This tropical sunshine frozen custard is refreshingly cool and creamy.

Pineapple-Orange Frozen Custard

6 large eggs
2 cups milk
1 1/3 cups granulated sugar
3 cups fresh pineapple puree* (about 1.5 pounds)
2 cups whipping cream
1/4 cup frozen orange juice concentrate (about 1.5 ounces)
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°F (70°C) and coats a metal spoon with a thin film. Cool quickly by setting pan in ice or cold water and stirring for a few minutes. Cover and refrigerate until thoroughly chilled, at least 1 hour.
2. When ready to freeze, pour chilled custard, puree, whipping cream, juice concentrate, peel and vanilla into 1-gallon ice cream freezer container. Freeze according to manufacturer’s directions using 6 parts ice to 1 part rock salt. 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 photograph provided courtesy of the American Egg Board.