Pine-Ana Ice Cream

This tropical ice cream gets its creamy body from evaporated milk and pureed ripe bananas instead of heavy cream, making it noticeably lighter than traditional recipes. Crushed pineapple goes in undrained, juice and all, for maximum fruity punch.

A quick custard base of evaporated milk, egg, sugar, and gelatin gets cooked on the stovetop until thickened, then cooled before blending with the fruit. The gelatin is the secret to smooth texture here. It prevents icy crystals from forming and gives the finished ice cream a scoopable consistency.

Use the ripest bananas you can find. Brown-spotted bananas are sweetest, which means less added sugar needed. The natural fruit sugars do most of the sweetening work.

Pro Tips

• Cool the custard base completely before adding the fruit. Warm custard will turn the bananas brown
• Don’t drain the crushed pineapple. The juice adds flavor and helps the mixture churn smoothly
• Let the gelatin bloom in the evaporated milk for a full minute before heating
• Freeze the churned ice cream for at least 2 hours after churning for a firmer scoop

Variations

• Skip the artificial sweetener and add an extra tablespoon of honey or sugar instead
• Fold in toasted coconut flakes after churning for a piña colada twist
• Add a tablespoon of rum extract for a boozy tropical flavor