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Pineapple Ice Cream
A version using fresh, rather than canned fruit, and a lemon for that extra zing
Ingredients
| 175 g | caster sugar |
| 450 ml | water |
| 1 medium | lemon, zest and juice kept separate |
| 450 g | fresh, diced pineapple, crushed |
| 300 ml | double cream |
Method
Preparation time: ca. 45 min Resting time: ca. 3 hrs / Grade of difficulty: medium / Calories per portion: n/a
If you have a pineapple corer/peeler, you can retain the shell as a serving container. Otherwise, serve in bowls or glasses.
Place sugar and water in a saucepan and heat on a low-medium heat, stirring until the sugar has dissolved. Add the lemon zest and boil rapidly for about 5 minutes. Set aside until thoroughly cooled.
Mix the crushed pineapple, its juice and the lemon juice. Place into a measuring jug and assess the volume. Empty into a bowl and add the same measured amount of the prepared syrup.
Whisk the cream until just thick and carefully fold into the fruit mixture.
Pour the mixture into the bowl of an ice cream maker and freeze according to manufacturers' instructions. Alternatively transfer to a covered freezer-proof container and freeze for about 2 hours until firm. Remove, transfer to a bowl and whisk thoroughly for 2-3 minutes, until smooth. Return to container and refreeze for an hour. Repeat whisking once more and then return to freezer for at least 2 hours or until required.
Place sugar and water in a saucepan and heat on a low-medium heat, stirring until the sugar has dissolved. Add the lemon zest and boil rapidly for about 5 minutes. Set aside until thoroughly cooled.
Mix the crushed pineapple, its juice and the lemon juice. Place into a measuring jug and assess the volume. Empty into a bowl and add the same measured amount of the prepared syrup.
Whisk the cream until just thick and carefully fold into the fruit mixture.
Pour the mixture into the bowl of an ice cream maker and freeze according to manufacturers' instructions. Alternatively transfer to a covered freezer-proof container and freeze for about 2 hours until firm. Remove, transfer to a bowl and whisk thoroughly for 2-3 minutes, until smooth. Return to container and refreeze for an hour. Repeat whisking once more and then return to freezer for at least 2 hours or until required.
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