Ingredients
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1 30-oz can of pineapple tidbits, drained and coarsely blended or pulsed a few times in a food processor
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1 cup pineapple juice
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1 cup sugar
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1 cup water
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2 tablespoons fresh lime juice
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1 cup heavy whipping cream
Instructions
- Except for the whipping cream, combine remaining ingredients in a heavy saucepan. Cook over medium-low heat for fifteen to twenty minutes until the mixture has cooked down slightly.
- Pour the cooked mixture into a shallow tray or dish and chill for 3 to 4 hours until firm around the edges, but slushy in the middle. If your freezer is especially efficient, check mixture after a few hours. Do not let mixture freeze solid.
- Using an electric mixer, beat the heavy whipping cream until thick and stiff peaks form.
- Remove the partially frozen mixture from the freezer. Stir mixture briskly to combine the frozen and semi-frozen elements. Fold the whipped cream into the slushy fruit mixture, and return to the freezer.
- After a few hours, remove from the freezer and re-stir. Return to the freezer and let freeze overnight or until completely frozen.
- Before serving, allow mixture to sit at room temperature for a few minutes.
Notes
Be sure to use a shallow dish like a cake pan. I use my 9×9 Pyrex baking dish, and it works very well.
