Vanilla Pineapple Ice Cream
half & half
large egg yolks
fresh pineapple juice
Mix the half & half plus cream in a medium saucepan and place over medium heat. Allow the mixture to come to a low simmer while stirring occasionally. Once heated, remove from the stove.
In a medium mixing bowl, whisk the egg yolks until they become a light yellow color. Slowly add in the sugar while whisking to combine.
Next, temper the cream base by adding small amounts of the cream mix to the beaten egg/sugar mixture and whisk to combine.
Continue to add a bit at a time, while whisking, until about 1/3 of the cream is incorporated into the egg/sugar mix. Pour the rest of the cream in, whisk, and then return to the saucepan.
Place the pan over low heat and mix often until slightly thickened (should be able to coat the back of a spoon) or reaches between 170-175F. The mix will thicken just a bit, so don't be alarmed!
Once to temperature, pour the mixture into a large bowl or container, and allow to cool at room temperature for 30 minutes. Stir in the vanilla extract and and let cool completely.
Place the ice cream mix into the fridge for 4-8 hours (I did 4 hours) or until cooled to 40F.
Pour the ice cream base into your ice cream maker and follow the manufacturers directions, about 25-35 minutes.
As the ice cream is churning, prepare your pineapple by trimming, coring, and dicing about 1/2 cup. Place the pineapple in a sieve over a small bowl and allow to drain some of the juice.
5 minutes before the finish of the churning, add the pineapple and 1 tablespoon of the reserved juice. Continue to churn as directed, plus another 10 minutes.
You can dish it up as soft serve immediately or place into an airtight container to freeze 3-4 hours to firm up. This ice cream is amazing with this Macadamia Nut Caramel Sauce.
Modified from the original recipe by Alton Brown