Pineapple ice cream - like from the Italian

Name: Pineapple fruit ice cream – just like from Italy
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1000

After the new strawberry ice cream (like the Italian one) is such a pleasure, I wanted to test the one with Hawaii pineapple too. Thankfully, it was balanced for me by Andreas and I was very happy to make myself available as a tester. 🙂

What can I say. A treat for the palate. If you then combine both in one bowl, nothing else is needed.

Pure fruit ice cream, but creamy like milk ice cream and a really pleasant melt on the tongue.

I love both of these variations. So stop being tortured and off you go with the recipe.

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Ingredients

440g pureed pineapple
40g Perfecto Minus
60g Sorbet Perfecto
275g water
170g sugar
3g citric acid
12g binder
2,5g Cremosa Paste or 4g Natural Cremosa

Preparation

Step 1:
Preparation: Remove the skin from a fresh Hawaii pineapple. Either you take a sharp knife or the pineapple cutter that you can buy. I did that with a knife right away. Remove the entire peel and stalk, weigh the necessary amount, puree and set aside. In order to save a step, I puree in the device in which I finish the ice base.
Step 2:

Either puree the rest of the pineapple and freeze it so that there is enough for the next time, or keep it for the sundae.
Step 3:

Weigh and mix dry ingredients
Step 4:

Add this with the water to the pineapple puree and mix everything for 2 minutes at the highest level. (If you use Natural Cremosa, you add the powder to the dry ingredients. But I used the paste)
Step 5:

Place in the refrigerator for about 1 hour to ripen.
Step 6:

Before I put it in the ice cream maker, add the Cremosa paste and mix it up again.
Step 7:

Then put it in the ice cream maker and then let it freeze through.
Step 8:

PS: I rarely wait 24 hours. It usually tastes very good to me on the day of preparation. May be the ice machine.