April 12, 2013

Pineapple Gelato

It's the time of year when we all start to think about beaches and pools and cool drinks.  Most of us will try our hardest to stop baking so the oven doesn't make the kitchen any hotter and all the while we're sweating it out at the gym so we can look just right in our bathing suits.  It's a vicious cycle but we do it every year.

Speaking of things we do every year, I am in love with my ice cream maker.  Making ice cream is so easy and I love trying out new recipes. I've posted a picture of my ice cream maker at the bottom of this post.  I'm sure there are a million different options out there but I sure do like this one.

This is a very mild flavored ice cream.  Pineapple isn't necessarily the strongest taste anyway but it's oh so good on a hot day when you're just trying to relax. 

If some of you are wondering what the differences are between ice cream and gelato here it goes.  Any "gelato" that you make in an ice cream maker in the comfort of your own home is most likely going to be ice cream and not gelato.  Gelato is churned at a slower speed so it becomes more dense then an ice cream churner.  Gelato is also less fat then a typical ice cream.  Ice cream usually has about 10% fat content where as Gelato is around 7-8% fat.  Another big difference is the temperature in which the Gelato is cooled.  It's not frozen at the same temperatures we have in our freezers and is in fact warmer and therefore the Gelato doesn't get completely frozen and is served sort of halfway between frozen and refrigerator temperature.  I hope that clears things up.  Essentially my "gelato" is really more like ice cream.  I guess if you want the authentic gelato you'll probably have to visit an ice cream shop, specialty shop or Italy. :)  If you're really set on making your own authentic gelato there are gelato makers out there, since I haven't tried any of them I wouldn't be able to give my opinion. 

Pineapple is one of those classic summer fruits so I find that this gelato/ice cream is perfect!  If you're in the mood for something slightly different check out the link below for the original recipe which includes rosemary!

Pineapple Gelato
Recipe modified slightly from Bakingdom

  • 1 cup milk
  • 2 cups heavy whipping cream, divided
  • 3/4 cup granulated sugar
  • 3 large egg yolks
  • 1 - 15.5 ounce can crushed pineapple with the juice (or use fresh like I did)
Cooking Directions
  1. In a large bowl, pour 1 cup of heavy cream and place a mesh sieve on top.
  2. In a medium saucepan, add the other 1 cup of heavy cream and the milk and sugar and cook over medium heat until the sugar has dissolved and the mixture is right below the boil point.
  3. In a separate bowl whisk the egg yolks and slowly add some hot milk mixture (about a cup) while whisking constantly.
  4. Now add the tempered egg yolks back into the milk mixture and bring to a low boil until the mixture has thickened and can coat the back of a spoon.
  5. Pour the hot milk/egg mixture through the mesh sieve into the cream and mix well. Add the crushed pineapple and mix.
  6. Place some plastic wrap over the mixture (touching the mixture) until it has cooled to room temperature.
  7. Refrigerate overnight.
  8. Put the mixture in your ice cream maker; following your manufacturers instructions.
  9. Freeze.

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