- 1/2 cup milk (skim worked fine, but the original recommends coconut milk)
- 1/2 cup sugar
- 3 1/4-inch-thick slices peeled fresh ginger, crushed ( I used about a teaspoon of ground ginger)
- 1 pineapple, (about 3 1/2 pounds), peeled, cored and cut into chunks
- 2 teaspoons lime juice
- Combine milk, sugar and ginger in a small saucepan. Bring to a simmer over medium heat. Simmer for 1 1/2 minutes. Remove from heat and let stand for 20 minutes. Strain into a large bowl if you used fresh ginger.
- Place pineapple in a food processor and process until smooth. Add the pineapple puree to the coconut milk mixture and whisk until blended. Whisk in lime juice. Cover and refrigerate until chilled, about 1 hour.
- Pour the pineapple mixture into an ice cream maker and freeze according to manufacturer's directions. (Alternatively, freeze mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)
- Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.
Original recipe from EatingWell.
Hi! I'm a new follower from the hop :) thanks for co-hosting!! Thanks for sharing the recipe. I'm not sure if it's the same, but I think that my mom made it once :) It was mango flavored.
ReplyDeleteMariely @ Sensational Creations
Hello I am following you from the Friday Chaos Hop! Lovely blog. Stop by and visit! www.pynkkrush.blogspot.com
ReplyDeleteyum! i love anything pineapple. well, except when it's on a pizza. i'm a new follower form the hop! thanks for hosting. www.waytothesea.com
ReplyDeleteThis looks ridiculously delicious!!!
ReplyDeleteThanks for cohosting the friday hop!
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