Ingredients

The following ingredients have 6 Servings
  • 250ml (1 cup) fresh pineapple juice, sieved
  • 500ml (2 cups) double cream
  • 250ml (1 cup) whole milk
  • 125ml (1/2 cup) + 15ml (1 tbsp) granulated sugar
  • 4 large egg yolks
  • 7.5ml (1/2 tbsp) vanilla paste

Instruction

  • Combine the pineapple juice, cream, vanilla, milk and 15ml (1 tbsp) sugar in a saucepan. Bring to the boil then remove from the heat.
  • In a large bowl, whisk together the 125ml (1/2 cup) sugar and egg yolks, until the mixture has gone pale in colour and doubled in size.
  • Temper hot milk into the sugar yolk mixture, by slowly adding hot milk about 60ml (1/4 cup) at a time, whisking to distribute heat. Once all the milk has been added, transfer mixture back into the saucepan.
  • Place the saucepan over medium-low heat. Stir until mixture reaches nappé consistency, or 80°C (180°F) on a kitchen thermometer. Let mixture sit at this temperature for 5 minutes to pasteurise the eggs.
  • Remove from heat and pour the custard into a large mixing bowl. Place the bowl into icy water and stir until the custard has cooled.
  • Pour the custard into an ice cream maker and churn according to your unit’s instructions.
  • Transfer the ice cream to a sealable container and freeze for at least 3 hours or overnight.