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Pineapple-Orange Frozen Custard Ice Cream
Courtesy of The incredible edible egg™
Servings: 16
Prep Time: 25 Min.
Cook Time: 15 Min.
Chill Time: 1 Hr.
What you need:
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Custard Base:
+ 6 eggs
+ 1 1/3 c. sugar
+ 2 c. milk

Ice Cream:
+ 3 c. fresh pineapple puree (see Insider Information below)
+ 2 c. whipping cream
+ 1/4 c. frozen orange juice concentrate, defrosted
+ 2 tsp. freshly grated orange peel
+ 1 tsp. vanilla
+ crushed ice
+ rock salt
What to do:
1. Custard Base: Beat eggs and sugar in medium heavy saucepan until blended; stir in milk. Cook over low heat, stirring constantly, until mixture is just thick enough to coat a metal spoon with a thin film and temperature reaches 160°F, about 15 min. Do not allow to boil. Remove from heat immediately.
2. Cool quickly: Set pan in larger pan of ice water; stir occasionally and gently for a few minutes to hasten cooling. Press piece of plastic wrap onto surface of custard. Refrigerate until thoroughly chilled, at least 1 hr.
3. Ice Cream: Pour chilled custard, pineapple puree, whipping cream, juice concentrate, orange peel and vanilla into 1-gallon ice cream freezer can. Freeze according to manufacturer's directions, using 6 parts crushed ice to 1 part rock salt. Transfer to freezer containers, allowing head space for expansion; freeze until firm.

* Pineapple puree: Peel and core a 1-1/2 lb. pineapple; cut into chunks. Process in blender or food processor on medium speed until smooth.
* Beginners may want to cook the custard in a double boiler over simmering water. This method takes longer for the custard to thicken, but allows more control and reduces the risk of curdling.

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Nutritional information:
Calories: 242;   Total Fat: 14g;   Saturated Fat: 8g;   Cholesterol: 123mg;   Total Carbs: 26g;   Fiber: 2g;   Protein: 5g;   Sodium: 52mg;