1/2 cup pureed pineapple (canned or fresh)
1 inch fresh ginger
5 large egg yolks
1/2 cup sugar
1 3/4 cup heavy cream
3/4 cup 2% milk
1/4 teaspoon kosher salt
Puree the pineapple and fresh ginger together until smooth. Refrigerate until needed.
In a metal bowl, whisk the yolks and 1/4 cup sugar.
In a saucepan, stir together the cream, milk, salt and remaining 1/4 cup sugar. Heat until the mixture approaches a simmer, then reduce the heat to medium. Scoop out approximately 1/2 cup of the hot cream mixture and whisk it into the egg yolks, whisking constantly. Repeat with another 1/2 cup of the hot cream mixture. Then, pour the egg yolk mixture back into the saucepan. Using a heatproof spatula, stir the egg and cream mixture. Continue stirring until the mixture has thickened and coats the back of the spatula. Strain the mixture though a fine mesh strainer into a container and cool in an ice bath. Refrigerate ice cream base for at least 2 hours or overnight.
Mix the pineapple puree with the ice cream base. Freeze in an ice cream machine. Transfer the ice cream to a container and freeze for at least 4 hours before serving.
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