Pineapple Ice Cream Recipe

If using fresh pineapple, blend the chunks in a blender or food processor until smooth. If using canned pineapple, drain the liquid well and blend until smooth.
In a small saucepan, heat the pineapple puree with the granulated sugar and lemon juice over medium heat. Stir occasionally until the sugar has completely dissolved and the mixture is slightly warmed (about 3-5 minutes). Remove from heat and let it cool.
Make the Ice Cream Base:

In a separate bowl, whisk together the heavy cream, whole milk, and vanilla extract until fully combined.
Combine the Mixtures:

Once the pineapple mixture has cooled to room temperature, combine it with the cream and milk mixture. Stir until the ingredients are well blended.
Chill the Mixture:

Transfer the mixture to the refrigerator and chill for at least 1-2 hours, or until it’s thoroughly cold. For best results, chill overnight.
Churn the Ice Cream:

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually for 20-25 minutes). The mixture should thicken and freeze into a creamy consistency.
Freeze the Ice Cream:

Once the ice cream has finished churning, transfer it to an airtight container and freeze for an additional 2-4 hours, or until firm.
Serve:

Scoop and serve the pineapple ice cream on its own or paired with a tropical fruit salad or shortcake.
Serving and Storage Tips: