Pineapple Ice Cream with Caribbean Spices

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  • Makes: 16 servings
  • Makes: about 1 quart
  • Prep: 20 mins
  • Chill: 4 hrs
  • Freeze: according to manufacturer's directions + 4 hours

Pineapple Ice Cream with Caribbean Spices

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Directions

  1. In a medium bowl beat egg yolks until combined; set aside.
  2. 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.
  3. Return the milk-egg yolk mixture to saucepan. Cook and stir until mixture coats the back of a spoon and registers 165 degrees F when tested with an instant-read thermometer. Remove from heat; stir in cream, pineapple, and vanilla.
  4. Transfer mixture to a large bowl; cover and chill for at least 4 hours or up to 24 hours.
  5. In a 1- to 2-quart ice-cream freezer, freeze chilled mixture according to manufacturers directions. Transfer to a freezer container. Cover and ripen in the freezer about 4 hours or until firm.

From the Test Kitchen

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.

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Nutrition Facts (Pineapple Ice Cream with Caribbean Spices)

  • Per serving:
  • 146 kcal ,
  • 7 g fat
  • (4 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 59 mg chol. ,
  • 31 mg sodium ,
  • 18 g carb. ,
  • 0 g fiber ,
  • 17 g sugar ,
  • 3 g pro.
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