Pineapples are in the season, and of course, whenever you open the fridge in my kitchen, you will find some pineapple slices neatly stacked in container. Pineapples bring so much of freshness, I must say! The bright yellow juicy inside and the green crown on the head, this fruit finds its way into all the gorgeous tropical fares!
You will never find me going in for a Pineapple ice cream even if I am dying on a hot summer day. That being said, I had the most insane craving for a chilled pineapple serving the other day. I feel like it was karma. My taste buds were rebelling. Since I was not in a position to shell out the big bucks for a vacay I decided to bust out the fresh pineapple in the fridge and try my hand at a homemade version.
Since I didn’t want to make a usual pineapple ice-cream, I decided to experiment. And I just knew that rosemary would marry off the fruit very well. Just be a little gentle on the rosemary though, adding too much of it will spoil the show. Keep tasting throughout the process so that you know how the flavor is coming up.
A lot of recipes use canned pineapple, however fresh pineapple contains bromelain, a natural mixture of two proteases (protein-digesting enzymes). Bromelain is quite effective at dividing proteins. So if you directly add the fruit puree addition to the mixture you will get something which is not what you intended it to do. So I cooked the pineapple with ¼ cup sugar in slow flame for 30 minutes, as a result the enzymes in pineapple got denatured. Once the cooked pineapple had cooled down, I made it into a puree and added to the mixture.
Always use fresh rosemary for this recipe. The flavor will be so fresh and smooth. You can also add a little edible yellow colour to make it look all the more yellowish – if you are a fan of that color and it makes a difference to your lives… Well, what’s the harm? It’s just a little more sunshine…..right?
There’s something about making my own creamy, scoopable ice cream at home that makes me feel like a kitchen goddess. In this case….a bright tropical goddess!
This fresh, sweet, creamy pineapple ice cream is an easy-to-make treat made out of fresh pineapple! An immediate hit in our house, it’s perfect to enjoy on a warm day.
100 ml full fat milk
3-4 small sprigs of fresh Rosemary
1 cup Amul cream
1/4 cup sugar
2 cups freshly chopped pineapple
1/4 tsp CMC powder
1 Tbsp GMS powder
1 Tbsp cornflour
- In a small bowl add the corn flour, CMC powder and GMS powder . Take about 3-4 tbsp of milk from the 100 ml milk to make a smooth paste of these.
- In a medium bowl cook pineapple with half of the 1/4 cup sugar in a medium flame for 30 minutes. Once it is cool enough to touch, grind them into a fine puree.
- Now heat the remaining milk in a pan along with the rosemary and let it come to a boil. Take it off the heat and let the rosemary steep in the milk for sometime till it cools off. Remove the rosemary. Then heat the milk again. Add the sugar and let it come to a boil. When the sugar is dissolved, add the above paste you made with the corn flour, GMS powder and CMC powder. Stir well with the help of a whisk to prevent lumps from forming. Keep the flame on medium.
- The mixture will tend to thicken in 2-3 minutes. Take it off the heat and let it cool down.
- Then strain the mixture with the help of a wire mesh to eliminate any leftover lumps.
- Add the cream in a bowl and add the above mixture to it. Combine them well. Now add the chilled pineapple puree and mix everything well together.
- Add the ice cream mixture in a container, cover it up and let it chill for 5-6 hours.
- Then take out the chilled mixture. Let it be at room temperature for about 15 minutes.
- Use a beater to beat the ice cream mixture. Within minutes the volume will almost double up and the mixture will be smooth, creamy and thick.
- Pour it into your ice cream container now. Cover the top with a foil. Place the lid on top and let freeze for next 10-12 hours.