Pineapple Ice Cream


Phyllis Schmalz of Kansas City, Kansas relies on her ice cream maker when whipping up this five-ingredient frozen treat. The creamy concoction has just the right amount of pineapple to keep guests asking for more.

Prep Time:
40 mins
Total Time:
40 mins
6 servings


  • 3 eggs, beaten

  • 2 cups milk

  • 1 cup sugar

  • 1 ¾ cups whipping cream

  • 1 (8 ounce) can crushed pineapple, undrained


  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.