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Pineapple Ice Cream

Source of Recipe


From "The Best of Gourmet -- 20th Anniversary Edition"






List of Ingredients



• 1-1/2 cups drained canned crushed pineapple in juice (from a 20-ounce can), reserving 1/2 cup plus 1 Tbsp juice
  
• 3/4 cup plus 2 Tbsp sugar
  
• 2 tsp cornstarch
  
• 1-1/4 cups whole milk
  
• 2 large egg yolks
  
• 1/4 tsp vanilla
  
• 1 cup chilled heavy cream
  






Instructions



1. Bring pineapple, 1/2 cup reserved pineapple juice, and 1/2 cup sugar to a boil in a 2- to 3-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer, stirring occasionally, until pineapple is softened, about 5 minutes. Stir together cornstarch and remaining tablespoon pineapple juice in a small bowl until cornstarch is dissolved, then add to pineapple mixture and simmer, stirring frequently, until thickened, about 1 minute.
   
   
2. Bring milk just to a boil in a 1-1/2- to 2-quart heavy saucepan. Whisk together yolks, remaining 1/4 cup plus 2 tablespoons sugar, and a large pinch of salt in a bowl, then add hot milk in a stream, whisking. Pour custard back into saucepan and cook over moderately low heat, stirring with a wooden spoon, until custard registers 170° to 175° F on thermometer, 2 to 3 minutes. Immediately pour custard through a very fine-mesh sieve into a bowl, then stir in pineapple mixture and vanilla and cool to room temperature, stirring occasionally. Stir in cream, then chill custard, covered, until very cold, about 4 hours.
   
   
3. Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 12 hours.
   
   Makes about 1-1/4 quarts.