Featured Recipe
Pineapple Frozen Cream
By Kate
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Frozen dessert with whipped cream and condensed milk, brightened by crushed pineapple. No ice cream machine needed. Balance between sweet, tangy, creamy. Vanilla and salt add depth. Texture contrast from soft cream and juicy pineapple chunks. Simple but demands folding technique for lightness. Sits in freezer twice for texture setting and chunk integration. Can swap pineapple with mango or peach. Use evaporated milk or coconut cream for dairy variation. Timing based on visual cues rather than clocks. Focus on thick peaks in cream and solid block firmness before scooping.
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Prep:
15 min
Cook:
0 min
Total:
Serves:
10 servings
dessert
summer
no machine
fruit
Introduction
Sweet condensed milk meets cold air and whipped cream. Pineapple brings brightness and slight acidity—a sharp note floating through creamy expanse. Air trapped in whipped cream makes ice cream soft, not a frozen brick. Folding is everything. Fail here, end up dense and unappealing. Timing changes texture, not just number on clock. Ice crystals form as mix freezes but trapped air keeps scoopable softness. The idea: chunks pressed in top halfway through freezing hold better, leaving bursts of juicy freshness on each scoop—not all mixed in watering down texture. No machine needed but patience and touch. Not a quick fix but worth the wait and technique.
Ingredients
About the ingredients
Switch heavy cream for coconut cream to try tropical dairy-free version. Pineapple should be crushed, not juiced—too much liquid kills firmness. Drain well. You can swap or add finely chopped mango or peach chunks, adjusting for sweetness. Vanilla is eyebrow-raising simple but critical—fresh, real vanilla extract only; artificial will dull the brightness. Salt is a must—balances sweetness, lifts flavors, and prevents cloying aftertaste. Sweetened condensed milk is the sweet, thickener, and creamy backbone. Beware: do not substitute evaporated milk unless sweetness is adjusted and texture expectations lowered—it won’t whip or fold the same.
Method
Technique Tips
Whipping cream is about feel, volume, and timing. Start slow on whisk, ramp to medium. Stops when spoon stands upright without drip. Over-whipping yields grainy texture, looking like butter but no fat separation here. Folding requires gentle technique—no constant stirring, lift and flip. Keep air bubbles inside; simple folds turn tight batter into airy cloud. Press pineapple chunks halfway frozen to prevent them sinking or discoloring mix. Cover pan tightly after fruit added—air exposure causes ice crystals and freezer burn. Use aluminum foil or plastic wrap with no air pockets. Let serve soften out of freezer briefly, scoop with hot utensil to slice clean. Avoid re-freezing thawed portions—texture collapses. Leftovers: cover tightly or freeze in portions.
Chef's Notes
- 💡 Whip cream with chilled bowl, cold attachments. Go medium-high; stiff peaks are key. Equipment temp matters. Too warm? Soupy cream. Slow start leads to success.
- 💡 Folding technique crucial. Gently mix cream into milk. Lift, flip, don’t stir. Overworking it? Dense texture, not fluffy. Watch for volume drop; keep air trapped.
- 💡 Use well-drained pineapple. Too watery? Watery ice cream. Press chunks halfway through freezing. Holds better, adds fresh bites. Bright spots in every scoop.
- 💡 Cover tightly in freezer. Air exposure? Ice crystals form, grainy texture. Seal well; no pockets of air. Foil or plastic wrap works—eliminate air.
- 💡 Let sit outside freezer before scooping. Softens slightly; easier to serve. Heat a scoop in hot water. Clean cuts, no mess. Prevent tearing.
Kitchen Wisdom
How to avoid icy texture?
Prioritize whipping cream to stiff peaks. Fold gently, incorporate air. Cover tightly to eliminate freezer burn.
Can I replace pineapple?
Sure, use ripe mango or diced peach. Adjust sweetness. Same technique; don’t overmix. Fresh fruit adds splash.
What to do with leftovers?
Store tightly sealed. Use air-tight containers. If icy, soften slightly before serving. Whisk briefly for creaminess.
How long to freeze?
Around 7 to 13 hours or overnight ideally. Watch texture; firm but scoopable. Resist opening until fully set.
