![Pineapple and basil mascarpone ice cream with pine nut craquelin](https://www.allysongofton.co.nz/content/recipes/698.jpg?width=320&height=479&fit=bounds)
Fresh flavours for a chilled summer dessert. The pineapple and basil makes a wonderful combination – do try it.
Ingredients
- about 600 grams pineapple (½ fresh pineapple)
- 12 medium basil leaves
- 4 eggs
- ¾ cup caster sugar
- 500 grams mascarpone (or use cream cheese)
Pinenut craquelin
- 2 tablespoons flour
- 1¾ cups caster sugar
- 100 grams butter, melted
- ¾ cup nuts, use pinenuts or chopped flaked almonds
- grated rind 2 limes
- 1-2 tablespoons lime juice
Method
- Peel and core the pineapple and puree in a blender or food processor with the basil until smooth. You should have about 1¾ - 2 cups.
- In a large bowl beat the eggs and sugar until they are very light and fluffy.
- Beat in the mascarpone or cream cheese until the mixture is thick. Fold in the pineapple puree.
- Transfer to an 8-cup capacity lidded, freezer-poof container and freeze for at least four hours until firm.
- Serve with fresh fruit and a Pinenut Craquelin.
Pine nut craquelin
- Sift the flour and sugar into a bowl.
- With your hands, rub in the cooled, melted butter, pine nuts, lime rind and sufficent juice so that the mixture is like wet sand.
- Place tablespoons of the craquelin mixture into neat piles on a baking paper-lined tray, allowing plenty of room for spreading.
- Bake at 200ºC for 8-10 minutes until the wafers are transparent and a little darker around the rim.
- Remove the tray from the oven and place it on a cold wet cloth which will help stop the craquelin cooking. Once the wafers are firm, transfer them to an airtight container.
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