How to Make Pineapple Swirl Ice Cream

This homemade vanilla ice cream with swirls of sweet pineapple is a refreshing summer treat. You'll never want to go back to the store-bought stuff.

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The Key to Big Flavor

This vanilla ice cream is so good that swirling in golden caramelized pineapple is a bit like gilding the lily. But what's wrong with that? Cooking the pineapple before adding it to the ice cream intensifies the flavor and keeps it from icing up in the freezer.

By Laura B. Weiss; photography by Tara Donne

Get the Recipe: Homemade Vanilla Ice Cream with Pineapple Swirl

Make a Custard

First, make a custard from milk, cream, sugar and eggs. This is the time to add flavors, like vanilla bean, coffee or cocoa.

Consistency is Key

Cook the custard over medium heat until it reaches 170 degrees F (use a candy thermometer to be sure). It should be thick enough to coat the back of a spoon.

Strain

Use a mesh strainer to remove any lumps or ingredients used to infuse the custard.

Chill

Next, chill the custard well by using an ice bag or refrigerating it.

Churn, Stir or Whip the Custard

Then churn, stir, or whip your mixture to break down ice crystals that form as ice cream freezes. This makes the ice cream smooth and velvety.

Use a Machine or Do It Yourself

You can use a machine or a do-it-yourself method. With a machine, you simply flip a switch and the ice cream maker does the work for you.

Select a Method

But you may prefer not to spend money on a stand-alone ice cream making gadget. In that case, you can easily construct an ice cream maker from everyday kitchen items, like plastic bags, a blender, ice and salt.

The Finished Product

When you're finished churning, the ice cream will still be soft. This is the time to add mix-ins like chocolate chips or brownie bits. You can dive right in and eat it. Or you can stick it in the freezer for 6 hours or more. Ice cream keeps for up to 3 months. But why wait? Ice cream tastes best right after it's made. Either way, dig in and reward yourself with a scoop or two of your frozen creation.

Add the Cooked Pineapple

Remove the chilled, cooked pineapple puree from the refrigerator (it's best to prepare the puree in advance, so you can move on to the next step as soon as the ice cream is ready). Transfer half of the ice cream to an 8-inch square metal pan and top the ice cream layer with 1/2 cup of the buttery pineapple mixture.

Swirl the Pineapple

Swirl the pineapple with a butter knife, using circular motions to distribute the pureed fruit throughout the cream.

Add the Remaining Ice Cream and Pineapple

Add the remaining ice cream and repeat with the remaining pineapple, then cover with plastic wrap and freeze until the ice cream is firm, for roughly 2 to 3 hours.

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