Need a really good reason to scream? We’ve got one: It’s ice cream season! There are few things that make our Southern hearts happier than the time of year when we can use fresh seasonal fruit from the farmer’s market (pineapples) to whip up a family-favorite treat. Plus, this rich and creamy recipe only calls on a few simple grocery store ingredients which makes it easier and more budget-friendly for everyone to enjoy. All that you’ll need is heavy whipping cream and one can of condensed milk to make a delightful whipped treat that is studded with chunks of fresh, juicy pineapples. When it comes to prepping and planning, it’s important to consider when you’ll be serving the ice cream. While it only requires 15 minutes of hands-on time, it does need about six hours to freeze to perfection. Enjoy this pineapple ice cream on its own or serve it topped on a buttery pound cake at any occasion that requires a light, bright, fruity treat.
How to Make It
Process chopped pineapple in a blender until smooth, about 30 seconds. Pour through a fine mesh strainer into a small saucepan; discard solids. (You should have 1 1/2 to 2 cups strained puree; discard anything in excess of 2 cups.) Bring puree to a boil over medium-high. Boil, undisturbed, 1 minute; remove from heat. Let cool completely to room temperature, about 30 minutes.
Place whipping cream in a chilled large metal bowl. Beat with an electric mixer on high speed until stiff peaks form, 3 to 4 minutes. Spoon about 1/4 cup whipped cream into a separate bowl; stir in condensed milk, and fold mixture back into whipped cream in chilled bowl. Fold in cooled pineapple puree.
Spoon pineapple mixture into a chilled freezer-safe 8- x 4-inch loaf pan; cover with parchment paper, placing parchment directly on surface of mixture. Freeze until firm, about 6 hours. Serve with pineapple wedges.