Pineapple Ice Cream

If using fresh pineapple, cut off the leafy top and scoop out the inside. Fill the fruit shell with the ice-cream, replace the lid and freeze for about 1 hour before serving on a doily-lined cake stand.


  • 450 g fresh or canned pineapple
  • 50 g caster sugar
  • 150 ml water
  • 150 ml double or whipping cream
  • 2 egg whites

Cooking Process

  1. Blend the pineapple in a liquidizer or food processor until smooth. Dissolve the sugar in the water over a gentle heat. Add to the pineapple mixture .
  2. When cool, pour into a rigid plastic container and freeze for 1 hour or until half frozen.
  3. Turn out into a large mixing bowl and mash with a fork.
  4. Whip the cream until stiff and fold into the pineapple mixture .
  5. Finally whisk the egg whites until stiff but not dry and fold in. Pour the ice cream back into the plastic container and freeze for 3 hours, whisking twice more during the freezing process to achieve a really smooth texture.

Pineapple Ice Cream

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Pineapple Ice Cream