The taste of a paradise island captured in delicious creamy ice cream combining refreshing pineapple with an exotic ginger note.
Ingredients
- Sugar, 100 g
- Fresh ginger, 30 g
- Eggs, 3
- Grated lemon zest, 2 tablespoons
- Lemon juice, 50 ml
- Canned pineapple, 560 g
- Heavy cream (30%), 200 g
Preparation:
Finely chop the ginger. Set aside 4 pineapple slices and cut 2 slices into small cubes. Blend the remaining pineapple with 4 tablespoons of pineapple juice. Beat the egg yolks and sugar into a thick, pale cream. Mix the blended and diced pineapple, ginger, lemon zest, and lemon juice into the cream. Whip the heavy cream until stiff and fold it into the pineapple mixture. Transfer the mixture to an airtight container and place in the freezer for at least 4 hours, stirring a few times with a fork during freezing to break up the ice crystals.
Scoop the ice cream into balls, place on the reserved pineapple slices, and garnish with candied ginger and lemon zest as desired.
