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6 eggs |
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2 cups milk |
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1 1/3 cups sugar |
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3 cups fresh pineapple puree* (about 1.5 lb.) |
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2 cups whipping cream |
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1/4 cup frozen orange juice concentrate (about 1.5 oz.) |
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2 teaspoons grated orange peel |
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1 teaspoon vanilla |
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Crushed ice |
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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.
*To puree, peel and core pineapple. Cut into chunks and place in 5-cup blender container. Cover. Blend at medium speed until smooth. |
(Makes about 2 quarts)