A little background: Our family loves Disney. Our very first visit was for Suga Booga’s third birthday and we’ve been hooked every since. It’s almost as if the second you see that “Welcome to Walt Disney World” sign, the outside world ceases to exist, especially when you stay on property. You unload the car and never see it again until it’s time to pack it back up for the trip home. Since the first of the year, we’ve visited 3 times and plan at least two more before Suga’s birthday. She opted to spend b-day #4 at Disney again instead of a Minnie Mouse themed birthday party and her very own iPad. She loves it that much. I love it for the getaway feeling. Even though it’s in state for us, when you’re there, the themes transport you to a place much further away than a 3 hour drive. Our first stay was at Port Orleans Riverside and it felt like we were down in New Orleans with the decor, foliage, river, the working mill, and seeing the transportation boats. I think that will always be my favorite place to stay. It was calm, quite, and serene plus the fiber optic fireworks in the headboards of the royal rooms really excited all three of us.
One of my favorite food items at Disney is Dole Whip. It’s sweet and creamy and sooo refreshing, especially when it’s June, 90 degrees, humid, and the line to meet Tinkerbell and her sister Periwinkle is out the door. I usually split it with Suga Booga. That guy likes it but he doesn’t love it like the two of us do. He’s more partial to Citrus Swirl at Sunshine Tree Terrace and would wait in the hot, burning sun without sunblock and hat for the turkey legs from the cart in Frontierland.
I’ll stop rambling and give you the recipe now but…I will ramble on more about Disney in the “Disney Food” posts. You’ve been warned. 🙂
Ice cream maker
2 + hours for chilling
1 cup milk (I used 2%)
3/4 cup sugar
2 cups heavy cream
1 tablespoon vanilla extract
pinch of salt
1 can of pineapple chunks
Start by draining your pineapple and reserve the juice in a separate bowl. Once you have drained it, puree your pineapple in the food processor until is it pretty much mush. Pineapple is very fibrous so you will want to make sure that it’s completely processed to mush or mighty close to it.
In a mixing bowl, whisk together the milk and sugar until the sugar is completely dissolved. Once it is, add your dash of salt with the vanilla and heavy cream, mix until combined then add your pineapple juice and pureed pineapple. Normally I break out the KitchenAid for everything but when I make ice cream, I like to do it by hand with a whisk to ensure that the sugar is completely dissolved and to make sure the mixture gets foamy. This helps make your ice cream even creamier.
Chill your ice cream mixture in the fridge for at least two hours or overnight. Give it one last mixing to make sure any pineapple that didn’t get full pureed doesn’t settle then start your ice cream maker and turn it on. Don’t be like me and think that you have at least twenty minutes to mop the tile downstairs and start a load of laundry upstairs. You’ll have ice cream over the top of the freezer bowl.
Your ice cream will come out like soft serve. This is because it does not contain all the other junk that store bought ice cream has. You can most certainly eat it like this but for a harder texture, freeze for at least two more hours and you should have a more scoopable (yes, I know that this is not a real word but it works, aight?) texture. If you leave it longer and it’s hard, just pop it in the microwave in 30 second increments.
While mine was in the fridge, the acid from the pineapple helped develop the foam even more! When I removed the lid from the bowl, it was like it sang to me. I’m talking First Sunday, Baptist Church, pastor’s anniversary sanging from the choir. Whew! I didn’t even want to touch it but I had to mix it again.