This ice cream is beautiful on its own, served with a strawberry sauce, or even with a couple of ladyfingers. But I love serving it on a piece of grilled pineapple, so you have the delicious contrast of hot and cold.
- lemon-flavored jello - 1 pkg
- sugar - 1 cup
- boiling water - 1 cup
- pineapple juice - 1 cup
- crushed pineapple - 1 20-oz (550 gram) can
- pareve whipping cream - 1 8-oz (225 gram) container
- Grilled Pineapple -
- pineapple rings - 1 can or 1 pineapple, peeled, cored, and sliced into rings or spears
- brown sugar - 2 Tbsp
Dissolve jello and sugar in the water; add the pineapple juice and freeze overnight in a container or a 9x13-inch pan.
The next day, thaw the ices for about 15 minutes, until you can break it up.
Whip up the whipping cream and mix with the pineapple mixture in a mixer or food processor until smooth and creamy. Refreeze until use.
Tip You can make this as a sorbet, without the whipped cream. After freezing overnight, cream the ices in a food processor and refreeze.
Brush the tops of the pineapple rings with the brown sugar.
Grill in a grill pan, 5 minutes on each side, or place under broiler for 2 minutes on each side.
To serve, defrost the ices for about 5 minutes, scoop out, and serve on top of the grilled pineapple. That’s how she describes it above, so just make sure it looks like that in picture.
Note These pineapple slices are also delicious when grilled on an outdoor grill. They make a wonderful addition to salads.
This recipe originally appeared in Mishpacha Magazine.
Photography by Menachem Edelman.