This homemade ice cream starts with a base of fresh pineapple puree, enhanced with a touch of lemon juice to balance the sweetness and bring out the natural flavours of the fruit. The addition of heavy cream creates a rich and smooth texture, while optional rum adds a subtle depth that complements the pineapple’s exotic flavour.
Ingredients:
- 6 ounces plain or very lightly toasted sugar (about 1 cup minus 2 tablespoons; 170g)
- 3/4 ounce cornstarch (about 3 tablespoons; 20g)
- 1/4 teaspoon (1g) Diamond Crystal kosher salt; use about half the volume or equal weight for table salt
- 2 large eggs (about 3 1/2 ounces; 100g)
- 10 ounces fresh pineapple puree (about 1 1/4 cups; 285g), from about 1 small pineapple (see note)
- 2 ounces fresh lemon juice (about 1/4 cup; 55g)
- 8 ounces heavy cream (about 1 cup; 225g), straight from the fridge
- 1/2 to 1 ounce light rum or rhum agricole (about 1 to 2 tablespoons; 15 to 30g), optional
- 2 or 3 drops of vanilla extract
Method:
In a large bowl, whisk together the sugar, cornstarch and kosher salt.
Whisk in the eggs until smooth.
Stir in the pineapple puree and lemon juice.
Pour the mixture into a saucepan and cook over a medium heat, stirring constantly, until the mixture thickens slightly.
Remove from the heat and allow to cool to room temperature. Then cover and refrigerate until completely chilled, at least 2 hours or overnight.
In a separate bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the cooled pineapple mixture.
Stir in the rum (if using) and vanilla extract.
Pour into an ice-cream maker and churn according to the manufacturer’s instructions.
Transfer the churned ice cream to a container and freeze until firm.
