Pure Carmelized Pineapple Ice Cream

Rose Levy Beranbaum; Recipe from Rose's Ice Cream Bliss (

    • 1-1/2 cups (355 ml) The Perfect Purée Carmelized Pineapple Concentrate, thawed
    • 1-1/2 cups (355ml) heavy cream, divided
    • 1 cup plus 2 tbsp., divided
    • 1/4 cup plus 2 tbsp. egg yolks (6-9 large egg yolks)
    • 1/2 cup (118ml) milk
    • A pinch of fine sea salt
    • 1/2 tsp. (5ml) pure vanilla extract
1. Weigh 174 grams or measure 3/4 cup (177 ml) of the heavy cream and heat it until it is hot.
2. In a medium saucepan, preferably nonstick or coated lightly with nonstick cooking spray, heat 1/2 cup of the sugar, stirring constantly with a silicone spoon (also coated lightly with nonstick cooking spray) until it reaches a deep amber color.
3. Remove it immediately from the heat and slowly stir in the heated cream. Allow it to cool until it is no hotter than 180˚F/82˚C.
4. In a medium saucepan, whisk together the egg yolks, milk, remaining 1/2 cup plus 2 tablespoons of sugar, and salt. Then gradually whisk in the caramel syrup.
5. Heat on medium-low until 170° to 180°F/79˚ to 82˚C. Immediately pour it into the strainer. Press is through the strainer and scrape any mixture clinging to the underside into the bowl.
6. Stir in the frozen or cold carmelized pineapple puree, the rest of the cream (3/4 cup), and the vanilla.
7. Cover and refrigerate for a minimum of 8 hours or until no warmer than 43˚F/6˚C. Alternatively, cool in an ice water bath. Set a covered container in the freezer.
8. Churn the pineapple custard in a prechilled ice cream maker. Transfer the ice cream to the chilled container. Press a piece of plastic wrap on top, cover it, and allow it to firm in the freezer for about 4 hours before serving.
9. Store in a covered storage container up to 3 days in the freezer.