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Ingredients

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Directions

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  • In a medium bowl beat egg yolks until combined; set aside.

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  • In a medium saucepan combine milk, sugar, dry milk powder, cinnamon, nutmeg, and cloves. Heat and stir over medium heat until sugar dissolves. Slowly whisk 1/2 cup of the milk mixture into the egg yolks.

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  • Return the milk-egg yolk mixture to saucepan. Cook and stir until mixture coats the back of a spoon and registers 165ºF when tested with an instant-read thermometer. Remove from heat; stir in cream, pineapple, and vanilla.

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  • Transfer mixture to a large bowl; cover and chill for at least 4 hours or up to 24 hours.

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  • In a 1- to 2-quart ice-cream freezer, freeze chilled mixture according to manufacturer's directions. Transfer to a freezer container. Cover and ripen in the freezer about 4 hours or until firm.

Editor's Note:

If you wish, you can substitute 1 teaspoon ground allspice for the cinnamon, nutmeg, and cloves. Abundant in Jamaica, allspice tastes like all three of those spices combined.

Nutrition Facts

146 calories; 7 g total fat; 4 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 59 mg cholesterol; 31 mg sodium. 108 mg potassium; 18 g carbohydrates; 0 g fiber; 17 g sugar; 3 g protein; 0 g trans fatty acid; 340 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 0 mg iron;

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