- six ounces plain or lightly toasted sugar (about 1 cup minus 2 tablespoons, 170 grams)
- 3/4 ounce of cornstarch
- two eggs
- ten ounces mashed fresh pineapple (about one 1/4 cups, two hundred eighty five g), from about 1 small pineapple (see note)
- two ounces fresh lemon juice (about 1/4 cup, fifty five g)
- eight ounces heavy cream (about one cup; two hundred twenty five g), straight from the refrigerator
- half to one ounce light rum or rum agricole (about one to two tablespoons; fifteen to thirty g), optional
- two or three drops of vanilla extract
In a three-quart stainless steel saucepan, whisk together the sugar, cornstarch, salt, and eggs, followed by the pineapple mixture and lemon juice. (If desired, reserve pineapple core and lemon peel to make uncooked pineapple syrup.) Cook over medium-low heat, whisking gently but constantly, until heated through, about three minutes. Raise the heat to medium and continue to beat until the mixture is thick and hot, another two minutes. When the custard starts to form bubbles, set a timer and keep whisking for exactly thirty seconds to neutralize the starch-dissolving enzyme in the egg yolk.
step two .
Pass a non-reactive sieve into a non-reactive bowl, then stir in the cream, rum (if using) and vanilla. Cover and refrigerate until the temperature is no more than forty °F (four°C), then mix in an ice cream maker according to the manufacturer’s instructions. Meanwhile, place 1 liter bowl and flexible spoon in freezer.
When the ice cream looks thick and fluffy, turn off the machine and use the cooled spoon to scrape the ice cream into a chilled bowl. Enjoy serving or cover with plastic press directly onto the surface of the ice cream, then close the lid and freeze until firm enough to room, about four hours.