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Ingredients:
°6 ounces plain or very lightly toasted sugar (about 1 cup minus 2 tbsp; 170g)
°3/4 oz cornstarch
°2 egg
°10 ounces pureed fresh pineapple (about 1 1/4 cups; 285 g), from about 1 small pineapple (see note)
°2 ounces fresh lemon juice (about 1/4 cup; 55 g)
°8 ounces heavy cream (about 1 cup; 225 g), straight from the refrigerator
°1/2 to 1 ounce light rum or rhum agricole (about 1 to 2 tablespoons; 15 to 30 g), optional
°2 or 3 drop vanilla extract
Instructions:
1. In a 3-quart stainless steel saucepan, whisk together the sugar, cornstarch, salt, and eggs, followed by the pineapple puree and lemon juice. (If desired, save the pineapple core and lemon zest to make no-cook pineapple syrup.) Cook over medium-low heat, whisking gently but constantly, until hot , about 3 minutes. Increase heat to medium and continue whisking until mixture is thick and hot, about 2 minutes more. When the custard begins to bubble, set a timer and continue whipping for exactly 30
seconds to neutralize a starch-dissolving enzyme present in the egg yolks.
2. Pass through a non-reactive sieve into a non-reactive container, then stir in the cream, rum (if using) and vanilla. Cover and refrigerate until no warmer than 40°F (4°C), then blend in an ice cream maker according to manufacturer’s instructions. Meanwhile, place a 1 liter container and a flexible spatula in the freezer.
3. When ice cream seems thick and fluffy, turn off machine and, use chilled spatula, scrape the ice cream to chilled container. Enjoy in a soft serve or cover with plastic pressed directly against the surface of the ice cream, then close the lid and freeze until firm enough to scoop, about 4 hours.
ENJOY!
