I am very disapponted in my first attempt at homemade pineapple ice cream and if anyone can tell me what went wrong I'd love to hear it.
I used fresh pineapple, which may have been a mistake. I know not to bother to use fresh for upside-down cake, since the cooking makes it exactly like canned anyway. But I figured the fresh flavor would be great in ice cream. It was a nice ripe pineapple. I scalded about 2 cups of 1/2+1/2 with 3/4 cup sugar and added about three cups of pureed fruit and the rest of the quart of 1/2+1/2, pinch of salt. about 3/4 t vanilla extract. I don't know if the enzymes in the fruit reacted with the milk, or the acid reacted with the aluminum container in the ice cream freezer or what, but the ice cream had a horrid bitter, maybe metallic? flavor. Great texture and mouth feel, but I couldn't even eat a whole spoonful. Blecch!!
If anyone has an actual recipe for pineapple ice cream, let me know. Would figure if it's just as simple as using canned fruit...
Fortunately the batch of peppermint ice cream was scrumptious!!!