Lemon and Pineapple Ice-cream
by Tarla Dalal
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The Lemon and Pineapple Ice-Cream is a zesty surprise, because it has the soft luscious texture that we always look forward to in an ice-cream, combined with peppy citrus flavours. The refreshing flavour seems to multiply the joy of having ice-cream!
Using a combination of fresh cream and milk thickened with corn flour greatly reduces the cooking time for this ice-cream, making it quite easy and convenient to prepare at home.
- Combine the corn flour with ¼ cup of milk in a bowl, mix well and keep aside.
- Heat the remaining 2¼ cups of milk in a deep non-stick pan, add the sugar, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Add the corn flour-milk mixture, mix well and cook on a medium flame for 4 minutes, while stirring continuously. Keep aside to cool completely.
- Once cooled, add the fresh cream, lemon juice, pineapple essence and yellow food colour and mix very well using a whisk.
- Pour the mixture into a shallow aluminium container, cover with an aluminium foil and freeze for 6 hours or till semi-set.
- Transfer the mixture into a mixer and blend till smooth.
- Transfer the mixture back into the same aluminium shallow container, add the lemon rind and mix well.
- Cover with an aluminium foil and freeze for approx. 10 hours or till set.
- Scoop and serve.
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