4 cups of slightly unripe pineapple, peeled and chopped - 860g
1 1/2 cups of water
1 tablespoon of fresh ginger, grated
1 1/2 to 2 cups of sugar - 270 to 360g
4 cups of slightly unripe pineapple, peeled and chopped - 860g
1 1/2 cups of water
1 tablespoon of fresh ginger, grated
1 1/2 to 2 cups of sugar - 270 to 360g
Cook the pineapple with the water and ginger until it's well softened
Mash it well with a wooden spoon
Add the sugar, let it boil and cook for 5 minutes (the amount of sugar will depend on the ripeness of the fruit)
Pulse the pineapple in a blender, place it in a rectangular container, cover, remove the air, and refrigerate
On the day you're serving, take the ice cream out of the freezer 3 hours before serving and let it sit at room temperature for about 2 hours
Blend or process the pineapple mixture until it's creamy
Refrigerate again for 1 hour and serve immediately
If desired, serve with whipped cream or chocolate sauce from the chocolate truffles
It yields 10 portions
