Pineapple Vanilla Ice Cream

When we moved to NYC from Germany a year ago I only packed four suitcases worth of belongings to bring. Bernhard was coming from Iraq and bringing a few more. We moved  to a furnished apartment. Because I didn’t pack up our whole household,  I found myself in a flurry of creating as many posts as I could. They came in handy as we were settling in to our new city.

Recently I had a pleasant surprise. I was scrolling back in my drafted posts and found this ice cream I had overlooked.

I must admit I get a sense of longing when I see my table in Germany in these pictures. Dr. B and I have been experiencing bouts of homesickness recently. Him for his homeland. Me for my adopted country

The pineapple shaped wooden bowls were purchased on a trip to Hawaii. And yes, I kept the cheesy fake hibiscus flower it came with. The ice cream (according to my newly found notes in the draft) tasted smooth and sweet with a bit of tang.

Here’s to finding misplaced posts and great summer ice cream flavors.

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Pineapple Vanilla Ice Cream

Course Dessert

Cuisine American

Keyword homemade ice cream, Ice Cream, pineapple ice cream, pineapple vanilla ice cream, vanilla ice cream

Prep Time 25 minutes

Cook Time 15 minutes

Chill Time: 6 hours

Servings 4

Author Lora Wiley-Lennartz

Ingredients

• 1 cup milk
• 1/2 cup sugar
• 2 teaspoons vanilla
• 4 egg yolks
• 1 cup cream
• 1 cup chopped fresh pineapple.

Instructions

1. Set the cream in a bowl over an ice bath (put ice cubes in a bigger bowl)

2. Cover the cubes with water and place the bowl with the cream over it.

3. Place a strainer on top.

4. In a medium-sized saucepan heat milk, sugar, and vanilla extract until simmering.

5. Whisk together egg yolks and pour a little of the hot liquid into the yolks to warm them whisking constantly.

6. Pour the egg yolk mixture into the saucepan and heat, stirring until it thickens, reaching custard consistency. The back of the spoon should be coated.

7. Pour the hot mixture into the cream through the strainer.

8. Add the pineapple and mix thoroughly over the ice bath.

9. Cover with plastic wrap making sure the plastic touches the surface of the mixture.

10. Refrigerate for several hours or overnight.

11. Pour into an ice cream maker and follow the ice cream maker manufacturer's directions.

Recipe Notes

(Improvised using the method from David Lebovitz's Vanilla Ice Cream.)