250 gm fresh pineapple flesh
1 egg
½ cup castor sugar
½ cup coconut milk powder
100 ml rum
500 ml cream
1 Tbl honey

Blend pineapple, egg and castor sugar, add coconut milk powder and rum, and pour into an ice cream tray and set in freezer until partly frozen.

Whip the cream, beat in the honey, then the semi-frozen pineapple mix and beat until thick.

Freeze in a suitable covered container.

Note: to be successful with ice cream making, you need to chill the bowl and beaters before whipping the cream.

If you are using long life cream, make sure it has been in the refrigerator for at least 24 hours prior to the whipping. I use the long life cream (UBT) a lot and I have found Paul's Thickened Cream (whip or pour) 250ml pack the only brand worth buying, but it needs to be chilled before whipping.

Shirley Kerle, Mackay Branch

DATE: August 2001

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