Pineapple Ice Cream À La Keggi

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

175 g pineapple
100 g suar
250 ml cream
2 teaspoons lemon juice

Instructions

Chop the pineapple and place in a bowl with the sugar. Chop up with the hand blender. Add the lemon juice and stir again briefly. Whip the cream only slightly until stiff and then stir into the pineapple mixture.
Now put the mixture in the ice cream maker, let it freeze and then place it in the freezer for 2 - 3 hours.
Arrange in small glass bowls just before serving and garnish with pineapple cut into pieces.
The ice cream tastes wonderfully fresh. If you want, you can of course add a little more lemon juice and reduce the sugar a little. The pineapple ice cream should be enjoyed fresh as possible.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.