Tuesday, June 12, 2012
2 -20 oz cans crushed pineapple with juice
2 TBSP Lemon juice
2 TBSP Lime juice
1/3 cup white granulated sugar (I think I would like to add a bit more next time)
1 and 1/2 cups of heavy whipping cream, whipped
Drain the pineapple, and reserve the liquid. Set aside, adding 2 TBSP of this pineapple juice into a blender, or food processor. (I used my Ninja!) Into the blender add drained pineapple, lemon juice, lime juice, sugar and 2 TBSP pineapple juice. Mix until smooth. Pour into ziplock bags so it can lay flat and freeze quickly. Whip the cream and refrigerate until needed. When its slushy (about 1 hour and 45 min for me) pour into the whipped cream and gently stir until its all incorporated. Freeze again in ziplock bags or container of your choice...for at least an hour. It will be the consistency of homemade icecream. Its really yummy!