Thursday, August 16, 2012

Pineapple Vanilla Ice Cream

When we moved to NYC from Germany a year ago I only packed four suitcases worth of belongings to bring. Bernhard was coming from Iraq and bringing a few more. We moved  to a furnished apartment. Because I didn't pack up our whole household,  I found myself in a flurry of creating as many posts as I could. They came in handy as we were settling in to our new city.

Recently I had a pleasant surprise. I was scrolling back in my drafted posts and found this ice cream I had overlooked.

I must admit I get a sense of longing when I see my table in Germany in these pictures. Dr. B and I have been experiencing bouts of homesickness recently. Him for his homeland. Me for my adopted country

The pineapple shaped wooden bowls were purchased on a trip to Hawaii. And yes, I kept the cheesy fake hibiscus flower it came with. The ice cream (according to my newly found notes in the draft) tasted smooth and sweet with a bit of tang.

Here's to finding misplaced posts and great summer ice cream flavors.

Pineapple Vanilla Ice Cream
(Improvised using the method from David Lebovitz's Vanilla Ice Cream.)

  • 1 cup milk
  • 1/2 cup sugar
  • 2 teaspoons vanilla
  • 4 egg yolks
  • 1 cup cream
  • 1 cup chopped fresh pineapple. 
  • Set the cream in a bowl over an ice bath (put ice cubes in a bigger bowl. Cover the cubes with water and place the bowl with the cream over it.
  • Place a strainer on top.
  • In a medium sized saucepan heat milk, sugar, vanilla extract until simmering.
  • Whisk together egg yolks and pour a little of the hot liquid into the yolks to warm them whisking constantly.
  • Pour the egg yolk mixture into the saucepan and heat, stirring until it thickens, reaching custard consistency. The back of the spoon should be coated.
  • Pour the hot mixture into the cream through the strainer.
  • Add the pineapple and mix thoroughly over the ice bath.
  • cover with plastic wrap making sure the plastic touches the surface of the mixture.
  • Refrigerate for several hours or overnight.
  • Pour into an ice cream maker and follow the ice cream maker's manufacturers directions.


  1. OMG, I love pineapple ice cream. A good one is hard to find in NYC. Yum!

  2. I love pineapple ice cream, too. I just ate breakfast and I totally want a scoop!

  3. Awww, I'm sorry you are both feeling a little homesick for Germany. Hopefully this lovely ice cream was a bit of a tasty balm for your blues.

  4. oops - that went too quickly...
    On reading this, my school German came back with Heimweh. That must be hard. Hang in there and cheers to that exotic, chilled taste. Great photos, btw!

  5. I've never put tropical fruit in my homemade ice cream and I'm asking myself why? Pineapple for starters.. How about mango?
    Thanks for the prodding:-)
    I wonder if we are back in the states at some point how that will feel.
    Sometimes I think we will be homesick wherever we are. Great chance to learn being present in the moment.

  6. Yum Yum Yum!! this sounds awesomely delicious, I love pineapple!


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