INGREDIENTS. 1 ripe pineapple 100gr. sugar 1 / 2 lemon 1 egg white. PROCEEDINGS. In a saucepan, boil 1 / 2 glass of water with the sugar and, over moderate heat, boil for 10 minutes.
Remove the pan from the heat and let cool. Cut in half 'the pineapple lengthwise and empty it and cut the flesh into small cubes (leaving aside a few), then put them in a blender along with 3 tablespoons of the syrup prepared, and then blend for at least 5 minutes. Put the mixture into a bowl, add remaining syrup and lemon juice, mix thoroughly mixing the ingredients and let marinate for about 2 hours.
Pour the mixture into ice cream, or in a metal container and place in freezer. After 1 hour raised the cream iced with a spoon and place in blender, until frullatela 'will not be' frothy, add the pieces of pineapple pulp left aside, pour it back into the metal container and put it back in the freezer.
Repeat this process two more times, at intervals of 1 hour and the second to last, built-in egg white, let it sit for 2 hours the ice cream in the freezer before serving.
Remove the pan from the heat and let cool. Cut in half 'the pineapple lengthwise and empty it and cut the flesh into small cubes (leaving aside a few), then put them in a blender along with 3 tablespoons of the syrup prepared, and then blend for at least 5 minutes. Put the mixture into a bowl, add remaining syrup and lemon juice, mix thoroughly mixing the ingredients and let marinate for about 2 hours.
Pour the mixture into ice cream, or in a metal container and place in freezer. After 1 hour raised the cream iced with a spoon and place in blender, until frullatela 'will not be' frothy, add the pieces of pineapple pulp left aside, pour it back into the metal container and put it back in the freezer.
Repeat this process two more times, at intervals of 1 hour and the second to last, built-in egg white, let it sit for 2 hours the ice cream in the freezer before serving.
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