Pineapple Macadamia Nut Ice Cream

Tart and sweet pineapple lends itself really well to a creamy cooling custard ice cream. Then, toss in some delicious crunchy macadamia nuts, and you have a delicious tropical summer treat, or Pineapple Macadamia Nut Ice Cream.

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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

With a refreshing pineapple flavor, this creamy gourmet ice cream has just the right amount of pineapple to keep guests asking for more. It’s super smooth, creamy, and has a lovely tropical feel!

Why use canned pineapple instead of fresh?

Fresh pineapple has a naturally occurring enzyme that will curdle the milk.

Canning the pineapple neutralizes that enzyme, so canned pineapple will work in diary based ice creams.

Looking for more great pineapple recipes? Be sure to check out my Pineapple Mint Mocktail and Pineapple Hummus.

To properly swirl in a mix-in

For this Pineapple Macadamia Nut Ice Cream, if you simply toss the nuts into the machine, you risk scratching the delicate inside of the machine.

So you want to carefully add the mix-in to the ice cream.

My favorite swirl-in method is the layer and swirl method. Remove one-third of the finished soft ice cream from the machine, and spoon it into a freezer safe container.

Remember my favorite container is {affiliate link} this insulated ice cream tub.

Cover the ice cream with one-third of the mix-in.

Repeat, making layers with the remaining ice cream and mix-in. Place the layered ice cream in the freezer to firm it up before serving.

As you scoop, it will be nicely mixed.

Looking for great toppings for your ice cream?

Salted caramel sauce

Coconut Cardamom Caramel Sauce

Marshmallow hot fudge

Kitchen items you may need for this recipe

Canned pineapple
Macadamia nuts
Food processor
Saucepan
Burner diffuser
Mixing bowls
Silicone spatula
Strainer
Batter bowl
Ice cream machine
Ice cream scoop
Personalized ice cream shop sign

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Pineapple Macadamia Nut Ice Cream Recipe

Pineapple Macadamia Nut Ice Cream

Debi

Tart and sweet pineapple lends itself really well to a creamy cooling custard ice cream. Then, toss in some delicious crunchy macadamia nuts, and you have a delicious tropical summer treat.

5 from 6 votes

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Cook ModePrevent your screen from going to sleep.

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Resting time 2 hours hrs

Total Time 2 hours hrs 35 minutes mins

Course Dessert

Cuisine American

Servings 10 servings

Calories 298 kcal

Equipment

• Ice Cream Machine

Ingredients

  

1x2x3x

• 1 can (16 ounce) unsweetened pineapple chunks drained
• ½ teaspoon salt
• 1 cup sugar
• 1 cup whole milk
• 3 large egg yolks
• 1 cup heavy cream
• ½ teaspoon vanilla extract
• ¾ cups chopped macadamia nuts

Instructions

 

• Place the pineapple chunks and salt in a food processor, and process until smooth, about 1 minute. Set aside.
• Combine the sugar and milk in a heavy medium saucepan. Place over low heat, and stir until the sugar is dissolved, and the milk comes to a boil.
• Place the egg yolks in a medium mixing bowl, and beat the hot milk into the egg yolks. Pour the entire egg yolk and milk mixture back into the saucepan, and place over low heat.
• Stir constantly until the custard thickens slightly. Be careful not to let the mixture boil, or the eggs will scramble.
• Remove the custard from the heat, and pour the hot custard through a strainer into a large clean bowl. Allow the custard to cool slightly, and stir in the pineapple puree, heavy cream, and vanilla extract. Cover and refrigerate until cold, or overnight.
• Give the chilled custard a stir, then freeze in the ice cream machine according to the manufacturer’s instructions. You may need to freeze in 2 batches, as this makes about 5 cups, which was just a little bit more than my machine could hold.
• Remove one-third of the finished soft ice cream from the machine, and spoon it into a freezer safe container.
• Cover the ice cream with about one-third of the chopped macadamia nuts. Repeat, making layers with the remaining ice cream and nuts.
• When finished, the ice cream will be soft but ready to eat. For firmer ice cream, place the layered ice cream in the freezer to firm it up before serving, at least 2 hours. As you scoop, it will be nicely mixed.

Nutrition

Calories: 298kcalCarbohydrates: 32gProtein: 3gFat: 19gSaturated Fat: 8gCholesterol: 94mgSodium: 140mgPotassium: 163mgFiber: 2gSugar: 30gVitamin A: 495IUVitamin C: 5.6mgCalcium: 68mgIron: 0.7mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword ice cream, pineapple

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