Pineapple-Orange Frozen Custard
This tropical pineapple and orange frozen custard is refreshingly cool, creamy and bursting with flavor.
6 large eggs
2 cups milk
1 1/3 cups granulated sugar
3 cups fresh pineapple purée*
2 cups whipping cream
1/4 cup frozen orange juice concentrate
2 teaspoons grated orange peel
1 teaspoon vanilla extract
- 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.
- When ready to freeze, pour chilled custard, purée, 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 purée, 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.