Pineapple Raspberry Ice-Cream

Thick, luscious and delicious ice cream is exactly what you need this summer. This super easy no-churn ice cream is made with fresh pineapple puree that is sweet and tangy. The surprise raspberry pops make this ice cream a fun treat on a hot, dry day! You can create this fresh tropical ice cream right in your kitchen with just a few easy steps. Why go out for ice cream when you can make it home?

Serves: 6

Ingredients

Pineapple Concentrate

2 cups Pineapple puree

3 tbsp Granulated sugar

2 tsp Cornflour

¼ + 4 tbsp Water

Ice-cream

2 cups Heavy cream*

1 cup Condensed milk

½ cup Pineapple concentrate

1 tsp Lemon juice

7-8 Pineapple chunks

7-8 Raspberry

Method

Step 1-Pineapple concentrate

Add pineapple concentrate, sugar and ¼ cup water to a saucepan. Place on medium heat and simmer till the concentrate is reduced to half the volume. Then in a bowl, mix cornflour and 4 tbsp of water. Add the cornflour slurry to the saucepan and blend in.

Step 2

Bring the concentrate to a boil and then reduce the heat to a low and cook for 2-3 minutes or until all the water evaporates. Then take the saucepan off the heat and let it cool down to room temperature. Then transfer the concentrate to the refrigerator for 2 hours or overnight.

Step 3- Ice-cream

Place a container, bowl and beaters in the freezer for 30 minutes. Then take them out, add heavy cream to the bowl and with a hand beater on medium, whip the cream to soft peaks. Then add condensed milk, pineapple concentrate and lemon juice.

Step 4

Beat all the ingredients to stiff peaks. Add pineapple chunks and raspberries to the bowl and with a rubber spatula, fold them in the batter. Now add the ice cream to a glass container or a loaf tin. Cover and seal the container with a cling wrap tightly. Place in the freezer for 12 hours.

Step 5

Take the container out of the box. Let it rest for 5-10 minutes. Then run an ice scooper under the water. Scoop out the ice cream, add fresh berries and serve.

Tips

1. Stir the concentrate occasionally while it simmers.

2. Make sure there are no lumps in the cornflour slurry before adding it to the concentrate.

3. Let the concentrate cook till all the water evaporates.

4. Add cold concentrate to the heavy cream.

5. Adding the bowl and beaters to the freezer helps in beating the cream.

6. Keep checking for soft peaks while beating the cream. Overbeating will deflate the peaks.

7. While folding in the fruit chucks, be gentle and try not to deflate the cream.

8. If using a loaf pan, wrap twice or thrice for best results.