Pineapple ice cream

Juicy, refreshing pineapple ice cream made from simple, easily available ingredients. Best prepared using an ice cream maker, though it can also be made the traditional way by repeatedly blending the mixture as it freezes. Keep in mind that homemade ice cream tends to be firmer than shop-bought, so take it out of the freezer at least 10 minutes before serving. For an adult version, you can add a splash of liqueur. Highly recommended!

Makes approx. 1.5 litres.

Ingredients for pineapple ice cream:

• 250 ml whole milk
• 375 ml double cream
• 3 egg yolks (from large eggs)
• 110 g sugar
• 1 tin pineapple in syrup (approx. 600 g)
• freshly squeezed juice of 1 lemon

Open the tin of pineapple and transfer the contents (fruit and syrup) into a bowl. Add the lemon juice and blend until smooth. Pour the milk and cream into a saucepan with a heavy base and gently bring to the boil.

Meanwhile, in a mixing bowl, whisk the egg yolks and sugar until pale and fluffy. Gradually add half of the hot milk mixture, whisking continuously. Pour the mixture back into the saucepan with the remaining milk. Heat gently over a low heat, stirring constantly with a spoon, until the mixture thickens slightly and lightly coats the back of the spoon. Do not let it boil, as it may curdle. Remove from the heat immediately, add the pineapple purée and stir well. Leave to cool, then chill in the fridge until very cold – ideally overnight.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a container and freeze for a few hours until firm.

Without an ice cream maker:

Whisk the chilled mixture, pour into a container and freeze. During the first 3 hours, remove it from the freezer every 30 minutes and blend or whisk to prevent ice crystals and keep the texture smooth. Then leave to freeze completely.

Enjoy!