We've been making a lot of ice cream this summer, but mostly following other people's recipes. I was up for the challenge of creating my own so I asked my husband what we should try next. Years ago he had pineapple ice cream at the Dole Plantation in Hawaii and he asked if I could take a shot at that. I wanted to use fresh pineapple but found that most of the recipes out there used canned pineapple. After reading a lot online I struck out on my own and came up with this recipe, which we think turned out really well. I started with my favorite vanilla recipe (Cook's Illustrated from July 1993) and went from there. —Laura Gitelson
a little more than a quart
granulated sugar, divided
In This Recipe
Preheat oven to 200 degrees.
Peel and core the pineapple. Dice into half-inch cubes.
Spread the pineapple on a lined cookie sheet (you can use parchment paper or a silicone baking mat). Sprinkle with 1/4 cup of sugar.
Roast the pineapple for 1.5 - 2 hours, checking and stirring every 30 minutes. When the fruit is very tender and has reduced in size, remove from the oven and let cool.
Once cool, puree the pineapple in a blender or food processor and set aside.
Place a fine mesh strainer over a large bowl (I use a 2.5 quart pyrex bowl that has a lid, which makes it convenient for the cooling process).
Combine the milk, cream, and 1/2 cup of the sugar in a medium sauce pan.
Slice the vanilla bean lengthwise and scrape as much of the seeds as possible into the milk and cream mixture. Add the remaining bean to the mixture as well.
Heat the milk and cream mixture over low heat until it reaches 175 - 180 degrees, or begins to steam. DO NOT let it get to a simmer.
Meanwhile, whisk the egg yolks with the remaining 1/4 cup of sugar until they are light and fluffy.
Once the cream mixture is warm, slowly ladle small amounts into the egg mixture, stirring as you do this. You want to make sure the eggs do not get too hot too quickly and turn into scrambled eggs.
After the eggs are combined with the cream, return the mixture to the saucepan and heat until it reaches 180-185 degrees. The custard should thicken enough to coat the back of a spoon.
Remove the custard from the stove and pour through the strainer into your large bowl.
Remove the strainer and stir in the pineapple puree. Stir until it reaches room temperature. Cover and chill in the refrigerator overnight.
After the custard is thoroughly chilled, prepare in your ice cream maker according to the manufacturer's instructions.