Basic preparation 1. cut the leafy head of the pineapple into small pieces and quarter the fruit lengthwise, then remove the flesh from the peel and the central stalk and cut into pieces.
2. wet the pineapple pieces with the juice of one lemon and the sugar syrup in a tall container and set aside to cool.
Bring the whipped cream to the boil with the milk and the coconut milk, stirring continuously.
Remove the saucepan from the stove, pour the mixture into a cool container and cool.
Blend the pineapple chunks with a blender or in a hand blender. If necessary, strain through a chrome steel sieve (a wire sieve is not suitable because of oxidation) to separate the coarse fibers from the fruit puree.
6) Mix the fruit puree with the cooled coconut milk.
Preparation in the ice-cream maker 7. pre-chill the mixture for 1 hour in the refrigerator or 20 minutes in the freezer with the lid closed.
Fold in the coconut liqueur, pour the ice cream mixture into the chilled container of the ice cream maker mold and freeze for 40-50 min.
Freeze the ice cream in the ice cream container for a few more minutes, turning off the mixer.
Preparation in the freezer Cook the fruit puree as previously described. Add the coconut milk only to the milk and continue to prepare. Whip the whipped cream until stiff and fold in just before pouring the ice cream mixture into a shallow freezer container. Place the ice cream mixture in the freezer with the lid closed.
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