Pine Apple ice cream

Ingredients : Serves 4

1 pineapple, halved lengthways
175 g/6 oz/0.75 cup granulated sugar
450 ml/0.75 pt/2 cups water1 egg white

Method :

Remove the core from the pineapple and scoop out the flesh, keeping the shells intact. Chill the shells in the fridge. Puree the pineapple flesh in a food processor or blender. Dissolve the sugar in the water in a saucepan, then bring to the boil and boil for 5 minutes to make a syrup. Leave to cool. Mix the pineapple pulp into the syrup, pour into a freezer container and freeze for 3 hours. Whisk the egg white until stiff, then whisk in the ice cream. Return to the freezer container and freeze until firm. Transfer to the fridge 10 minutes before serving to soften the ice cream, then scoop into the pineapple shells to serve.