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Pineapple-Orange Ice Cream - Frozen Custard

Yield: about 2 quarts

6 eggs
2 cups milk
1 1/3 cups sugar
3 cups fresh pineapple puree* (about 1.5 lb.)
2 cups whipping cream
1/4 cup frozen orange juice concentrate (about 1.5 oz.)
2 teaspoons grated orange peel
1 teaspoon vanilla

 

In medium saucepan, beat together eggs, milk and sugar. Cook over low heat, stirring constantly, until mixture reaches 160 F 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, puree, whipping cream, juice concentrate, peel and vanilla into 1-gallon ice cream freezer container. Freeze according to manufacturer’s directions. Transfer to freezer and freeze until firm.

*To puree, peel and core pineapple. Cut into chunks and place in 5-cup blender or food processor container. Cover. Blend at medium speed until smooth.
Source: American Egg Board

Also see: Vanilla Ice Cream - step-by-step instructions

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