½ cup crushed pineapple; ½ cup sugar; 1/8 teaspoon salt; ¼ cup milk; 1 cup cream,
whipped
Combine pineapple, sugar, salt and milk. Fold slowly into whipped cream. Pour into freezing tray and freeze to desired
consistency. Six small servings.
What I did:
doubled the quantity and froze it in my ice cream machine which churns
while freezing. Also drained the
pineapple of juice so as to have a lower water content in the ice cream to
avoid a hard or icy texture.
Comment: surprisingly delicious, a good pineapple
flavour, not too rich. Whipping the
cream before churning gave it a light, almost fluffy, texture, Ann.
Nice tip Ann, I'll try that. I recently included crushed meringues in an ice cream mixture and that made a crunchy, light texture, Anne.
Nice tip Ann, I'll try that. I recently included crushed meringues in an ice cream mixture and that made a crunchy, light texture, Anne.
This sounds very achievable too, especially with an ice-cream maker. Ours sits in the bottom of the freezer all ready to go (but not used as much as it should), so I should try this.
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