Thursday, July 5, 2012

Pineapple Gelato

3/4 C sugar
1 C milk
3 large egg yolks
15 oz can of crushed pineapple, puréed with juice
pinch salt
3 Tbls lemon juice

Purée pineapple with its juice, set aside in medium bowl.
(Obviously, if you’ve got fresh pineapple – Yes! Use that!)

Lightly beat egg yolks in a small bowl, set aside.

Combine the milk and sugar in a saucepan; heat, stirring frequently, until sugar is completely dissolved. Temper in the egg yolks:  Add half the hot milk mixture to the egg yolks, whisking constantly. Return the mixture with yolks to sauce pan and bring just to boiling point, stirring constantly.

Pour custard through a sieve into the bowl with puréed pineapple. Add salt and lemon juice; mix thoroughly. Cool in refrigerator for a couple hours. Place mixture in ice cream maker for 20-25 minutes. If desired, transfer to an air-tight container to freeze for a firmer consistency.

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