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Pineapple Beer Jalapeño Ice Cream

5 from 2 votes
Servings 1 quart


  • 2 ½ cups (520g) fresh pineapple, peeled and cored
  • 1 tablespoon diced fresh jalapeño seeds removed
  • 1 tablespoon lemon juice
  • ½ cup (114g) IPA beer
  • 2 eggs
  • 2 egg yolks
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar
  • 1/4 teaspoon salt
  • 1 1/3 cups (310g) heavy cream
  • ½ cup (114g) whole milk


  • Add the pineapple, jalapeno, lemon juice, and beer to a blender. Blend on high until well pulverized. Pass through a strainer to remove all the fibers, return to the blender (without straining the fibers, the ice cream can taste a little vegetal). 
  • Add the eggs, yolks, salt and both kinds of sugar to the blender, blend on high until well combined.
  • Add the cream and milk to a saucepan over medium heat. Heat until it starts to bubble around the edges. While the mixer is running, add the hot cream to the mixer.
  • Return the mixture to the pot. Simmer until slightly thickened, about 5 minutes.
  • Add to an airtight container. Refrigerate until chilled, about 3 hours.
  • Churn in an ice cream maker according to manufactures specifications.