Description
2 cups fresh pineapple chunks (or canned, drained)
1 cup heavy cream
1 cup whole milk
½ cup granulated sugar
1 tsp vanilla extract
1 tbsp lemon juice
Pinch of salt
Directions:
Blend the Pineapple: In a blender or food processor, purée the pineapple until smooth.
Mix the Base: In a mixing bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, lemon juice, and salt until well combined.
Combine & Chill: Stir in the pineapple purée and refrigerate the mixture for at least 2 hours to chill.
Churn the Ice Cream: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until thick
and creamy.
Freeze & Serve: Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving. Scoop and enjoy!
Prep Time: 10 minutes Chilling Time: 2 hours Cooking Time: 25 minutes Total Time: 2 hours 35 minutes Kcal: 250 per serving Servings: 6 servings
