Servings: 8 portions
Ingredients
-900g pineapple
-100g caster sugar
-300ml water
-300ml double cream or whipping cream
Method
-Blend the pineapple in a food processor until it attains a smooth consistency
-Over gentle heat, dissolve the sugar in the water and then add to the smoothened pineapple
-After this mixture cools, pour into a firm plastic container
-Freeze for approximately one hour (until it is half frozen)
-Remove from freezer and turn into a large mixing bowl and mash using a fork
-Whip the cream until stiff then fold into the pineapple mixture
-Whisk the egg whites until they are stiff and then fold into the rest of the mixture
-Pour the mixture back into the firm plastic container and freeze for three hours whisking two times in between the duration of freezing
-Once ready, scoop into ice cream bowls, garnish with caramel sauce and enjoy.
