Pineapple Ice Cream
Serves 6
Ingredients
Method
250 g. Pineapple (Tinned Crushed)
2 tbsp. Dark Rum
4 Eggs Separated
125 g. Sugar (Castor)
300 ml. Cream (Double)
Mix together the pineapple and Pernod. Whisk the egg yolks until light and creamy, then stir in the pineapple mixture.
Whisk the egg whites until stiff, then whisk in the sugar, a little at a time. Whip the cream until stiff.
Fold the cream into the egg whites, then fold in the fruit. Pour into a rigid shallow container and freeze until firm (about 3 hours).