Pineapple Cream

By the RecipeCafe Archives

Ingredients

• 2 cups (480 ml) water
• 1 cup (200 g) granulated sugar
• 1 can (approximately 14–15 oz / 400–425 g) grated pineapple, drained
• 2 cups (480 ml) heavy whipping cream

Instructions

1. 1. Combine the sugar and water in a medium saucepan (2–3 qt / 1.9–2.8 L). Bring to a boil over medium-high heat, stirring until the sugar dissolves, then boil steadily for 15 minutes (syrup will be thin and lightly viscous — a candy thermometer should read approximately 212–215°F / 100–102°C at sea level). Remove from heat.
2. 2. Strain the syrup through a fine-mesh sieve into a clean bowl. Allow to cool to room temperature, approximately 30–45 minutes, until no steam rises and the bowl feels neutral to the touch.
3. 3. Stir the drained grated pineapple into the cooled syrup. Transfer the mixture to an ice cream machine and churn according to manufacturer's instructions, or use the still-freeze method: pour into a shallow metal pan, freeze until the edges are solid but the center is slushy, then break up and stir vigorously. Repeat every 30 minutes until the mixture reaches a uniform soft-mush consistency throughout — roughly 1.5–2 hours total with the still-freeze method, or 20–30 minutes in a machine. The target texture is a granular, semi-firm slush (similar to a sorbet at the soft stage), not fully solid.
4. 4. While the pineapple base freezes to a mush, whip the cold heavy cream in a chilled bowl using a whisk or hand mixer until it holds soft-to-medium peaks (cream will mound gently and the whisk leaves visible tracks; do not whip to stiff peaks).
5. 5. Remove the frozen pineapple mush from the freezer or machine. Working quickly, fold the whipped cream into the mush using a large rubber spatula: cut down through the center, sweep along the bottom, and turn the mixture over. Rotate the bowl a quarter-turn and repeat. Continue until no large white streaks of cream remain but the mixture is still light and airy — approximately 12–15 folds.
6. 6. Transfer the finished cream to a covered freezer-safe container. Let stand in the freezer for 30 minutes before serving, until the surface is just set and the texture is scoopable but not hard. Serve directly from the container in small bowls or glasses.