John Myers
Ingredients for 1 servings:
- 400 g pineapple, fresh, peeled, cut into cubes
- 250 ml syrup
- ½ banana(s), ripe
- 1 tbsp dark rum
- 430 g sugar, for the syrup
- 500 ml water, for the syrup
Instructions
Working time approx. 15 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 15 minutes
It’s best to make the syrup the day before you plan to make the ice cream. Bring the sugar and water to a boil in a saucepan. Simmer for a minute or two and then remove from the heat. Allow to cool completely, then pour into a container and refrigerate until ready to use. This ice cream recipe only requires 250 ml. Any leftovers can be refrigerated until needed. To make the ice cream, dice the pineapple flesh and place it in a tall mixing bowl. Add the syrup, half a sliced banana, and rum, and puree with a hand blender. Transfer to a freezer container, cover, and refrigerate for at least 4 hours or overnight. Then churn in an ice cream maker according to the manufacturer’s instructions until smooth.
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