Pineapple Ice Cream
Total Time: 25
Stir into Cream Mixture:
Whisk together egg yolks and sugar. Heat cream and buttermilk. Bring to a simmer. Gradually whisk egg mixture into hot cream. Reduce heat. Cook for 5–7 minutes until thick. Chill. Stir puree into chilled custard. Freeze 24 hours.
Per None: 277 cal; 20g total fat ( sat); chol; 58mg sodium; 23g carb; 0g fiber; 0g protein
Makes: 3/4 cup
Blend in a Food Processor:
Blend all ingredients in a food processor fitted with a steel blade. Use immediately or transfer to a container and store, covered, with plastic pressed on the surface to prevent darkening.
Per : cal; total fat ( sat); chol; sodium; carb; fiber; protein
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