Best Homemade Pineapple Soft Serve Ice Cream Recipes

PINEAPPLE SOFT SERVE

Steps:

• Bring 1 cup water to a boil in a small saucepan over high heat. Remove from the heat and stir in the pineapple drink mix, sugar and gelatin powder until completely dissolved. Pour into a medium bowl set over a large bowl of ice water and let sit until cold, about 5 minutes.
• Puree the pineapple chunks and their syrup in a food processor or blender until smooth and frothy, about 2 minutes. Strain through a fine-mesh strainer, pressing with a rubber spatula (discard the pulp). Stir the strained liquid into the gelatin mixture.
• Transfer the pineapple-gelatin mixture to an ice cream maker and freeze according to the manufacturer's instructions until it is the consistency of soft-serve ice cream, 1 to 1 1/2 hours (stop the machine halfway through and scrape down the sides with a rubber spatula). Transfer to a pastry bag fitted with a 1-inch star tip and pipe into cups. Alternatively, scrape into a plastic container and freeze until firm, then scoop.

PINEAPPLE SOFT SERVE

Steps:

• Freeze 4 small glasses or ramekins until cold. Put the coconut milk, ice water, vanilla and a pinch of salt in a blender. Add the pineapple and blend, stirring as necessary, until smooth. Working quickly, spoon the soft serve into a piping bag fitted with a 1/2-inch plain tip and pipe it into the cold cups. Serve immediately.

PINEAPPLE ICE CREAM

Steps:

• 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 manufacturer's 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.