The Best Pineapple Ice Cream to make at home
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- čas přidán 27. 01. 2023
- Making Pineapple ice cream shouldn't be difficult, it's just not done very often. I've only seen Pineapple ice cream one in a scoop shop but i'm sure it's out there somewhere.
The thing to remember with this flavour is to use ripe pineapple, not had as you really don't want hard unripe pieces of pineapple in your creamy delicious ice cream.
What you will need:
250g Ripe Pineapple
150g Sugar
3g Pectin Powder + 5g Sugar to mix
500g Double or Heavy Cream
400g Milk (1.8-2% fat)
70g Additional Sugar
80g Skimmed Milk Powder
Watch for the boiling stage of the pineapple jam mentioned in the video, that's so important as it is the sign the remaining water is stabilized by the sugars. If you don't stabilize the water, you will get icy lumps of pineapple and/or too much ice in your ice cream.
The result was delicious and we are just finishing it off here. I recommend using a stablizer if you're happy to as it really helps the ice cream stay ice free until you finish the last tub in the freezer.
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#pineapple #fruiticecream #pineappleicecream - Jak na to + styl
OMG this is going on my ice cream list of flavours to make, right at the top!! Have you tried the Haagen-dazs Pineapple Coconut Ice Cream? It is always in our freezer.
That’s a flavour I can’t get over here unfortunately.
Hello good night
thanks very much for you nice videos
I have a question if l change sugar for condensed milk the receipt melts?
This recipe is not suitable for use with condensed milk. I can make one if you want?
I made this plus I air fried a couple of ripe bananas and added some coconut flakes and the flavor was amazing. Unfortunately I’m a beginner and added the non fat milk mixture to hot ingredients and added way too much of that. Plus added too many bananas so I will try again and change my amount of ingredients and when I add them.
Ah yes the change in ingredients would have changed things somewhat. Keep experimenting though, that’s what it’s all about. ✌️
Came back to say I have since tried this both with mango and with passion fruit. Mango had the same problem like melons - it didn't keep its flavour after cooking (I think as a general rule - if you don't usually see jam of that fruit in stores - it's one of those that don't keep their flavour and aroma in cooking). Passion fruit however was delightful and full of flavour and aroma. Thank you for this awesome recipe! Going to try playing with your sorbet recipe next, with pears and white wine...
I’ll try the mango as I’ve not had issues with mango before.
Don't get me wrong, the mango ice cream turned out delicious! But it just tasted very milky and fruity of some sort, and not recognizeable as mango ice cream. @@PolarIceCreamery
@@shvekal ahh well it’d be interesting for me to try.
Nick. I want to try this one tmrw. Any idea if I can substitute anything for pectin? I’ve read agar agar, gelatin, corn starch can work. Any thoughts?
Agar will work. I don’t use cornstarch personally.
@@PolarIceCreamery any particular reason why? i have agar and a few others but just asking since cornstarch is so readily available
cornstarch will make it taste strange. If you’re happy with that, use it 👍
Did you make it?
Looks so good! Will this work for other water-filled fruits like melon (cantaloupe) for instance? Pineapples are scarce and terribly expensive here
Melon is a difficult one, it can react with the dairy and start the curdling process making it very bitter. Most fruit though can be “jammed” and made like this ice cream.
@@PolarIceCreamery Hmm. I solved the curdling issue on the strawberry ice cream with cooling both the milk and the jam before mixing it together. Might try the same with the melon. Will update if I do :) Thank you!
@@shvekal definitely, let me know how it goes. 👍
One more question: in the video you said 3 grams of pectin. In the written recipe that's missing but says 1.5g stabilizer. Is that extra? Or in case of not using pectin?
Ah, I hope I didn’t mess up. Let me watch it again and recall my notes for that video and I’ll come back to you asap.
I have a question about heating the milk. Is it heated just to dissolve the sugar or is there another reason?
If you’re using a stabilizer of any kind (unless it’s a cold mix stabilizer like guar gum or Xanthan gum) it will need heating. If you are not using a stabilizer, just warm to dissolve the sugar. It will even dissolve just by stirring it for a while.
can you make a pina colada? What about coconut milk bases?
Yeah you could, the pineapple flavour wouldn’t been that strong as the coconut would overpower it. You could do a coconut base with a pineapple jam swirl 👍 that would be delicious 🤤
Making this tomorrow! Can I use Xanthan gum in place of Pectin?? Thanks!
Hmmmm don’t know, maybe but the method would be different.
ok thanks for taking the time!
@@PolarIceCreamery
another master stroke from the master....... can we process muskmelon the same way as you demonstrated for pineapple ?? looking forward to your reply. with best regards, you fan
Never tried it but in theory it would be fine 👍
What an outstanding teacher you are
Can you replace your stabilizer with guar gum on this trip?❤❤
Yeah maybe, give it a try 👍
@@PolarIceCreamery ok thanks ♥️
Okay... Pineapple - it's neither a pine fruit nor an apple. Anyway, I feel compelled to subscribe since you will also make caramel macadamia ice cream. Can't miss any of your videos ever....
Haha perfect reasoning and I’ve got the Macadamia nuts ready to go 👍
What can I use as an alternative to pectin?
Agar or Gelatin. Can you get either of those?
Thankyou Teacher for an another awesome icecream recipe. Can I use readymade pineapple jam with pineapple chunks, if yes than what should be the quantity?
Thankyou
Not knowing what pineapple jam you want to use, the sugar content will be the deciding factor. If you make the pineapple
Jam in the video description, it has a 60% sugar content, slightly higher than normal jams (50% average).
This recipe yielded 300g of pineapple jam at 60% sugar, 150g added and the 10% already in the pineapple.
You will need to calculate the sugar in the jam you wish to use and go from there.
@@PolarIceCreamery Thankyou for your advice. I will follow your original recipe.
Thankyou once again
If you know what name you want to use, let me know or send me a photo on Instagram and I’ll have a look.
@@PolarIceCreamery Thankyou from the core of my heart that my Teacher is taking an extra effort for me .
Chabba is the name of that brand.
Chabba pineapple fruit jam.
Teacher if it is convenient for you to check the ingredients otherwise I will follow your recipe.
Thankyou.
I looked online at the 240g jar and it’s 60% sugar mix. So if I were you, I’d use the whole 240g jar and keep the base recipe the same. Heat it all together then churn as normal.
Let me know how it goes!
Can you use canned pineapple?
Probably 👍 just check it for added sugar. If it has added sugar you’d need to adjust the sugar used in the recipe.
Can you give me a recipe for strawberry, lemon and bogurtlen sorbet?
I’ll be doing these very soon. 👍
I don't use refined sugar at all, but for people who use refined sugar, why not use the store bought fruit jam? it's gonna take less time.
No such thing as pineapple jam in the UK (where this video was made). Can't find it here in Canada either, you can use it if you can find it. You must account for the other stuff thats in it though.
tried to make this ice cream and it curdled and tasted too much milk powder. Any ideas why please? Would like to have another go at it.
Did you follow the method exactly like the video? Did you use whole milk powder instead of skimmed milk powder?
Can I use canned pineapples?
Also I forgot add, can I use ice cream stabilizer instead of pectin? Thank you
Yeah probably
Maybe, give it a try 🤔
Is it right that we didn't turn on the lights??
If that's right, you wouldn't have sterilized milk or whipped cream, but wouldn't your stomach hurt if you eat it??
Not sure the translation worked here but…. All Uk dairy is already pasteurized so no need. If your dairy is not pasteurized, you might want to heat the mix.
It’s illegal to sell raw dairy in most parts of the world so no one will get ill.