- 1/2 cup milk (skim worked fine, but the original recommends coconut milk)
- 1/2 cup sugar
- 3 1/4-inch-thick slices peeled fresh ginger, crushed ( I used about a teaspoon of ground ginger)
- 1 pineapple, (about 3 1/2 pounds), peeled, cored and cut into chunks
- 2 teaspoons lime juice
- Combine milk, sugar and ginger in a small saucepan. Bring to a simmer over medium heat. Simmer for 1 1/2 minutes. Remove from heat and let stand for 20 minutes. Strain into a large bowl if you used fresh ginger.
- Place pineapple in a food processor and process until smooth. Add the pineapple puree to the coconut milk mixture and whisk until blended. Whisk in lime juice. Cover and refrigerate until chilled, about 1 hour.
- Pour the pineapple mixture into an ice cream maker and freeze according to manufacturer's directions. (Alternatively, freeze mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)
- Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.
Original recipe from EatingWell.