Description
This Pineapple Upside Down Cake Ice Cream recipe combines the tropical sweetness of pineapple curd and caramel with creamy yogurt-based ice cream, layered with toasted pound cake and maraschino cherries for a decadent summertime treat that captures the flavors of the classic cake in a frozen form.
Ingredients
Pineapple Curd:
- 2 large egg yolks
- 1/2 tablespoon corn starch
- 1/2 cup granulated sugar
- 1/2 cup pineapple juice
- 4 tablespoons unsalted butter, cut into cubes
Pineapple Caramel Sauce:
- 1/3 cup pineapple juice
- 1 cup granulated sugar
- 3 tablespoons unsalted butter, cut into pieces
- 3/4 cup heavy cream, at room temperature
- 1 teaspoon vanilla extract
Ice Cream Base:
- 1 quart plain full fat yogurt
- 2/3 cup full fat buttermilk
- 1 cup whole milk
- 2 tablespoons cornstarch
- 2 ounces (4 tablespoons) cream cheese, softened
- 1/2 cup heavy cream
- 2/3 cup sugar
- 1/4 cup light corn syrup
- 1 cup pineapple curd (prepared)
Mix-ins:
- 1 cup crushed canned pineapple, drained
- 1 cup maraschino cherries, sliced
- 1 1/2 cups pound cake, toasted and diced into bite-sized pieces
- 2 tablespoons brown sugar
Instructions
- Make the Pineapple Curd: In a medium saucepan, whisk together egg yolks and cornstarch until smooth. Add sugar and pineapple juice, blending well. Cook over medium-high heat, stirring constantly, until the mixture simmers (about 7-10 minutes) and continues to simmer for 45 seconds. Remove from heat, whisk in butter cubes one at a time until smooth. Chill in refrigerator until cool, about 2 hours.
- Prepare the Pineapple Caramel Sauce: Combine pineapple juice and sugar in a medium saucepan. Heat over medium-high heat, stirring constantly until boiling and sugar dissolves. Reduce heat to medium; insert candy thermometer and avoid stirring. When temperature reaches 310-315°F, remove from heat. Carefully whisk in heavy cream slowly (caramel will bubble). Mix in butter and vanilla extract until smooth. Cool completely on wire rack before storing.
- Make the Ice Cream Base: Whisk together buttermilk and yogurt; set aside. In a small bowl, mix 2 tablespoons milk with cornstarch to create slurry. Soften cream cheese in a large bowl and prepare a fine mesh sieve above it. In a medium saucepan, heat remaining milk, heavy cream, sugar, and corn syrup over medium heat to boiling. Boil for 4 minutes. Remove from heat and whisk in cornstarch slurry. Return to heat, bring back to boil, and cook 1 minute until thickened. Pour mixture through sieve into bowl with cream cheese and stir until smooth. Add buttermilk-yogurt mixture and pineapple curd, mixing thoroughly.
- Cool the Base: Chill ice cream base in refrigerator for several hours or overnight, or place in sealed bag over ice bath until completely cool.
- Add Mix-Ins and Churn: Stir in crushed pineapple. Pour mixture into ice cream maker and churn according to manufacturer’s instructions.
- Assemble the Ice Cream: Spread half of the churned ice cream into a freezer-safe container. Sprinkle half of the toasted pound cake and sliced cherries on top. Drizzle about 1/3 cup of pineapple caramel sauce over the layer. Spread the remaining ice cream over it. Top with remaining pound cake and cherries. Drizzle another 1/3 cup pineapple caramel sauce and sprinkle 2 tablespoons brown sugar on top.
- Freeze Until Firm: Cover and freeze for at least 4 hours before serving.
Notes
- Ensure pineapple curd is fully chilled before adding to the ice cream base for best texture.
- Use a fine mesh sieve to ensure no lumps in the ice cream base for a smooth consistency.
- To toast pound cake, cut into bite-sized pieces and bake at 350°F (175°C) for 8-10 minutes or until lightly golden.
- Monitor caramel temperature carefully to prevent burning; remove promptly at 310-315°F.
- This ice cream benefits from resting overnight for flavors to meld before churning and layering.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
