Dole Whip's got nothing on this refreshing pineapple ice cream made with fresh fruit.
With sweet and mellow pineapple, I found the ice cream needed more juice and less sugar than my lemony original, but the overall technique remains the same. It starts with plain or sugar and cornstarch, mixed in a saucier to break up the lumps, then whisked with eggs, pineapple purée, and a splash of lemon juice for balance.
It's also important to have the right sort of whisk for the job. A balloon whisk is perfect for a saucier, but with a straight-sided pot, a ball whisk or a French whisk would be a better choice. To speed the cooling process, I add the cream at the very end, then doctor the base with rum and vanilla. Just a tablespoon of rum will coax out a richer pineapple flavor without contributing much overt rumminess of its own, but the ice cream can support a full ounce if you'd rather rock a softer ice cream with a rum-forward, daiquiri vibe.
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