Homemade pineapple ice cream

Ingredients:

Ice cream

• 3 cups heavy cream 33%
• 1 cup whole milk
• 3/4 cup sugar
• 1 tbsp vanilla extract
• 5 yolks from large eggs
• Special equipment: ice cream maker and thermometer

Caramel pineapple

• 2 tbsp. heavy cream
• 1 tbsp (15 g) butter
• 2 tablespoons of sugar
• 2 tablespoons corn syrup
• 3/4 cup canned pineapple with liquid

Preparation:

1. For ice creamIn a medium saucepan, combine the cream, milk, sugar, vanilla, and 1/2 teaspoon of salt and bring to a gentle simmer over medium heat. In a small bowl, whisk the egg yolks. Slowly whisk 1 cup of the hot milk mixture into the beaten yolks, then pour the mixture back into the saucepan, stirring constantly, and return to medium heat. Cook for 6-8 minutes, stirring constantly with a wooden spoon, until the mixture thickens and begins to coat the spoon and a thermometer reads 180°F (82°C).
2. Remove from heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir frequently until the mixture cools to room temperature. Lightly press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Cool for about 3 hours. (To cool the custard faster, place the bowl in a bowl of ice water and stir until cold.)
3. For the pineapple fillingIn a measuring cup, combine the cream, butter, and 1/4 teaspoon salt; set aside. Heat the sugar, corn syrup, and 1 tablespoon water in a saucepan over medium heat until the sugar dissolves. Reduce the heat to medium-high and bring the mixture to a boil. Cook without stirring for about 3 minutes, until the mixture turns amber.
4. Remove the saucepan from the heat and carefully pour the creamy mixture into the hot syrup. Whisk the caramel until smooth. Stir in the crushed pineapple and the liquid from the can and return to medium heat. Simmer for 10 minutes, until the mixture thickens. Remove from the heat and let cool slightly for 10 minutes. Puree in a food processor, then refrigerate until needed.
5. Freeze the cold custard in an ice cream maker according to the manufacturer's instructions. Transfer half the ice cream to an 8-inch (20 cm) metal pan. Using a metal spatula or offset spatula, add 1/2 cup of the pineapple filling, spreading it in a circular motion. Add the remaining ice cream and repeat with the remaining filling. Cover with plastic wrap and freeze for 2-3 hours to set.
   Exit: 1 l.