Pineapple Ice Cream

Love this recipe! So simple to make with the most basic ingredients. Very smooth and packed with flavor. We used fresh pineapple. Make sure you mash it up small. Big chunks take away from the flavor. Now am using the basic recipe to make bananna ice cream!

After reading through the recipe, I loved the idea of it but knew I would need a richer ice cream so I'd have to adjust the ingredients to my liking. I also knew I'd have to scale it down to fit in my Cuisinart Ice Cream Maker. I used 1 egg, 3 yolks, 1 c. half and half, 2 c. heavy cream, 3/4 c. sugar, and the full can of undrained pineapple. What I ended up with was perfect--rich, creamy, delicious and full of pineapple flavor, which I found was a bigger hit with women than it was with men (who generally said they liked chocolate better, but then all but licked their bowls clean).

This is great! I added a little more pineapple than called for, lime zest, and imitation rum and coconut flavors. This does freeze up pretty solid, so you made need to microwave it a little before scooping. Thanks for the recipe!!

This ice cream was fantastic, and everyone loved it at a luau we had this year. The ONLY change I will make the next time I make this is that I will throw the crushed pineapple in the food processor and pulse it a few times before adding it. I HIGHLY recommend this recipe - it's SO good!

I can't give the original recipe 5 stars because I changed it some. My ice cream freezer makes 4 quarts. I didnt change the amount of servings stated by the recipe. I just adapted it for us. I did not have whipping cream, so I substituted a large container of cool whip whipped topping. I also increased the amount of sugar to 1 1/2 cups because we like it a bit sweeter. I also increased the amount of pineapple from 8 ounces to a 15 ounce container. I used tidbits the first time and chunks the second time. Both times, I ran the pineapple through my food processor to make finer and smaller bits of pinapple. In addition, I added one container of sweetened condensed milk to the mix. I also increased the milk from 2 cups to enough to reach the fill line of my freezer tub. I have made this twice over the July 4th holiday weekend and both times received rave reviews. We did not let it ripen in the refrigerator freezer before serving, so it was a soft serve consistency. I guess we were too anxious to eat it! Had we let it ripen in our refirgerator freezer, I believe it would have been much firmer; but we like soft serve consistency. Thanks for a great base recipe! With my additions and changes, this has become my staple pineapple ice cream recipe!

I never thought I'd like it, but it was excellent. Much easier to make than it sounded, too

Yum!! My daughter has been asking to make ice cream, which I haven't done in years and since pineapple is my favorite hard to find flavor I thought I'd give this recipe a try. Excellent as is, but I think next time I will puree some of the pineapple first for more pineapple flavor. I am also going to try peach in place of the pineapple.

This was good, but I was looking for a bigger pineapple taste. Will probably just use the base to make other fruit ice creams.

Pineapple-tastic...the end!

Very easy recipe to follow and delicious. My husband is very picky about his ice cream and said this is the best he's had.