Pina Colada ice cream

Ingredients for 4 servings:

• 200 g pineapple, fresh flesh
• 1 lime(s)
• 4 cl rum (Jamaica rum)
• 6 cl coconut syrup
• 100 g cane sugar
• 100 ml cream
• 100 ml milk
• 300 g yogurt
• ½ tsp gelatin, ground (optional)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

for preparation in the ice cream maker

Allow the ground gelatin to swell in a little cold water for about 10 minutes. In the meantime, puree the pineapple flesh in a mixing bowl, add the lime juice, and the remaining ingredients. Boil the swollen gelatin briefly until the granules have completely dissolved, then add it to the mixing bowl. Mix everything well, strain through a sieve, and pour into the freezer container of the ice cream maker. Alternatively, the mixture can be frozen and stirred regularly by hand. If you’re eating the ice cream immediately, you can omit the gelatin. If you’re freezing the ice cream first and consuming it later, the gelatin will help maintain its creamy consistency.