Wednesday, July 1, 2015

Crushed Pineapple Ice Cream #FoodieExtravaganza

Old-fashion ice cream made with a sweet egg custard and crushed pineapple is simplicity itself because sometimes one shouldn’t mess with a good thing.

Not too long back, we were cleaning out the storage space in my laundry room and came across a brand new ice cream maker that had been a gift from my older sister when we were living in Brazil. We never did use it because cream was so dang expensive there, so it got moved to Houston in 1999 and was never really unpacked. It was time to make ice cream! Suggestions were solicited and I expected Mom to ask for peach, her favorite fruit, but she surprised me with the request for pineapple ice cream.

When my mom was growing up in southern Louisiana, family picnics always included hand-cranked ice cream makers filled with the ingredients for pineapple ice cream in the middle, surrounded by rock salt and ice. She says sometimes as many as six were lined up under the shade of the old pecan trees. The menfolk chatted and cranked until the ice cream started freezing and the handles became harder and harder to turn. Then the ice cream machines would be covered with old burlap sacks until the ice cream was hard enough and ready to serve, several hours later. What a great finish to a family picnic!

This crushed pineapple ice cream brought back good childhood memories for her and I am delighted to share it today for our Foodie Extravaganza creative ice cream event, hosted by Camilla of Culinary Adventures with Camilla.

Recipe adapted from the pineapple ice cream in Quick Cooking May/June 2002 issue. (No longer published, more’s the pity.)

N.B.: You need a thermometer to accurately prepare this recipe, as written.

2 cups or 480ml milk
1 cup or 200g sugar
3 eggs, lightly beaten
1-3/4 cups or 414ml heavy whipping cream
1 small can (8 oz or 227g) crushed pineapple in 100% juice - Do not drain!

In a bowl large enough to hold the pot you plan to make your ice cream base or custard in, cover the bottom with ice cubes two layers deep. Set aside.

In a large pot, heat your milk to 175°F or 80°C. Add in the sugar and stir till it is dissolved.

Whisk a small amount of the hot mixture into the eggs.

Return all to the pot, whisking constantly.

Cook and stir over low heat until the mixture reaches at least 160°F or 72°C and coats the back of a metal spoon.

Remove from the heat. Add some water to the ice bowl and place the pot in the ice water to cool quickly. Stir constantly for two minutes.

Now stir in the whipping cream and the can of crushed pineapple.

Pour the mixture into a Ziploc bag and press the air completely out of it. Pop it in your freezer until chilled through, about one hour.

Pour into your ice cream maker and follow manufacturer’s instructions. Depending on your ice cream maker, you may have to transfer the ice cream into an airtight container to freeze completely before serving.

After about 30 minutes of churning in an electric ice cream freezer.


Check out all the great frozen treats we have for you this month! Thanks for hosting, Camilla! 

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month - Camilla of Culinary Adventures with Camilla is hosting - she invited bloggers to come up with creative ice cream creations.

So during this first full month of summer, it's all about ice cream. But that can include gelato, semi-freddo, and even popsicles! We hope you all enjoy our delicious frozen creations this month and come back to see what we bring for you next month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you!

If you're a reader looking for delicious recipes check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.


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