Easy creamy pineapple ice cream
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Eggs |
| ½ | cup | Granulated sugar |
| 1 | tablespoon | Cornstarch |
| 1 | cup | Milk |
| 1½ | cup | Drained canned |
| Crushed pineapple | ||
| 1 | cup | Syrup from pineapple |
| 1 | cup | Heavy cream |
| 2 | drops | Lemon extract |
| 2 | teaspoons | Grated lemon rind |
Directions
In top of double boiler, mix together eggs, sugar, cornstarch, milk, pineapple, and syrup; cook, stirring, until smoothly thickened. Chill thoroughly. Turn temperature control of refrigerator to coldest setting. Whip cream, fold, with extract and rind, into chilled pineapple mixture. Turn into freezing tray; freeze until very firm.
Turn into bowl; with electric mixer or egg beater, beat until creamy, Quickly return mixture to tray; freeze until just firm, stirring once. Then reset temperature control. Makes 6 servings.