INGREDIENTS

• 400 g of ripe pineapple flesh
• 40 g sugar
• 10 basil leaves
• 1 hazelnut-sized piece of ginger (10g)
• 200 ml orange juice
• Juice of half a lime

HOW TO MAKE IT

1. Cut the pineapple flesh into 2 cm cubes, distribute as loosely as possible in a freezer bag and freeze for 8 hours, preferably overnight.
2. To prepare, put the sugar in the blender and finely grind for 15 seconds using the pulse function. Put in the basil and pulse for a further 10 seconds. Add the peeled ginger using a fine grater.
3. Take the pineapple out of the freezer, if necessary separate the pieces by tapping the bag on a work surface and put into the blender. Add the orange and lime juice.
4. Close the blender again and mix for about 2 minutes on speed 2, then slowly increase to speed 8. Continue mixing until the mixture become homogenous.
5. Activate the ice cream program.
6. Serve the frozen pineapple immediately or put in a storage box and freeze until ready to eat.

Top tip:

If you don’t like the spiciness of the ginger you can simply omit it. If the pineapple is not quite ripe and sweet, increase the amount of sugar accordingly.