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.
Pineapple Macadamia Nut Ice Cream
Amount Per Serving
Calories 298Calories from Fat 171
% Daily Value*
Saturated Fat 8g50%
Vitamin A 495IU10%
Vitamin C 5.6mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Find this and other delicious recipes at Life Currents https://lifecurrentsblog.com