Pineapple Whip Experiment 1

My first Pineapple Whip experiment went fairly well. Sarah thinks it might contain too much dairy, or too much fat in the dairy. It’s tasty, about the right consistency right from the ice cream freezer, and still quite good when frozen completely. The texture isn’t quite right out of the deep freeze and it is very unscoopable. I’ve moved it to the normal freezer to see if it is just frozen too solid.

Pineapple Whip Test 1

  • 3 cups pineapple juice
  • 1 cup granulated sugar
  • 1 cup half-and-half

Combine all ingredients and mix until sugar is dissolved. Heating would probably improve both the flavor and the ease of combination, but I didn’t do that this time (if you heat the mixture be sure to chill completely before freezing). Pour mixture into ice cream freezer and freeze until soft-serve consistency (it took about 40 minutes in my freezer). Try some right away — mmm good — freeze the rest until solid.