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This sorbet-like ice cream scoops out beautifully, and has a wonderful texture and taste. The pineapple taste is not very overwhelming, but it’s present. This makes a very refreshing, parve dessert perfect for a Shabbat or Yom Tov meal.
1 cup sugar
20 ounces Heaven & Earth Pineapple Juice
6 eggs, separated
1/2 cup sugar
1 tablespoon Gefen Vanilla Sugar
10 ounces Kineret Whipped Topping
2 and 1/2 heaping tablespoons tapioca starch
Dissolve tapioca starch and sugar in 1/4 cup of juice. Bring remaining juice to a boil.
Add starch mixture, stirring constantly until thickened.
Beat eggs whites, gradually adding sugars, until stiff. Add yolks, mixing gently. Combine with thickened pineapple juice.
Beat whip cream until stiff peaks form. Fold into pineapple mixture. Freeze.
Photography by Tamara Friedman
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