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Pineapple-Orange Frozen Custard

Pineapple-Orange Frozen Custard


  • 6 eggs
  • 2 cups milk
  • 1 1/3 cups sugar
  • 3 cups (about 1 1/2 pound) fresh pineapple puree*
  • 2 cups whipping cream
  • 1/4 cup (about 1 1/2 ounces) frozen orange juice concentrate
  • 2 teaspoons grated orange peel
  • 1 teaspoon vanilla extract
  • Crushed ice
  • Rock salt


  1. In medium saucepan, beat together eggs, milk and sugar. Cook over low heat, stirring constantly, until mixture reaches 160 degrees F and coats a metal spoon with a thin film.
  2. Cool quickly by setting pan in ice or cold water and stirring for a few minutes.
  3. Cover and refrigerate until thoroughly chilled, at least 1 hour.
  4. When ready to freeze, pour chilled custard, puree, whipping cream, juice concentrate, peel and vanilla extract into 1-gallon ice cream freezer container.
  5. Freeze according to manufacturer’s directions using 6 parts ice to 1 part rock salt.
  6. Transfer to freezer containers and freeze until firm.

Makes about 2 quarts.

* To puree, peel and core pineapple. Cut into chunks and place in 5-cup blender container. Cover. Blend at medium speed until smooth.

Recipe and photo credit (used with permission): American Egg Board.