Pineapple-Orange Frozen Custard

Yield: about 2 quarts

Ingredients

• 6 eggs
• 2 cups milk
• 1 1/3 cups granulated sugar
• 3 cups (about 1 1/2 pounds) 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

Instructions

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.

Notes

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

Attribution

Recipe and photo used with permission from: American Egg Board