Simple Pineapple Ice Cream (Mary Berry Recipe)
Pineapple ice cream is a delightful and refreshing dessert that perfectly captures the sweet and tangy flavour of ripe pineapples.
This tropical treat is a perfect way to cool down on a hot summer day, and its creamy texture and vibrant taste make it a favourite among ice cream lovers.
Whether enjoyed on its own or as a complement to other desserts, pineapple-flavoured ice cream is sure to be a hit with anyone who loves the Hawaiian tropical flavour of this delicious fruit.
Ingredients For Pineapple Ice Cream
- 1Â Small Pineapple
- 1 Lemon (Juice)
- 55 g Icing Sugar
- 4 Eggs (Separated) – Free range, organic
- 115 g Caster Sugar
- 300 ml Double Cream (heavy cream)
Method
Place the pineapple flesh, lemon juice and icing sugar in a blender and puree. Freeze until just set.
Whisk the egg yolks in a small bowl until blended. In a larger bowl whisk the egg whites on high speed until stiff, then whisk in the sugar, a teaspoon at a time.
The whites will get stiffer as the sugar is added.
Whisk the cream until it forms peaks, then fold in the meringue mixture with the egg yolks. Stir in the pineapple puree.
Turn the mixture into a 1.4 litre container, cover and freeze overnight. To serve, leave out of the freezer for 5 minutes, then scoop into small glasses or an ice cream cone!
NOTE: This recipe contains raw eggs.
Serving Suggestions
Pineapple ice cream can be served in a variety of delicious ways.
It pairs wonderfully with a slice of freshly grilled pineapple for a tropical twist.
For a refreshing dessert, consider serving it in a hollowed-out pineapple shell for a fun and festive presentation.
You can also create a tropical sundae by topping the pineapple ice cream with coconut flakes, chopped macadamia nuts, and a drizzle of caramel or chocolate sauce.
For a simple yet elegant option, serve scoops of pineapple ice cream alongside a slice of coconut cake or a warm slice of pineapple upside-down cake for a delightful flavour combination.
How long does pineapple Ice Cream Keep For?
Pineapple ice cream can typically be kept in the freezer for up to 2-3 months if stored in an airtight container.
It’s important to ensure that the container is well-sealed to prevent ice crystals from forming and affecting the texture and flavour of the ice cream.
Always check for any signs of freezer burn or off-flavours before consuming the ice cream if it has been stored for an extended period.
Pineapple Ice Cream (Mary Berry Recipe)
Ingredients Â
- 1 Small Pineapple
- 1 Lemon (Juice)
- 55 g Icing Sugar
- 4 Eggs (Separated)
- 115 g Caster Sugar
- 300 ml Double Cream ((heavy cream))
InstructionsÂ
- Place the pineapple flesh, lemon juice and icing sugar in a blender and puree. Freeze until just set.
- Whisk the egg yolks in a small bowl until blended. In a larger bowl whisk the egg whites on high speed until stiff, then whisk in the sugar, a teaspoon at a time. The whites will get stiffer as the sugar is added.
- Whisk the cream until it forms peaks, then fold in the meringue mixture with the egg yolks. Stir in the pineapple puree.
- Turn the mixture into a 1.4 litre container, cover and freeze overnight. To serve leave out of the freezer for 5 minutes then scoop into small glasses or an ice cream cone!
