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Healthy Recipe: Pineapple Ice Cream



1 c.                  Fat free half and half or half and half
2 c.                  Skim milk
¾ c.                 Sugar
4 c.                  Pineapple, fresh, chopped
4 each             Egg yolks



    • Plan ahead and freeze ice cream bowl.
    • Place chopped pineapple in a food processor, process until smooth.
    • In medium sauce pot, mix milk, pineapple puree, and half the amount of sugar (1/3 cup).
    • Warm milk mixture until about 120 degrees.
    • In a separate bowl mix the egg yolks with the remaining sugar. Then add to the pot and whisk constantly until well mixed and cream has thickened.  Do not let boil.
    • Pull off of heat and remain whisking or stirring for about five minutes.  This avoids an opportunity for the egg yolks to scramble.
    • Let milk mixture cool for at least 30 minutes.
    • Then place in ice cream freezer bowl, until fairly stiff.
    • Enjoy with your favorite fruit or by itself.

Number of Servings:            12
Serving Size:                         ¼ cup
Calories:                                100
Fat:                                         2.5