No-Churn Pineapple Pepper Ice Cream from ‘No-Churn Ice Cream’
No ice cream maker at home? No problem. In honor of Yahoo Food’s Ice Cream Week, we’ve selected a handful of the creamiest, dreamiest recipes from No-Churn Ice Cream: Over 100 Simply Delicious No-Machine Frozen Treats by Leslie Bilderback (St. Martin’s Griffin). They deliver all of the scoops, minus any serious equipment. Try making one at home and let us know what you think!
Photograph by Teri Lyn Fisher
No-Churn Pineapple Pepper Ice Cream
Makes about 1 quart of ice cream
The sweet, tart, hot combination of pineapple and pepper is the epitome of zesty. Black pepper is perfectly delicious here, but if you have pink peppercorns, use them. They are not only a little more complex, but also have a pretty color. Of course, if you are spice-shy, omit the pepper altogether and make do with deliciously plain pineapple ice cream.
1 tablespoon (½ ounce) unsalted butter
3 cups pineapple, cut into small chunks
1 tablespoon molasses
1 tablespoon crushed black or pink peppercorns
One 13-ounce can sweetened condensed milk
1 cup milk
1 tablespoon fresh lime juice
Pinch of salt
2 cups heavy cream
Melt the butter in a large sauté pan over high heat. Add the pineapple and molasses and cook, stirring frequently, until the natural liquids begin to exude. Reduce the heat, stir in the peppercorns, and continue to cook until the pineapple has softened and caramelized.
Remove from the heat and set aside to cool a bit. Puree the cooled pineapple in a blender until smooth, then pass through a fine-mesh strainer to remove excess fiber.
In a large bowl, combine the cooled pineapple puree, sweetened condensed milk, milk, lime juice, and salt.
In a separate bowl, whip the heavy cream until it reaches soft peak. Fold the cream gently into the pineapple base, then transfer the mixture to a shallow freezable container.
Cover with plastic wrap or waxed paper pressed directly on the surface of the ice cream, and place it in the freezer for 6 hours.
Scoop and serve with coconut whipped cream, fresh tropical fruit salsa, caramel sauce, caramel-rum glaze, walnut lace cookies, or coconut macaroons.
More cool treats to try this summer:
How to Make Salted Caramel Ice Cream Without an Ice Cream Maker
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