Recipe
Pineapple Ice Cream
Homemade pineapple ice cream with juice, cornstarch and egg whites beaten to stiff peaks. Refreshing, light and dairy-free, perfect for Cuban heat.
- Preparation20 min
- Cooking10 min
- Total time4 h 30 min
- Servings6 servings
- DifficultyEasy
Ingredients
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Method
- Boil the pineapple juice and let it cool.
- Mix it with the cornstarch, sugar and salt.
- Cook the mixture over low heat, stirring slowly, until it thickens.
- Let it cool and place it in the freezer until it is very cold.
- Take the mixture out and beat it until creamy.
- Beat the egg white to stiff peaks.
- Add the egg white to the pineapple mixture and fold it in with gentle movements, without beating too much.
- Return it to the freezer until set.
