Pineapple-Orange Frozen Custard

PineappleOrangeFrozenCustard[1].jpg
ingredients
  • 6 eggs
  • 2 cups milk
  • 1 1/3 cups sugar
  • 3 cups fresh pineapple puree* (about 1.5 lb.)
  • 2 cups whipping cream
  • 1/4 cup frozen orange juice concentrate (about 1.5 oz.)
  • 2 teaspoons grated orange peel
  • 1 teaspoon vanilla
  • Crushed ice
  • Rock salt
directions

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.