Combine chunky pineapple and water in a small pan, simmer, covered,
about 10 minutes or until pineapple pieces are soft. Blend or process
pineapple pieces mixture until smooth, add sugar, process until
combined, cool to room temperature. Combine extra sugar and extra
water in a small pan, stir over heat, without boiling, until sugar is
dissolved. Simmer, uncovered, without stirring, 3 minutes. Beat egg
yolks in a small bowl with electric mixer until creamy, gradually beat
in hot syrup, beat until thick. Transfer mixture to large bowl, fold
in pineapple mixture. Beat cream in a small bowl with electric mixer
until soft peaks form, fold into pineapple mixture. Pour mixture into
plastic container, cover, freeze until almost set. Get it out from
fridge, chop ice-cream roughly, beat in a large bowl with electric
mixer or in a liquidiser, or process until smooth. Pour again in a
container, cover and freeze until firm. Serve with chocolate syrup and
coconuts --)
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