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    Pineapple Ice Cream with Hot Pineapple Rum Sauce

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    Pineapple Ice Cream with Hot Pineapple Rum Sauce

    Serves: 6


    • Ice cream
    • 140g caster sugar
    • Juice of 1 lime
    • 4 tablespoons kirsch
    • 285ml extra thick double cream, well chilled
    • 1 medium ripe pineapple, peeled, cored and diced (you should have 500-550g fruit)
    • Sauce
    • 30g caster sugar
    • 1 small pineapple
    • Juice and grated rind of 1 large orange
    • 3 tablespoons white rum
    • 1 teaspoon arrowroot
    • 1 tablespoon Grand Marnier


    1. Put the pineapple and the sugar in a food processor and process to a purée. Mix in the lime juice and the kirsch. Put the double cream in a bowl and stir to remove lumps.
    2. Gradually stir in the puréed pineapple. Transfer to an ice cream machine and process according to the manufacturer's instructions. Alternatively, put the mix in a plastic container and freeze, stirring the contents every hour until set (about 5 hours).
    3. If you are using a machine, scoop the finished ice cream into a container, put in the freezer and leave overnight to set. An hour before serving, transfer the ice cream to the fridge.
    4. When you are ready to serve, peel, core and finely dice the small pineapple. Place in a small pan with the orange zest, juice, sugar and 1 tablespoon of the rum. Simmer gently for 3 minutes. Stir the remaining rum into the arrowroot, mix into the sauce and return to the boil, stirring until it thickens. Remove from the heat and add the Grand Marnier. Scoop the ice cream into bowls and pour over the warm sauce.

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