No-Churn Pineapple, Thai Basil & Ginger Ice Cream
YIELD
~500-600ML
PREP TIME
00:10
COOKING TIME
00:10
INGREDIENTS
- 1 Tropical Gold Pineapple, skin and core removed, cut into small chunks
- 20g Ginger, skin removed and grated
- 2 cups Cream
- 1 Lime, zested
- Thai Basil, handful of picked leaves, finely chopped
METHOD
Method:
- Line a loaf tin with cling wrap.
- Place the pineapple and ginger into a blender and blend on a high speed until the mixture becomes a smooth purée.
- Place the purée in a pot over a high heat. Once boiling reduce to a simmer and continue to cook until the mixture is thick and reduce to about half the volume. Let Cool completely.
- Whip the cream until soft peaks form.
- Fold in the cooled purée, lime zest and chopped basil into the whipped cream until just combined. Pour the mixture into the prepared loaf tin. Cover with cling wrap. 6
- Freeze for at least 6 hours. Take the ice cream out 10 minutes before serving so it's easy to scoop.
