Ananas au miel shorbet

Variations recipe is from Pineapple gelato recipe.
A little change to bring new flavor which Jun hopes will bring a new ice cream "hot" than the old



Material:
Pineapple 500gr
100gr sugar
200ml fresh cream
200 ml fresh milk
5ml lemon juice
10ml honey

Method:
1. Cut Pineapple pieces. Marinated with sugar, lemon juice and honey

2. Pineapple pureed with milk and then cool off to prevent the cold a little pineapple.

3. Whisk the whipping cream until smooth and then mixed with the mixture (2)

4. Pour into a large, wide box, sealed and stored in the freezer about 5-6 h the mixture harden.

Use a fork to break the blocks east and into the blender
We had a pureed and finely mixture. Attention is to be done quickly for the foam mixture occurred but not flowing. Should grind away little by little and then back into the freezer immediately after grinding is completed.

5. After about 2 h, ice cream freezes again. Repeat steps (4)
Repeat this process as co-blended - about 2 times or more