Vanilla ice cream with marinated fruits

Name: Vanilla ice cream with marinated fruits
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g frozen raspberries; 2 (approx. 500 g) Baby pineapple or 1/2 pineapple; 7-10 Tbsp juice of 1/2 lemon; 3-4 Tbsp Sugar; 2-3 TABLESPOONS Rum (alternatively maple syrup); 8 (approx. 400 ml) scoops of vanilla ice cream; 7-10 Tbsp Baby pineapple slices, lemon balm and untreated lemon peel

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 g frozen raspberries
2 (approx. 500 g) Baby pineapple or 1/2 pineapple
7-10 Tbsp juice of 1/2 lemon
3-4 Tbsp Sugar
2-3 TABLESPOONS Rum (alternatively maple syrup)
8 (approx. 400 ml) scoops of vanilla ice cream
7-10 Tbsp Baby pineapple slices, lemon balm and untreated lemon peel

Directions

1
Defrost the raspberries spread out. Clean, peel and quarter the pineapple. Remove hard core. Cut flesh into small pieces
2
Mix lemon juice, sugar and rum or syrup. Carefully mix pineapple, raspberries and marinade. Cover and let it steep for a while
3
Arrange 2 ice cream scoops and some fruit with marinade on dessert plates. Possibly decorate with baby pineapple slices, lemon balm and lemon peel
4
Baby pineapples (available in well-stocked fruit departments) are more decorative, have a more intense taste and are easier to portion than their larger relatives. Instead of fresh pineapple, you can also take the fruit out of the tin (850 ml). You do not have an ice-cream scoop portioner? Simply pull off "curls" with a tablespoon or cut the ice cream into cubes