Pineapple Ice Cream with Yogurt


Rating: 3.50 / 5.00 (8 Votes)


Total time: 45 min

Servings: 6.0 (servings)

Ingredients:






For garnish:



Instructions:

Cut the head of the pineapple generously small. Cut the fruit into quarters lengthwise, remove the hard middle part. Peel off the quarters (only as little as necessary, cut out the “warts” like the germs of a potato: In fact, the sweetest and most vitamin-rich flesh sits just below the scales), collecting the juice. Cut the flesh into pieces, place in a saucepan and steam for five minutes over medium heat with the lid closed. Stir a few times.

When cool, finely grind. Mix puree, collected yogurt, juice, honey and cognac (or fruit juice) heartily. Quantity either solidify in ice cream maker, or pour into a porcelain bowl and place in freezer. Set in about four hours, stirring heartily every 30 minutes or so to keep ice cream creamy.

When serving, garnish with pineapple chunks and mint.

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