Ice Cream Recipe: Blueberry-Pineapple
This homemade ice cream recipe screams "summertime," with the fresh sweetness of blueberries and pineapple.
The recipe below is for a 4-quart ice cream freezer, and produces a light "Philadelphia" style goat milk ice cream treat. If you like a richer ice cream, simply replace some of the liquid with heavy cream, or make it into a custard by cooking a few whisked egg yolks with the milk and sugar.
- 1 1/2 quarts (6 cups) goat milk
- 2 cups half and half (or heavy whipping cream)
- 1 3/4 cups sugar
- 1/2 tsp. salt
- 1 Tbsp. vanilla extract
- 2 cups blueberries (fresh or frozen-thawed)
- 2 cups pineapple (fresh or canned)
Blend the blueberries and pineapple in a blender or food processor until mostly smooth. If using a blender, you may need to add a little of the goat milk for liquid to aid in blending.
Pour 1 quart of the goat milk in a sauce pan and heat to scalding (there should be steam coming from the milk, but it should not boil). Remove from heat and add sugar and salt, stirring until completely dissolved.
Place mixture in refrigerator or freezer until chilled. When cold, add the remainder of the goat milk, the half and half, vanilla extract and fruit mixture.
Pour into ice cream freezer canister and follow the instructions for your ice cream maker.
If you're new to ice cream making, you may want to review How to Make Ice Cream: Tips for Beginners.
Extra tip: If you have ice cream left over that you must store in the freezer, store it in single-portion sizes, as homemade ice cream becomes brick-hard in the freezer, and will be impossible to scoop unless you first melt it.
Idea: You can use your single-portion leftover ice cream to make a smoothie by throwing it in the blender with some extra goat milk.
Articles are updated frequently, so check back here for any updates on this recipe!
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