Pineapple Ice Cream

Peel the pineapple, remove the core and cut it into cubes

Coldly reserve two cups and whip the rest in a blender

In a pot, combine the water, sugar, and pineapple cubes and simmer for five minutes

Drain and separate the broth and cooked pineapple cubes

Mix the broth with the whipped pineapple and freeze for at least 12 hours

Reserve the cooked pineapple in the refrigerator

Half an hour before serving, remove the ice cream from the freezer and process with the egg whites until creamy

Add the cooked pineapple cubes and mix

Serve immediately.