Pineapple Ice Cream

I adapted this recipe from one I found in a book, which reliably informs me that this is in fact Sherbet, not Ice Cream.  Did you care?  I thought not!

Ingredients

200g sugar (you can use 20-30g of granulated sweetener instead, but it makes the ice cream a little grainy in texture)

4 pineapple rings from a can, plus 4-5 tbsp of the juice/syrup

2 large or 3 small egg whites

150ml double cream

Method

1    Place the sugar in a pan with 240ml water and heat gently until the sugar dissolves.  Bring to the boil, then simmer for about 15 minutes to get a sugar syrup.  Allow the syrup to cool for about 30 minutes.

2    Blend the pineapple rings and juice to make a pineapple puree.  I used a stick blender, but use a food processor or blender if that's what you have.

3    Whisk the egg whites until they are white and frothy (but still liquid - we're not making meringues here!)

4    Combine the pineapple puree, cold sugar syrup and egg whites, then finally stir in the double cream.

5    Pour the mixture into an ice cream maker and churn as per the manufacturer's instructions.  When done, you can store this in the freezer for up to a month.

Alternatively, pour your mixture into a freezer box and freeze for 3-4 hours.  If you are doing it this way, make sure you stir the ice cream well every half hour or so, to stop ice crystals forming in your ice cream.

Enjoy!