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    Pineapple Ice Cream


    Source of Recipe


    Taste of Home Quick Cooking May/June 2002

    List of Ingredients




    3 eggs, beaten
    2 cups milk
    1 cup sugar
    1-3/4 cups whipping cream
    1 can (8 ounce) crushed pineapple, undrained

    Recipe



    In a saucepan, cook the eggs and milk over medium heat for 8 minutes or until a thermometer reads 160° and mixture coats a metal spoon. Stir in sugar until dissolved. Cool. Stir in the cream and pineapple.

    Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow ice cream to ripen in refrigerator freezer for 2 to 4 hours before serving. May be frozen for up to 2 months.

    Yield: 6 servings.

 

 

 

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