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Recipe Servings: 4 Serving Prep Time: 40 min Description: Ready to eat Ice Cream Allergens: Animal, Beet, Cow milk, Dairy, Egg, Fructose, Fruit/vegetable, Pineapple, Sugar, Sugar cane Ingredient List:

Qty	Name
3	eggs , beaten
2 cups	milk
1 cup	sugar
1 3/4 cups	whipping cream
1 (8 ounce) can	pineapple , crushed and undrained

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Instructions: 1. In a saucepan, cook the eggs and milk over medium heat for 8 minutes or until a thermometer reads 160 degrees F and mixture coats a metal spoon. Stir in sugar until dissolved. Cool. Stir in the cream and pineapple.
2. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer' s directions. Refrigerate remaining mixture until ready to freeze. Allow ice cream to ripen in refrigerator freezer for 2-4 hours before serving. May be frozen for up to 2 months.
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Miscellaneous: Created: April 26th, 2008
Last Updated: April 26th, 2008
Source of Recipe: Web Site
Filed Under: Desserts




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