I am not an expert but I would bet it is the fresh pineapple.

I know there are many things that don't turn out using fresh pineapple. I'd try it again with canned.

I am sure you'll get a definitive answer from someone here. There are a lot of very knowledgeable cooks here!

Linda

Oh my. Now I am thinking about making ice cream with pineapple and coconut milk. Bet it's been done, but I hadn't thought it until just now.

I know the recipes westelle posted said add sugar with the strawberries. Here's what she said:

by westelle (My Page) on Tue, Jun 23, 09 at 21:46
This was on Martha's website today -- don't know if it's old or new. I hope you can understand my to-myself-notes under "choice of flavorings. The basic recipe had 5 different recipes each using a different flavoring -- but essentially the same recipe with same instructions.
Easy Ice Cream - Martha StewartÂs

Homemade ice cream is delicious and surprisingly easy. With just 20 minutes of prep, create frosty treats ready for cones, floats, and more -- or use our ideas for your favorite store-bought flavor!

Pick your flavor: Chocolate, Strawberry, Vanilla
Ginger, or Orange.

Prep: 20 minutes
Total: 50 minutes, plus freezing

Ingredients
Makes 1 1/2 quarts
 8 large egg yolks
 1 cup sugar
 1/4 teaspoon coarse salt
 2 cups skim milk
 Choice of flavoring:
(Vanilla bean - added at step one; seeds added at step 3 if desired)
(1/2 cup unsweetened cocoa powder - add at step 1)
(4 cups sliced strawberries + 1/4 sugar - mashed -- add at middle of step 3)
(2-inch piece peeled fresh ginger, cut into matchsticks -add at *)
(6 strips orange zest add at *)
 2 cups heavy cream

Directions
1. In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.

2. Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.

* (Stir Ginger or Orange zest into custard. Cover and let stand 30 minutes.)

3. Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker according to manufacturer's instructions. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours (or up to 3 months).

Here is a link that might be useful: easy ice cream with fruit

OMG just today I was telling my friend that I wanted to make pineapple ice cream! How funny! I'll use canned.

Fresh pineapple has an enzyme in it called bromelain that's used as a meat tenderizer because it breaks down protein. The enzyme is deactivated by heat in the canning process. Just a wild guess that this might be acting on the eggs or dairy in the ice cream mixture and affecting the taste. I'm sure someone else knows more about it.

Shoot, now I want to make some Pineapple Ice Cream, too!

Do any of you have Culver's restaurants in your area? They make the absolute best Pineapple Milk Shake! This thread has me craving one.

Thanks a lot....

(heehee)
Linda

Here's one I make that has both mango and pineapple in it, although not really ice cream.

TRADEWINDS SORBET

2 cups water
1/2 cup sugar
1/2 cup light corn syrup
2 large ripe mangoes
1 (16 oz) can crushed pineapple with juice
2 Tbs. lemon juice

In a medium saucepan, combine water, sugar and corn syrup. Stir over low heat until sugar dissolves. Set aside and cool to room temperature. Peel mangoes. Cut pulp from seeds; discard seeds. In blender or food processor, puree mango pieces, pineapple with juice and lemon juice until mixture is almost smooth. Stir into cooled syrup. Pour into ice cream canister. Freeze in ice cream maker according to manufacturerÂs directions. Makes about 2 quarts.

Freezer method: Pour prepared mixture into 9 inch square pan and cover with foil or plastic wrap. Place mixture in freezer; freeze until almost firm, 1 to 3 hours. Break into small pieces. Spoon half of mixture into chilled food processor bowl or a chilled large bowl. Beat with metal food processor blade or with electric mixer until light and fluffy but not thawed. Repeat with other half of partially frozen mixture. Immediately return beaten mixture to pan and freeze until firm, 1 to 3 hours.

Fresh pineapple often leaves a funny bitter aftertaste in my mouth-- not sure why. . .

ruthanna.... your recipe has made me decide what I want to do with my mangoes! That sounds delicious.... I'll let you know how it turns out.

jessica.... that's exactly how my pineapple ice cream turned out... just a slight bitter taste. Not horrible, but enough that I didn't want any more (so you know that it had to be bad!).

RUTHANNA!!!!!! Thanks so much for the sorbet recipe. I was superb. Hubby and BIL came in last night after working hard setting some fence posts... heard the ice cream maker running and got very excited. Then they heard that it wasn't ice cream. They weren't thrilled.... until they tasted it. Phenominal!!!

Thanks for the recipe.

Do you have a good size Chinatown in your area? If you go to an ice cream shop there, you will find an amazing (crazy) variety of flavors. Mango, pineapple, red bean, green bean, taro(a potato), green tea, durian, guava, coconut, avocado ----
http://www.chinatownicecreamfactory.com/node/11

May be they will share their recipes.

Come to think of it, ice cream originated from China.

dcarch

I'm glad you enjoyed it. Since DH and I watch our cholesterol intake, we make more sorbets and water ices than ice cream.

However, black cherries are in season and I couldn't resist making this old favorite:

BRANDIED CHERRY ICE CREAM

6 egg yolks
1 1/3 cups sugar
3 cups whole milk
2 cups whipping cream
4 cups fresh, ripe, sweet dark cherries, halved and pitted
1/2 tsp. almond extract
1/4 cup cherry liqueur or brandy

In a small bowl, beat egg yolks until thick and lemon colored, 4 to 5 minutes. In a heavy saucepan, combine beaten egg yolks, sugar, milk and cream. Cook and stir over low heat until mixture thickens slightly and coats a metal spoon; set aside. Puree cherries in blender or food processor until almost smooth but so there are still some little bits of cherries in the mixture. Stir into egg mixture. Stir in almond extract and liqueur. Cool to room temperature. Pour into ice cream canister and freeze in ice cream maker according to manufacturerÂs directions. Makes about 2 quarts.

I've made a few batches of sorbet in the last couple of weeks. It's so d$mn hot here - triple digits. I had some black grapes and created a sorbet using them and the single orange I had in the fruit bowl.

Grape Sorbet

2 - 3 pounds black grapes, stemmed
3/4 cup water
3/4 cup sugar
Juice of 1 orange

Put all ingredients into a pot and bring to boil. Mash grapes to help release the juices, and simmer for about 25 minutes. Let cool slightly. Line a fine sieve with 3 - 4 layers of cheesecloth, and drain the grape mixture, pressing to get as much of the juice out of the cooked fruit as you can. You should have 3 - 4 cups of juice.

Process in ice cream maker for 30 - 40 minutes. Remove sorbet to a container and freeze shortly until firm.

Yield: 1 quart

Note: I made pizzelles and formed some of them into cups and some into cones to hold the sorbet. Turned out to be a good combination -

Lori

That looks wonderful, Lori.

Absolutely gorgeous.

Thank you! There are several recipes on this thread I want to try. My ice cream maker is going to be 'smokin'!!

Lori :D

Lori, your sorbet looks wonderful but.. as I scrolled down the sorbet caught my eye but... I was drawn to that waffle edge and started chanting... pizzelle... pizzelle.. pizzelle.. lol.. Great use of my favorite pizzelles.

I keep meaning to address the pineapple issue. The problem using fresh pineapple is that it's sort of impervious to outside influences/sweeteners. What you need to do is take the sugar that you're going to use in the ice cream and cook the pineapple in it for a few minutes. It won't take long but it will break the 'barrier' so to speak and let the pineapple absorb the sugar and solve the problem. You'll still have a fresher pineapple taste than if you use canned, plus it won't have that can taste. Five minutes will be plenty, then of course, just let it cool before adding to the rest of the mix.

Yes, Coconut-nj, I made a batch of vanilla pizzelles and formed a few into cones and a few into cups. They're a versatile little cookie, aren't they?!

Lori