Pineapple Ice Cream (Mary Berry Recipe)
Indulge in the tropical delight of homemade pineapple ice cream. Discover a refreshing recipe and serving ideas for this creamy, fruity treat.
Ingredients
- 1 Small Pineapple
- 1 Lemon (Juice)
- 55 g Icing Sugar
- 4 Eggs (Separated)
- 115 g Caster Sugar
- 300 ml Double Cream ((heavy cream))
Instructions
- 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!
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Organise every recipe you love in one beautifully designed, fully hyperlinked Digital Recipe Planner Download your copy now!Nutrition
Calories: 302kcalCarbohydrates: 38gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 124mgSodium: 43mgPotassium: 209mgFiber: 2gSugar: 34gVitamin A: 742IUVitamin C: 61mgCalcium: 56mgIron: 1mg
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