I am heatwave slow right now. I don’t know if that is a thing but for me it is. I love the heat. Sweltering on your skin, wearing only little flunky dresses, walking slow as to not invite too much of the heat on your skin and eating fruits as much as you can. And ice cream. I always put off eating better/leaner until summer assuming that with the heat and all I will lose weight. Drinking water and eating fruits, right? Well…that is true…there are way more fruits on my plate! However they come in the form of ice cream and I have no self-control. Ice cream – 1. Jeans for winter – 0. So from now on I am assuming that with the winter cold I will just not be hungry for cheese fondue as right now that would be the dish I do not want to eat. If I can keep that thought until winter I will be back in my jeans in no time! Or buy new ones. Either way I’ll deal with it then because for now I have this awesome Pineapple Ice Cream to share! Pineaple Ice Cream (For approx. 1 liter)
200 gr (0.8 cup) of water
100 gr (1/2) cup of Golden Caster sugar
500 gr (4 cups) of cubes pineapples*
4 Tbsps. of heavy cream
2 Tbsps. of lemon juice
1 tsp of vanilla extract
* Do not use the pineapple core; it will make the ice cream bitter
Boil the water and the sugar. As soon as it reaches its cooking point take it of the stove and stir in the pineapple cubes. Let it cool down completely. Once it is cold use the blender to get a smooth mixture. Pour through a strainer lined with cheesecloth. Add the lemon juice and the vanilla essence and place in the refrigerator for 2 hours. Then follow the instructions for your ice cream maker. When it is churning, add the heavy cream. Let it set for another 3 hours in the freezer.
Can be served normal or naughty!! The Ice Cream is great just as it is but for an adult version you can put it in a tumbler and add 2 tablespoons of vodka… Take the ice cream from the freezer to the fridge about 30 minutes before serving. Much easier to serve! Enjoy!