Pineapple-Orange Frozen Custard

Pineapple-Orange Frozen Custard


  • 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

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


  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.

Yield: about 2 quarts

Recipe and photo used with permission from: American Egg Board