175 g (6 oz) sugar
450 ml (16 fl oz) water
1 lemon
450 g (1 lb) crushed, fresh pineapple
300 ml (1/2 pt) double cream
2 egg whites (optional)
450 ml (16 fl oz) water
1 lemon
450 g (1 lb) crushed, fresh pineapple
300 ml (1/2 pt) double cream
2 egg whites (optional)
method
1. Stir the sugar in the water over a medium heat until it has dissolved.
2. Add the finely grated lemon rind and boil rapidly for 5 minutes. Leave until thoroughly cooled.
3. Combine the crushed pineapple and lemon juice.
4. Measure and mix with an equal amount of syrup.
5. Whisk the cream until it is just beginning to thicken.
6. Carefully fold into the fruit puree.
7. Whisk the egg whites until they are stiff but not dry. Gently fold into the fruit.
8. Pour the ice cream mixture into a freezer tray or plastic box, cover and freeze for 1 - 2 hours.
9. Whisk well so that all the ice crystals are mixed in. Return to the freezer until firm.
10. Tinned pineapple can be used very successfully for this ice cream. If you are using fresh pineapple, save the shell and pile the ice cream into it before serving.
2. Add the finely grated lemon rind and boil rapidly for 5 minutes. Leave until thoroughly cooled.
3. Combine the crushed pineapple and lemon juice.
4. Measure and mix with an equal amount of syrup.
5. Whisk the cream until it is just beginning to thicken.
6. Carefully fold into the fruit puree.
7. Whisk the egg whites until they are stiff but not dry. Gently fold into the fruit.
8. Pour the ice cream mixture into a freezer tray or plastic box, cover and freeze for 1 - 2 hours.
9. Whisk well so that all the ice crystals are mixed in. Return to the freezer until firm.
10. Tinned pineapple can be used very successfully for this ice cream. If you are using fresh pineapple, save the shell and pile the ice cream into it before serving.
serving amount
serves 8
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