Pineapple Upside-Down Cake Ice Cream

A pineapple and butter extract ice cream mixed with cake cubes and maraschino cherries.

⏱️ Prep: 5 min🍳 Cook: 0 min

Ingredients

½ cup	120 ml	whole milk
½ cup	120 ml	heavy cream
¼ cup	60 ml	granulated sugar
⅓ cup	80 ml	crushed pineapple, drained
2 teaspoons	10 ml	pineapple juice
¾ teaspoon	3.8 ml	vanilla extract
¼ teaspoon	1.3 ml	butter extract
3 tablespoons	45 ml	maraschino cherries, chopped (optional, for mix-in)
⅓ cup	80 ml	pound cake or yellow cake, cubed (for mix-in)

In a large bowl, whisk together milk, heavy cream, sugar, crushed pineapple, pineapple juice, vanilla extract, and butter extract until sugar is dissolved and mixture is smooth.
Make sure pint base is closed. Pour mixture into an empty CREAMi® Swirl Pint. Place storage lid on the pint and freeze for 24 hours.
Remove pint from freezer and remove lid from pint. Place Swirl Pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Slide bowl assembly onto motor base and twist the handle right to raise the platform and lock in place.
Select SCOOP, then select ICE CREAM.
With a spoon, create a 1½-inch wide hole that reaches the bottom of the pint. Add cubed cake and chopped maraschino cherries (if using) to the hole in the pint and process again using the MIX-IN program.
When processing is complete, remove ice cream from pint and serve immediately.