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
Print Recipe
Pin Recipe 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.
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