There is no heat, but summer is on the horizon and we will try new versions of homemade ice cream. I really like to experiment with it, this time my eyes fell on a tin of canned pineapples, well, raspberries should be used. By the way, raspberries will give a unique flavor! If you take more cream, there will be more creamy taste, and so everything is in moderation. You can freeze pineapple in advance and then whipped ice cream is not frozen, and just serve chilled immediately.
| Cook Time | 10 minutes |
| Servings |
Ingredients
- 100 gram Raspberries forest
- 1 jar Pineapple in syrup in pieces, a can weighing 580 ml
- 100 ml Cream (33%)
- 50 gram Sugar powder
Ingredients
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Instructions
- Strain the pineapple pieces... And you can drink the syrup.
- Put frozen raspberries in a chopper.
- Pineapple can also be frozen in advance and added to the raspberries.
- Add the powder to taste.
- Pour in the cream.
- Turn on the chopper.
- Fill the ice cream molds.
- Close the lids with a stick. Put it in the freezer.
- Or just pour into the cremans.
- Remove the frozen ice cream from the molds.
- Since the mold takes up a lot of space in the freezer, you can put the uneaten ice cream in a box.
- We give the family ice cream for dessert. I like it with black coffee.
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