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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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For Hannah :-) Ingredients:
1 (20 ounce) can pineapple chunks in syrup, drained |
1 tablespoon lime juice |
1/2 teaspoon vanilla extract |
2 cups whole milk |
3/4 cup sugar |
1/4 teaspoon salt |
Directions:
1. Add pineapple chunks, lime juice, and vanilla to a blender; blend until smooth, scraping down the sides of the canister as needed; set aside.
2. Warm the milk in a saucepan over low heat; stir in the sugar and salt until dissolved; cool 10 minutes.
3. Pour the milk mixture into the blender with the pineapple puree; blend until as smooth as possible.
4. Strain through a fine-mesh sieve into a bowl; pressing against the solids with the back of a wooden spoon to release as much liquid as possible.
5. Discard the solids and refrigerate mixture until cold, at least 4 hours, or overnight.
6. Whisk the mixture, then freeze in your ice cream machine according to manufacturer's directions.
7. Serve at once (will be soft) or transfer into a large freezer container; seal tightly, and store in the freezer for up to 1 month; soften at room temperature for 5 minutes before serving.
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