Method :
-
Cut the pineapple in half lengthways.
-
Scrape out the flesh and juice into a
bowl, discarding the hard core.
-
Chop the flesh finely or puree in a
food processor or blender.
-
Whisk the egg whites until stiff, then
gradually add the sugar, whisking continuously.
-
Fold in the cream and chopped
pineapple.
-
Place the ice cream in a freezer proof
container.
-
Cover and freeze for 60 minutes,
remove from the freezer, stir well, then re-freeze until solid.
-
Transfer the ice cream to the
refrigerator 20 minutes before serving, to soften.
-
Scoop into the chilled pineapple
shells and arrange on a serving dish.
-
Scoop into chilled glass dishes to
serve.
Serves 7
The pineapple halves, when the flesh and
juice have been removed, can make attractive containers for serving this
ice cream.
|
Want to
know more about ?
Subscribe
to our newsletter.
|
 |