Directions:
- In a large saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
- Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and pineapple. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
- Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturerâs directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 260.61 Kcal (1091 kJ) | ||
| Calories from fat | 136.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.15g | 23% | |
|---|---|---|---|
| Cholesterol | 131.42mg | 44% | |
| Sodium | 79.29mg | 3% | |
| Potassium | 190.27mg | 4% | |
| Total Carbs | 26.11g | 9% | |
| Sugars | 24.34g | 97% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 6.06g | 12% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 0.4mg | 2% | |
| Calcium | 135.7mg | 14% | |
| Amount Per 100 g | |||
| Calories | 159.5 Kcal (668 kJ) | ||
| Calories from fat | 83.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.27g | 23% | |
|---|---|---|---|
| Cholesterol | 80.43mg | 44% | |
| Sodium | 48.53mg | 3% | |
| Potassium | 116.45mg | 4% | |
| Total Carbs | 15.98g | 9% | |
| Sugars | 14.9g | 97% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 3.71g | 12% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.3mg | 2% | |
| Calcium | 83mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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