• Dish Type:

    Balsamic Pineapple Ice Cream

  • Season:

    All Year

  • Prep Time:

    15 minutes

  • Cook Time:

    15 minutes

  • Serves:

    8 to 10

Ingredients

  • 4 cups of pineapple cut into cubes
  • 1 cup of turbinado sugar (or granulated sugar)
  • 1 cup water
  • 1 Tbsp Pineapple White Balsamic Vinegar
  • Pinch of salt
  • 1 Tbsp fresh basil finely chopped
  • 1 Tbsp agar-agar or gelatin

Instructions

  1. Add the pineapple, sugar, water, Pineapple White Balsamic Vinegar, and salt in a high-speed blender.
  2. Blend on HIGH until all ingredients are combined well.
  3. Add the basil and agar-agar; blend for 30 seconds.
  4. Place the mixture in a freezer-safe container.
  5. Freeze the ice cream in the freezer for at least 4 hours (preferably overnight.)
  6. Remove your ice cream from the freezer for 15-20 minutes before serving.
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