For a change I want to say that I am literally in a rush! I run after the construction company to release some house papers that I need to go to the registry office, I run after the bricklayer, I run after CPFL to turn on my electricity, next year I’m going to São Silvestre to compete in a marathon! I’ll take it out!
Then people say: “with this rush you will lose weight!”…Guys, if there is a person who gets fat in happiness and in sadness, in health and in illness, that “being” is me! But that’s a matter for after the turbulence of the new house passes. I’ve already promised that I’ll make appointments with all possible and imaginary doctors because I’m failing with my health (bad thing for anyone who does that, you know?). But enough talk and let’s cool our ideas with this good ice cream!
Before starting, I boiled the pulp of 1 small pineapple, cut into cubes, with half a cup of sugar. I left it on low heat until the sugar melted, the pineapple released water and formed a thin syrup.
I strained the syrup and set it aside (yielded about 1/2 cup).
In the second stage of the process, I blended the syrup and a few drops of pineapple essence together with the other ingredients. Pineapple juice powder, flavoring powder for ice cream or concentrated natural pineapple juice could be used. Either way, it’s good!
When assembling, I alternated the dough with the pineapple cubes (which must be cold).
I put it in the freezer for 6 hours, which is why in the photo it’s still a little soft, the ideal is 12 hours, but “Dona Ansiedade” can’t handle that much!
What a delight people! I think it was the best pineapple ice cream I’ve ever tasted! Very good indeed!!! Finally, I want to thank my friends for their excellent contribution in the comments. In yesterday’s creamed spinach post, I learned several things about frozen foods! Thank you for your interactivity, dear ones! You are the best!!!
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