Pineapple is one of those intimidating fruits, with which I have the least experience! Let alone cooking with it, I have never even eaten a decent amount of Pineapple in my life. The only time I remember eating it was when as kids, me and my sister would get Pine-apple-flavored pastries from the bakery that we loved. Even then, I am sure that I have scraped the pineapple off them most times, if not always.
Anyway, this week’s theme for FoodieMonday Bloghop (the amazing group I am a member of) gave me a chance to conquer my fear of this alien fruit. We had to whip up something with it and even though it scared me a little in the beginning, I resolved to bring home a fresh pineapple instead of a can.
Also, a few months ago, I had seen a video on Youtube where appetizing looking Pineapple chicken was served in a Pineapple shell along with some steamed rice. This further strengthened my wish to use the gorgeous looking fruit to adorn my blog with a similar design.
Finally, I zeroed in on my recipe. What is the very first thing that comes to your mind when someone mentions the word ‘Summer’??? I know what it is………..ICE-CREAM!!!!!
That’s right, I have prepared Pineapple Ice-cream for this week’s theme.
I don’t own an Ice-cream maker as I seldom make Ice-cream or Gelato at home. However, on rare days that I do, it’s not difficult to make a decent batch myself. So, if like me, you too do not own an Ice-cream maker, I am going to tell you how to make your own Ice-cream!
Now, I HAVE TO WARN YOU. There is only one extremely tricky part of this process. That is avoiding your milk to curdle when custard is simmering. I have failed miserably a couple of times at this stage and dread it whenever I think of making Ice-cream at home. So here are a couple of tips regarding that for you.
First of all, I will strongly suggest that you attempt this recipe only if you have an electric egg-beater or an electric-mixer of some sort! I do believe that however long you beat the batter by hand in this particular recipe, it’s just not good enough. Simply put, it results in yucky scrambled egg floating on the surface of your mixture in the pan.
Secondly, the technical reason why eggs curdle is that one puts it on higher heat than needed. It cooks the protein in the eggs. Therefore, your mixture needs to simmer at the lowest heat possible! Only then, you will successfully cross this stage.
I feel that I have put a damper on your mood now by scaring you too much……worry not! I have a solution for this wretched problem as well. If you do not own an electric beater or you just don’t feel confident enough to work with eggs in this recipe, there’s still another way. I will leave an alternate Egg-less recipe for the same ice-cream for you, in the notes! So, SMILE!!!
This home-made Ice-cream is so delicious and creamy and flavorful! Try it friends, and you will make it again and again till this scorching summer is knocking on your door. Have fun!
For the Pineapple Puree-
- 2 cups Fresh pineapple chunks (Retain the shell of the fruit)
- 1/4 cup sugar
- 1/4 cup hot water
- 5 eggs
- 2.5 cups wholemilk
- 1/2 cup heavy cream
- 3-4 drops of Vanilla Essence
- 2-3 drops of Pineapple Essence
- 1/4 cup condensed milk
- 1/2 cup Sugar
- 1/4 tsp Salt
- Empty Pineapple shells
- First, make your fresh, home-made Pineapple Puree. In a sauce-pan, combine your Pineapple chunks and 1/4 cup sugar. Put on low heat and let cook, covered. If you feel that the sauce is sticking to the pan, you can add a dash of hot water in between the process. Cook till the sauce looks cooked well and all the moisture has evaporated. Switch off the gas and let it cool.
- Once cooled, you can choose to blend the sauce or sieve it with a thick sieve. You will get a thread-free puree after that. Set aside.
- Next, in a deep bowl, break all your eggs and add the sugar to it. With your electric egg-beater, beat the mixture till you get a creamy, lemon colored batter. It’s very important that you get the batter to this stage otherwise your eggs will curdle when put on heat.
- In a clean sauce-pan, combine your whole milk and heavy cream and put it on low heat. You have to constantly stir it to prevent it from sticking at the bottom.
- This is time where you start being extremely careful! One slip, and you are done. So, once small bubbles start erupting on the sides of the pan and the sides seem just a bit little ballooned up, you have to take a ladle full of the milk-cream mixture and pour it in your egg-sugar batter. Note that you DO NOT have to wait till the milk comes to a boil. The liquid to be poured into the batter has to be just hot, AND not boiled.
- Slowly, mix your egg-sugar batter with a spoon till it looks combined with the new liquid. Let it sit for 3-4 minutes.
- Then, repeat the last two steps again and wait for another 3-4 minutes. Doing this will temper your eggs within the batter and avoid them from curdling. All this while, keep stirring your milk & cream mix.
- Now, add the full egg-sugar batter into the saucepan with the remaining hot milk and cream. ONCE YOU DO THAT, DO NOT STIR THIS MIXTURE TOO MUCH FOR SOME TIME. JUST PUT IT ON LOWEST HEAT AND STIR ONCE EVERY FEW MINUTES IN A SINGLE CLOCK-WISE MOTION.
- If you pass this stage, you have won the war. Now, cook this liquid on low until it thickens and looks deliciously silky. This will take around 6-7 minutes. If you run a finger along the back of the spatula smeared with batter, the line should stay intact. This is when you know that the batter has reached the right texture.
- While the liquid is still hot, sieve it through the thick sieve.
- To it, now add salt, Vanilla essence, Pineapple essence, Condensed milk and your yummy Pineapple puree. With a spatula, combine everything together slowly.
- Pour your pineapple flavored ice-cream mix into a freeze-safe container.
- Place a piece of plastic wrap on it such that the plastic is touching the surface so that it doesn’t form a skin.
- Close the lid of the container and Refrigerate (not freeze) for at least 4-5 hours till absolutely chilled.
- Finally, remove the plastic-wrap, mix your ice-cream well again and replace the container’s lid. Put the closed container inside your freezer.
- After every 1-2 hours, take the container out and with a whisk or a fork, mix your ice-cream well and place it back in the freezer. This will ensure that ice-crystals do not form in your ice-cream. If you are freezing your ice-cream over-night, do this step at least once and leave the ice-cream to freeze over-night.
- After over 6-7 hours, scoop your ice-cream into the empty Pineapple shells and decorate it with some fresh seasonal fruits and berries.
- Serve this beauty immediately to your stunned friends and enjoy!
- As the condensed milk is very sweet in itself, adjust the quantity of sugar to be used according to your personal preference! Also, do not use more condensed milk than mentioned as it will then over-power the subtle flavor of Pineapple in your ice-cream.
- To make EGG-LESS ICE-CREAM, put the milk and sugar to heat in a sauce-pan, stirring continuously. Once the liquid reduces to half, add 2 tbsn Vanilla custard powder dissolved in some cold milk. Cook for 6-7 minutes more and switch off the gas. Let the thick custard cool COMPLETELY. To the cooled custard, add the cream, condensed milk, vanilla essence, pineapple essence and fresh pineapple puree. If you have an electric-beater, you can beat this mixture to soft peaks and if you do not, just fold it all together. Pour into the freeze-safe container and to chill and freeze your ice-cream, follow the same instructions as mentioned above. This recipe too is tried and tested and yields yummy ice-cream. Also, if you haven’t used eggs, you do not need to put a plastic wrap on your ice-cream surface while it is chilling in the fridge before freezing.
- Do not skip using Pineapple essence in this recipe. Fresh Pineapple Puree is not sufficient enough to give the ice-cream the strong flavor that it needs.