Easy creamy pineapple ice cream

6 servings

Ingredients

Quantity Ingredient
2 eaches Eggs
½ cup Granulated sugar
1 tablespoon Cornstarch
1 cup Milk
1½ cup Drained canned
Crushed pineapple
1 cup Syrup from pineapple
1 cup Heavy cream
2 drops Lemon extract
2 teaspoons Grated lemon rind

Directions

In top of double boiler, mix together eggs, sugar, cornstarch, milk, pineapple, and syrup; cook, stirring, until smoothly thickened. Chill thoroughly. Turn temperature control of refrigerator to coldest setting. Whip cream, fold, with extract and rind, into chilled pineapple mixture. Turn into freezing tray; freeze until very firm.

Turn into bowl; with electric mixer or egg beater, beat until creamy, Quickly return mixture to tray; freeze until just firm, stirring once. Then reset temperature control. Makes 6 servings.

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