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.
