Pineapple Ice Cream

  • No. Of Serving 10
  • Dessert
  • 0

This recipe brings the refreshing taste of a sorbet but with a rich creamy texture. Pastry chefs could modify the recipe easily to adjust the level of sweetness as desired. For best results use: Treva Professional Canned Pineapple.

Pineapple Ice Cream is a very light and mildly-sweet dessert. With a tropical fruit and a refreshing-fluffy taste to it, this dessert is perfect for a summer day.

Pineapple Ice Cream
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  • Treva canned pineapple, chopped 240 g 240 g
  • Sugar 150 g 150 g
  • Invert sugar (Trimoline) 50 g 50 g
  • Salt 0.1 g 0.1 g
  • Egg yolks 4 4
  • Whole milk 150 g 150 g
  • lemon Juice 50 g 50 g
  • Heavy cream 200 g 200 g
  • Pineapple
    6x3050 G
    150 SAR
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Ready for cooking? Follow the below instructions in the order specified. These instructions are well crafted by our own chefs in order to make the cooking process enjoyable and satisfying. So let’s get started but before that don’t forget to keep all ingredients handy as listed.
  • Place Treva canned pineapple, sugar, trimoline, salt, and egg yolks in a blender and puree until it become very smooth.
  • Run the mixture through a fine mesh, sieve to remove the pineapple fibers and place puree in a saucepan.
  • Heat the saucepan on medium/high and whisk constantly until it comes to a boil. Remove the saucepan from the heat and scrap mixture into a bowl. Whisk in the milk, lemon juice, and heavy cream. Chill in the refrigerator until cold.
  • Pour ice cream base into an ice cream maker and freeze according to manufacturer instructions.
  • Place ice cream in a freezer safe container and freeze for several hours.
  • Let sit at room temperature for 10 minutes before scooping.

Special Notes:

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