1. Pour 3 pints (6 cups / 1.42 L) of heavy cream into a large bowl. Add the canned grated pineapple, including its juice, and stir to combine.
2. Let the mixture stand at room temperature for 30 minutes, allowing the pineapple to infuse the cream.
3. Strain the mixture through a fine-mesh sieve into a clean bowl, pressing gently on the solids to extract all liquid. Discard the strained pineapple solids.
4. Add 3/4 cup (150 g) granulated sugar to the strained cream and whisk until the sugar is fully dissolved, 1–2 minutes, until no graininess remains when a small amount is rubbed between your fingers.
5. Churn the mixture in an ice cream machine according to the manufacturer's instructions, typically 20–30 minutes, until the mixture is thick, pale, and holds a soft, creamy consistency similar to soft-serve ice cream.
6. Transfer to a covered container and freeze for at least 2 hours until firm enough to scoop cleanly, or serve immediately as a soft ice cream.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.