from pineapple can and reserve.
Bring cream, milk, sugar, and salt to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Whisk eggs in a bowl until blended, then add hot cream mixture in a slow stream, whisking. Transfer custard back to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 175 to 180°F on thermometer, 3 to 5 minutes (do not let boil).
Immediately pour through sieve into cleaned bowl and stir in zest, orange juice, and reserved pineapple juice. Cool custard to room temperature or overnight in refrigerator.
Freeze custard in ice cream maker. Transfer to a bowl and stir in chilled chopped pineapple. Transfer ice cream to an airtight container and put in freezer.
Servings
8-10 servings
Comments
Really good but pineapple gets crystallized due to water content,so might want to try dehydrated pineapple next time. by CeceliaJoos-Roscigno, Sun, Jan 20, 2013 at 10:30 CST