IT Café Online

Ingredients

300 ml. water
100 ml. pineapple juice
3/4 cup sugar
1 tbsp. liquid glucose
1/2 tsp. stabiliser
1 tsp. pineapple emulsion (essence + colour)
15-20 flat wooden sticks for icecreams

Method

Dissolve stabiliser in 3 tbsp. water. Mix water, sugar, stabiliser, emulsion, bring to boil. Add liquid glucose, stir to dissolve.

Cool and add pineapple juice. Pour in container, freeze overnight or till firm.

Break and churn well. Pour into mould for icesticks, allow to set firm.

Insert a hot knife, to make a cut through.

Insert stick, and return to freezer till stick is firmly embedded in ice.

Unmould and serve.

Note:

To make sorbets, after mixture is churned, return to container.

Allow to set till firm but not hard. Scoop and serve in individual cups.