Pineapple and lovage sorbet
- Remove skin and pith of pineapple, and roughly chop.
- Remove leaves from stems of lovage
- Blitz pineapple and lovage leaves in food processor.
- Add sugar to taste (remember it should be slightly over-sweet as you will be freezing it).
- Add Limoncello
I serve in small glasses (liqueur size or slightly larger)
Taste as you go. Lovage is a powerful herb, and it is easier to add in than remove, so I'd suggest starting with 1 stems worth of leaves first. Don't use the dark green mature leaves - they are too strong for the flavour combination.
Origin of this recipe
How to prevent home made ice cream from freezing solid in the freezer
Home made ice cream is usually reasonably soft and 'scoopable' straight out of the ice cream maker, but once it is placed in the freezer for more than a few hours it becomes a solid block of ice, effectively.
Unfortunately without using artificial additives it is not generally possible to keep it soft once you freeze it. I have tried many suggestions and they all fail miserably, apart from this one!
Place the hard-frozen ice cream in your refrigerator for 2 to 3 hours before you want to use it and re-freeze it immediately you have scooped out what you need.
Admittedly this does require some planning ahead, but it does mean you'll have usable ice-cream.
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