Pineapple Ice Cream is fresh, creamy and yummy. This is my version to make it with no ice-cream maker.
You can serve it right away, slightly softer, as a semifreddo, or else store it in the freezer for a while: it will take the classic ice-cream texture, and you will be able to regularly scoop it.
Since I was able to completely empty pineapple skin thanks to a gadget I was given by my mother-in-law (I leave you the funny video I made to clean a pineapple in 2 minutes), I served it right into the skin, it was quite spectacular 😉
Guys, I leave you to the recipe, today it’s a videorecipe day, and I’m in a rush, kisses :-*
Preparation Time: 10 min
Total Time: 10 min esomeprazole price + 50 minutes in the freezer
Empty pineapple without breaking the skin.
Take the flesh, discard the tougher parts and blend it together with pineapple in syrup.
Pour the mixture in a saucepan.
Add icing sugar vanilla and rum. Toss, and cook for a dozen minutes.
Blend with a hand-held mixer, and put in the freezer for 20 minutes.
In a bowl, whip up fridge-cold cream.
Take back the mixture, and gently add it into the bowl with whipped cream.
Put the ice cream inside a container, and store it in the freezer until you will have to serve it.
Or else, you can serve it right away, inside the empty pineapple skin shell.
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