Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup diced fresh pineapple
- 1/2 cup chopped macadamia nuts
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, combine heavy cream, whole milk, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until sugar dissolves and mixture is hot but not boiling.
2. Remove from heat and stir in vanilla extract.
3. Pour mixture into a large bowl and let cool to room temperature.
4. Once cooled, cover bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
5. In a blender or food processor, puree diced fresh pineapple until smooth.
6. Add pureed pineapple and chopped macadamia nuts to the chilled ice cream mixture and stir to combine.
7. Pour mixture into ice cream maker and churn according to manufacturer's instructions.
8. Transfer ice cream to a freezer-safe container and freeze until firm, at least 2 hours or overnight.
- Time:
Preparation time: 20 minutes
- Cooking time: 0 minutes
- Chilling time: at least 2 hours or overnight
- Freezing time: at least 2 hours or overnight
Temperature:
- Room temperature for cooling mixture
- Ice cream maker according to manufacturer's instructions
- Freezer until firm
Serving size:
- Makes about 1 quart of ice cream
- Serving size: 1/2 cup
Nutritional information:
- Calories: 320
- Fat: 23g
- Saturated Fat: 12g
- Cholesterol: 70mg
- Sodium: 85mg
- Carbohydrates: 26g
- Fiber: 1g
- Sugar: 24g
- Protein: 3g
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk for a lighter version.
- Macadamia nuts can be substituted with other nuts such as almonds or pecans.
- Fresh pineapple can be substituted with canned pineapple, but make sure to drain the juice before pureeing.
Variations:
- Add shredded coconut for a tropical twist.
- Swirl in caramel or chocolate sauce for added flavor.
- Use coconut milk instead of heavy cream for a dairy-free version.
Tips and tricks:
- Make sure to chill the ice cream mixture thoroughly before churning to ensure a creamy texture.
- Toast the macadamia nuts for added flavor and crunch.
- For a smoother texture, strain the pureed pineapple through a fine-mesh sieve before adding to the ice cream mixture.
Storage instructions:
- Store leftover ice cream in a freezer-safe container with a tight-fitting lid.
- Freeze for up to 1 month.
Reheating instructions:
- Let ice cream sit at room temperature for a few minutes before scooping.
Presentation ideas:
- Serve scoops of ice cream in a pineapple boat or coconut shell for a fun presentation.
- Top with additional chopped macadamia nuts and a slice of fresh pineapple.
Garnishes:
- Chopped macadamia nuts
- Fresh pineapple chunks
- Shredded coconut
Pairings:
- Serve with a slice of pineapple upside-down cake for a tropical dessert.
- Pair with a glass of sparkling wine or champagne for a refreshing treat.
Suggested side dishes:
- Grilled pineapple skewers
- Coconut rice
Troubleshooting advice:
- If the ice cream mixture is too thick, add a splash of milk to thin it out.
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften before scooping.
Food safety advice:
- Make sure to use fresh, ripe pineapple and store ice cream at the proper temperature to prevent foodborne illness.
Food history:
- Pineapple is native to South America and was first brought to Europe by Christopher Columbus in the late 15th century. It became a symbol of wealth and hospitality in colonial America.
- Macadamia nuts are native to Australia and were first cultivated in the 19th century. They are named after John Macadam, a Scottish chemist and physician.
Flavor profiles:
- Sweet, creamy, tropical, nutty
Serving suggestions:
- Serve as a dessert or a refreshing treat on a hot day.
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