6 large eggs
2 cups milk
1 1/3 cups granulated sugar
3 cups fresh pineapple puree* (about 1.5 pounds)
2 cups whipping cream
1/4 cup frozen orange juice concentrate (about 1.5 ounces)
2 teaspoons grated orange peel
1 teaspoon vanilla extract
Crushed ice
Rock salt
In medium saucepan, beat
together eggs, milk and sugar. Cook over low heat, stirring constantly,
until mixture reaches 160°F and coats a metal spoon with
a thin film. Cool quickly by setting pan in ice or cold water
and stirring for a few minutes. Cover and refrigerate until thoroughly
chilled, at least 1 hour.
When ready to freeze,
pour chilled custard, puree, whipping cream, juice concentrate,
peel and vanilla into 1-gallon ice cream freezer container. Freeze
according to manufacturer’s directions using 6 parts ice
to 1 part rock salt. Transfer to freezer containers and freeze
until firm.
Makes about 2 quarts.
*To puree, peel and core
pineapple. Cut into chunks and place in 5 cup blender container.
Cover. Blend at medium speed until smooth.
Recipe and photograph provided
courtesy of the American Egg Board.
