• 6servings
  • 288minutes

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Nutrition Info . . .

MineralsFluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 eggs, beaten

  2. 500ml milk

  3. 200g sugar

  4. 425ml whipping cream

  5. 1 (220g) tin pineapple, undrained and pureed

Instructions Jump to Ingredients ↑

  1. In a saucepan, cook the eggs and milk over medium heat for 8 minutes or until a thermometer reads 70 degrees C and mixture coats a metal spoon. Stir in sugar until dissolved. Cool. Stir in the cream and pineapple.

  2. Pour into ice cream maker till 2/3 full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow ice cream to chill in freezer for 2-4 hours before serving. May be frozen for up to 2 months.


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