Pineapple Ice Cream with Caribbean Spices
- In a medium bowl beat egg yolks until combined; set aside.
- 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.
- 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.
- Transfer mixture to a large bowl; cover and chill for at least 4 hours or up to 24 hours.
- 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
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 (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.