Pineapple Lime Ice Cream (or the sole reason I survivied the weekend)
Today is the 28th day of 100°+ temperatures in Austin. Twenty-eighth. Two. Eight. I can’t think of a single thing I’ve ever done for twenty-eight days straight.
I essentially traded the cruel Chicago winters for the brutal Texas summers – neither of which suite me. But just like hot chocolate with extra marshmallows is a necessity in the winter, homemade ice cream is essential for surviving the summer.
This pineapple lime recipe is sweet and tart and the perfect pallet cleanser after some Texas BBQ. Mmmm…BBQ.
Caribbean Pineapple Lime Ice Cream
makes 12 servings – enough to sustain one overheated Texas-transplant for the weekend
- 1-20 oz. can crushed pineapple, undrained
- 1-14 oz. can Eagle Brand Sweetened Condensed Milk
- 3 tablespoons fresh lime juice
- 2 tablespoons vanilla extract
- 1 teaspoon grated lime peel
- 1 cup heavy cream
Combine the undrained pineapple, sweetened condensed milk, lime juice, lime peel and vanilla in a large bowl and mix well. Whip cream in a medium bowl with an electric miser at medium speed until stiff peaks form. Fold into pineapple mixture.
Pour combined mixture into a 9×5 loaf pan or 2-quarter freezer-safe container. Cover and freeze until firm, about 3 hours. If you prefer soft serve ice cream and instant gratification (like moi), the mixture freezes nicely in a traditional ice cream maker.
The lovely people at Eagle Brand Sweetened Condensed Milk provided the recipe and samples. They did not require me to eat the entire batch of ice cream within 48 hours, but it was just that good.