Have you ever eaten frozen pineapple pieces? If you have, I am sure you know they are amazing. So when my dad came to town and requested homemade orange pineapple ice cream, I had no problem jumping on board. I did have a problem hunting down a recipe, though. All the recipes that I saw online called for orange soda and canned pineapples, no thank you. Instead, I crafted this ice cream with oranges and fresh pineapples, please and thank you.
I used a whole pineapple and it was surprisingly easy to get to the goods. I have always been intimidated by using whole pineapples and now I don’t really know why. I even planted the pineapple top in our garden, oh yeah. To get the pineapple to the right consistency, you will need to cut it into medium chunks then mash those pieces into smaller pieces. I used my pastry blender because I am in love with it. Don’t tell my husband, he might think I am a weirdo. Just kidding, like he doesn’t already know… he’s seen me in the kitchen before caressing my baking utensils.
After you roughly mash the pineapple chunks, you will need to drain and reserve the juices, then make the custard.
I have to say, I was a little disappointed in the lack of orange flavor. I only used the zest of one orange but I am going to suggest using the zest of two. If you don’t use two oranges, you might as well call this pineapple ice cream with a hint of orange.
Another thing, this makes a bit more than two quarts of ice cream. My ice cream maker says it makes two quarts but I could only fit three-fourths of the custard in the maker. That was no problem, though, once I removed the first batch of churned ice cream, I just turned the machine back on with the same frozen chamber and churned the rest.
Anyway, this stuff is delicious. I love finding a piece of frozen pineapple in this ice cream, it is comparable to finding treasure, if treasure was cold and edible.
Orange Pineapple Ice Cream
makes a little more than 2 quarts
2 cups whole milk
1 cup heavy cream
1/2 cup frozen orange juice concentrate
pinch of salt
2/3 cup sugar
zest of 2 oranges
4 egg yolks
1 tablespoon fresh pineapple juice
4 tablespoons freshly squeezed orange juice
1 whole pineapple, about 4 pounds
Cut off the top, bottom and sides of pineapple. Core the pineapple and cut into large chunks. Mash pineapple chunks in a bowl with a potato masher or pastry blender. Drain the liquid, reserving and setting aside 1 tablespoon. Cover pineapple pieces and place in refrigerator.
Combine milk, orange concentrate, orange zest, a pinch of salt and sugar in a heavy saucepan. Heat over medium high heat until it reaches a light boil, stirring occasionally. Remove from heat, cover and let sit for 5 minutes.
Strain mixture through a fine mesh sieve set over a medium bowl, pressing the orange zest with the back of the spoon to extract as much flavor as possible.
Meanwhile, whisk egg yolks in a medium sized bowl. While whisking vigorously, slowly pour in the strained milk mixture. Return to saucepan.
Heat custard over medium heat, stirring constantly and scraping the bottom until mixture is thick and coats the back of a spoon.
Remove from heat and immediately stir in heavy cream, pineapple juice and orange juice.
Refrigerate until mixture is completely cooled, at least 2 hours. Stir in pineapple pieces and process in an ice cream maker according to manufacturer’s directions.