Ananas Ice Cream
Indulge in the tropical bliss of homemade *Ananas Ice Cream*, a creamy and refreshing dessert that highlights the natural sweetness of fresh pineapple. This luscious treat blends the vibrant flavor of pineapple puree with the richness of heavy cream and milk, perfectly balanced with a hint of zesty lime juice and aromatic vanilla extract. The custard base, made silky smooth with egg yolks, ensures an ultra-creamy texture, while a touch of salt enhances the fruity tang. The ice cream is churned to perfection, then chilled for a scoopable consistency that’s ideal for summer days or any time you crave a touch of the tropics. Whether served in bowls, cones, or alongside a slice of pineapple cake, this pineapple ice cream is sure to be a crowd-pleaser. Perfect for fans of tropical desserts, this easy recipe turns simple ingredients into a gourmet experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams fresh pineapple
- 150 grams granulated sugar
- 250 ml heavy cream
- 250 ml whole milk
- 4 pieces egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lime juice
- 1 pinch salt
Instructions
Begin by preparing the pineapple: remove the skin and core, then cut the pineapple into small chunks.
Place the pineapple chunks in a blender and blend until smooth to create a puree. Measure out 300 ml of pineapple puree for the recipe.
In a medium saucepan, combine the pineapple puree, sugar, fresh lime juice, and a pinch of salt. Heat over medium heat until the sugar has dissolved completely, stirring occasionally. Remove from heat and let cool.
In another saucepan, mix the heavy cream and whole milk. Heat over medium heat until bubbles form around the edges, but do not allow it to boil.
In a large mixing bowl, whisk the egg yolks until they become creamy and pale in color.
Gradually pour the warm cream mixture into the egg yolks while whisking continuously to avoid curdling.
Transfer the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon. Be careful not to let it boil.
Strain the custard through a fine mesh sieve into a clean bowl to remove any lumps.
Stir in the prepared pineapple mixture and vanilla extract into the custard base until well combined.
Cover the mixture with plastic wrap directly on its surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.
Once the mixture is thoroughly chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
Transfer the churned ice cream into a lidded container and freeze for at least 2 hours, or until firm enough to scoop.
Before serving, allow the ice cream to sit at room temperature for a few minutes to soften slightly. Scoop the ananas ice cream into bowls or cones and enjoy!
Nutrition Facts
Calories |
2052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.3 g | 141% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1019 mg | 340% | |
| Sodium | 358 mg | 16% | |
| Total Carbohydrate | 233.0 g | 85% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 213.1 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 481 mg | 37% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1046 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
