Homemade pineapple ice cream
Homemade pineapple ice cream could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. This dessert has 459 calories, 9g of protein, and 25g of fat per serving. This recipe serves 6. For $1.1 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 10 people have tried and liked this recipe. Head to the store and pick up milk, powdered milk, pineapple, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is perfect for Summer. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 43%, which is pretty good. Homemade pineapple ice cream, Homemade Pineapple Ice Cream Topping, and Homemade fresh Pineapple Ice cream are very similar to this recipe.
Directions
- Step 1 : In a large pot mix the milk, sugar and powdered milk. Bring the mix to a low simmer over medium heat and stir to dissolve the sugar, then turn the heat down and just keep it warm.
- Step 2 : Put the egg yolks in a medium bowl and whisk for 2 minutes until they are thickened.While constantly whisking, slowly add 1 cup of the hot milk mixture and whisk until it is blended. Then pour the egg mixture back into the pot of hot milk and increase heat to medium. Stir the mixture constantly with a wooden or plastic spoon, until the mixture is thickened (like gravy).Stir in whipping cream and vanilla. Cover and put into the refrigerator for at least 6 hours (or overnight) before making the ice cream in the ice cream maker.Blend fruit in a food processor or blender to a puree consistency.Stir the pureed fruit into the milk and egg mixture.
- Step 3 : Mix thoroughly.
- Step 4 : Pour the mixture into an ice cream machine and churn until frozen, 15-20 minutes, according to the manufacturers instructions.
- Step 5 : Transfer to plastic container and place in the freezer for an hour before serving.
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Vegetarian
